Pesto Pasta Salad | Recipes | Moore Family Center | Oregon State University

Ingredients

• 1 pound whole grain rotini pasta, uncooked
• 1 pint cherry tomatoes, halved
• 3 cups baby spinach
• 1 (15 ounce) can chickpeas, rinsed and drained
• 8 ounce ball fresh mozzarella, cubed
• Salt and pepper to taste
• Grated parmesan cheese, for topping
• ¼ cup pumpkin seeds, lightly toasted in skillet
• ½ cup packed fresh basil leaves
• ¼ cup packed fresh parsley leaves
• ¼ cup lemon juice (about 2 lemons)
• 1 clove garlic, roughly chopped
• ½ teaspoon salt
• 1/3 cup olive oil