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.

Adam Dolge
Source: EatingWell Magazine, July / August 2020


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

417.2 calories; protein 11.4g 23% DV; carbohydrates 46.9g 15% DV; exchange other carbs 3; dietary fiber 6.2g 25% DV; sugars 2.3g; fat 22g 34% DV; saturated fat 3.4g 17% DV; cholesterol 4.3mg 1% DV; vitamin a iu 1270IU 25% DV; vitamin c 10.7mg 18% DV; folate 62.2mcg 16% DV; calcium 97.3mg 10% DV; iron 3mg 17% DV; magnesium 96.5mg 35% DV; potassium 380.3mg 11% DV; sodium 472.4mg 19% DV.