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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


Recipe Summary

30 mins
30 mins


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

1 cup
417 calories; protein 11.4g; carbohydrates 46.9g; dietary fiber 6.2g; sugars 2.3g; fat 22g; saturated fat 3.4g; cholesterol 4.3mg; vitamin a iu 1270IU; vitamin c 10.7mg; folate 62.2mcg; calcium 97.3mg; iron 3mg; magnesium 96.5mg; potassium 380.3mg; sodium 472.4mg.