Pesto Pasta Salad | Recipe Cart

Name: Pesto Pasta Salad | Recipe Cart
Total time: 25 min
Ingredients: 1 pound whole grain pasta (fusilli, rotini, penne or farfalle); 1 pint cherry tomatoes, halved or quartered; 3 handfuls baby arugula or spinach; Optional: 1/2 cup thinly sliced Kalamata olives; Optional: 1 can (15 ounces) chickpeas, rinsed and drained (or 1 1/2 cups cooked chickpeas); Optional: Crumbled feta cheese, little mozzarella balls or diced mozzarella or grated Parmesan; Freshly grated black pepper; 1/2 cup pepitas (hulled pumpkin seeds)*; 1/2 cup packed fresh basil leaves; 1/2 cup packed fresh flat-leaf parsley leaves; 1/4 cup lemon juice (about 2 lemons); 1 clove garlic, roughly chopped; 1/2 teaspoon salt; 1/3 cup extra-virgin olive oil

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This pesto pasta salad recipe is bursting with fresh flavor. It's light, healthy and easy to make. Perfect for picnics and potlucks! Recipe yields 6 to 8 side s

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Ingredients

1 pound whole grain pasta (fusilli, rotini, penne or farfalle)
1 pint cherry tomatoes, halved or quartered
3 handfuls baby arugula or spinach
Optional: 1/2 cup thinly sliced Kalamata olives
Optional: 1 can (15 ounces) chickpeas, rinsed and drained (or 1 1/2 cups cooked chickpeas)
Optional: Crumbled feta cheese, little mozzarella balls or diced mozzarella or grated Parmesan
Freshly grated black pepper
1/2 cup pepitas (hulled pumpkin seeds)*
1/2 cup packed fresh basil leaves
1/2 cup packed fresh flat-leaf parsley leaves
1/4 cup lemon juice (about 2 lemons)
1 clove garlic, roughly chopped
1/2 teaspoon salt
1/3 cup extra-virgin olive oil