This cold pesto pasta salad will cool you off on a summer day. Fresh tomatoes and roasted red peppers add a pop of bright color and juiciness here, but any of your favorite pasta-salad veggies—like blanched broccoli and fresh bell peppers—would be delicious too.
Ingredients
- 1 pound whole-wheat penne or rotini pasta
- 2 cups lightly packed fresh basil leaves, plus more for garnish
- ½ cup lightly packed flat-leaf parsley leaves
- ½ cup chopped walnuts, toasted
- ½ cup grated parmesan cheese
- 1 clove garlic, grated
- 1 tablespoon lemon juice
- 1 teaspoon salt
- ¼ tablespoon ground pepper
- ½ cup extra-virgin olive oil
- 1 medium tomato, chopped
- ½ cup chopped jarred roasted red peppers, rinsed
Directions
- Bring a large pot of water to a boil over high heat. Cook pasta according to package directions. Drain and rinse with cold water.
- Meanwhile, combine basil, parsley, walnuts, Parmesan, garlic, lemon juice, salt and pepper in a food processor. Pulse, scraping down the sides as necessary, until finely chopped. With the motor running, slowly drizzle in oil.
- Transfer the pesto to a large bowl and add the pasta, tomato and peppers. Toss to coat. Top with more basil, if desired.