Pesto Pasta Salad
Quick and easy to make, and it was delicious. A great side dish or a vegetarian main.
Yield
6 servingsPrep
15 minCook
0 minReady
15 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | ounces |
pasta, fusilli
whole wheat, cooked, drained |
|
| ¼ | cup |
olive oil
|
|
| 1 |
lemon
juice |
*
|
|
| ½ | cup |
basil pesto
|
*
|
| ½ | cup |
sundried tomatoes
oil packed, slivered |
|
| 1 | cup |
green peas
fresh or frozen |
|
| 1 |
carrots
grated |
*
|
|
| ½ | cup |
almonds
slivered |
*
|
|
salt and black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 346.8 | ml/g |
pasta, fusilli
whole wheat, cooked, drained |
|
| 59 | ml |
olive oil
|
|
| 1 | each |
lemon
juice |
*
|
| 118 | ml |
basil pesto
|
*
|
| 118 | ml |
sundried tomatoes
oil packed, slivered |
|
| 237 | ml |
green peas
fresh or frozen |
|
| 1 | each |
carrots
grated |
*
|
| 118 | ml |
almonds
slivered |
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
Directions
In a large bowl, combine the oil, vinegar, lemon juice and pesto.
Add the pasta and toss to mix.
Add the remaining ingredients and toss to mix.
Season with salt and pepper.
