This cold pesto pasta salad will cool you off on a summer day. Fresh tomatoes and roasted red peppers add a pop of bright color and juiciness here, but any of your favorite pasta-salad veggies, like blanched broccoli and fresh bell peppers, would be delicious too. Source: EatingWell Magazine, July / August 2020

Adam Dolge


Ingredient Checklist


Instructions Checklist
  • Bring a large pot of water to a boil over high heat. Cook pasta according to package directions. Drain and rinse with cold water.

  • Meanwhile, combine basil, parsley, walnuts, Parmesan, garlic, lemon juice, salt and pepper in a food processor. Pulse, scraping down the sides as necessary, until finely chopped. With the motor running, slowly drizzle in oil.

  • Transfer the pesto to a large bowl and add the pasta, tomato and peppers. Toss to coat. Top with more basil, if desired.


To make ahead: Refrigerate pesto (Step 2) for up to 1 day.

Nutrition bonus: Vitamin A (25% daily value).

Nutrition Facts

417 calories; 22 g total fat; 3.4 g saturated fat; 4 mg cholesterol; 472 mg sodium. 380 mg potassium; 46.9 g carbohydrates; 6.2 g fiber; 2 g sugar; 11.4 g protein; 1270 IU vitamin a iu; 11 mg vitamin c; 62 mcg folate; 97 mg calcium; 3 mg iron; 97 mg magnesium;