Pesto Pasta Salad | Recipes | Moore Family Center | Oregon State University
This light and refreshing pasta is the ultimate addition to any gathering or even a perfect dish to liven up a night in. Prepared with whole grain pasta, this recipe is a great way to boost the whole...
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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 ounces ball fresh mozzarella, cubed
- Salt
- pepper
- 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
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