Pesto Pasta Salad | Recipe Cart
This pesto pasta salad recipe is a fresh, delicious summer side dish! Make it gluten-free by using your favorite gluten-free rotini pasta. Vegan.
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Cooking tools:
- Pot
- Stove
- Measuring cup
- Colander
- Baking sheet
- Chef's knife
- Cutting board
- Mixing bowl
- Spoon
Ingredients
- 1 recipe Basil Pesto (made with an additional ¼ cup olive oil (½ cup total))
- 12 ounces Cellentani, Cavatappi, or Fusilli pasta
- ¾ cup pasta water
- 2 small zucchini (sliced into very thin rounds*)
- 1 small yellow squash (sliced into very thin rounds*)
- 1 tablespoon fresh lemon juice
- 1 teaspoon sea salt
- Freshly ground black pepper
- ¼ cup toasted pine nuts
- ½ cup fresh basil
- Red pepper flakes (optional)
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