Summer Walnut Pesto Pasta Salad
A bright, summery pasta salad packed with peak-season vegetables and tossed in a creamy homemade walnut basil pesto.
Ingredients:
Preparation:
Bring a large pot of generously salted water to a boil. Cook the pasta according to package directions until al dente. Drain and let cool.
Meanwhile, make the pesto. In a food processor or high-speed blender, combine the basil, walnuts, garlic, parmesan, olive oil, and salt. Blend until smooth.
In a large bowl, combine the cooled pasta, cherry tomatoes, mozzarella pearls, snap peas, and corn.
Add the walnut pesto and toss until everything is evenly coated. Taste and season with additional salt and pepper if needed.
Finish with chopped walnuts, extra Parmesan if desired, and a few fresh basil leaves before serving.
Tip: This pasta salad can be made up to a day ahead. If refrigerating, let it sit at room temperature for 15–20 minutes before serving and toss with a drizzle of olive oil to refresh the pesto if needed.
To see the recipe video click here.
4 servings
2 cups
- Amount per serving
- Calories871
- % Daily Value *
- Total Fat 42g54%
- Saturated Fat 7g35%
- Polyunsaturated Fat 35g
- Cholesterol 9mg3%
- Sodium 555mg25%
- Total Carbohydrate 105g39%
- Dietary Fiber 8g29%
- Total Sugars 7g
- Includes 1g Added Sugars2%
- Protein 20g
- Calcium 220mg17%
- Iron 3mg17%
- Potassium 543mg12%
- Vitamin D 0.1mcg1%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.