Best Garden Pesto Pasta Salad Recipes

GARDEN PESTO PASTA SALAD

Garden Pesto Pasta Salad image

My family and I live on a homestead in the Missouri Ozarks and produce much of our own food. In the summer, when the garden is bursting with fresh vegetables and it's too hot to cook, I like to use the season's veggies for pasta salads and other cool meals. -Sarah Mathews, Ava, Missouri

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 10 servings.

Number Of Ingredients 12

Ingredients

3 cups uncooked spiral pasta (about 9 ounces)
1/2 cup prepared pesto
3 tablespoons white wine vinegar
1 tablespoon lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup olive oil
1 medium zucchini, halved and sliced
1 medium sweet red pepper, chopped
1 medium tomato, seeded and chopped
1 small red onion, halved and thinly sliced
1/2 cup grated Parmesan cheese

Steps:

Cook pasta according to package directions; drain. Rinse with cold water and drain well., Meanwhile, whisk together pesto, vinegar, lemon juice, salt and pepper. Gradually whisk in oil until blended., Combine vegetables and pasta. Drizzle with pesto dressing; toss to coat. Refrigerate, covered, until cold, about 1 hour. Serve with Parmesan cheese.

Nutrition Facts : Calories 217 calories, Fat 11g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 339mg sodium, Carbohydrate 23g carbohydrate (3g sugars, Fiber 2g fiber), Protein 6g protein. Diabetic Exchanges

GARDEN PASTA AND PESTO CHICKEN SALAD

Garden Pasta and Pesto Chicken Salad image

Mix veggies, pasta, prepared pesto & chicken strips for a quick Garden Pasta and Pesto Chicken Salad. Pesto chicken salad is a tasty summertime dish.

Provided by My Food and Family

Categories Recipes

Time 3h10m

Yield Makes 4 servings

Number Of Ingredients 5

Ingredients

1 pkg. (9 oz.) refrigerated cheese tortellini
1 pkg. (6 oz.) OSCAR MAYER CARVING BOARD Lemon Pepper Chicken Breast Strips
1/2 cup CLASSICO Traditional Basil Pesto Sauce and Spread
2 cup chopped mixed vegetableses (red peppers, zucchini and carrots)
1/2 cup chopped tomatoes

Steps:

Cook pasta as directed on package; drain. Rinse with cold water. Place in large bowl.
Add all remaining ingredients except tomatoes; mix lightly. Sprinkle with the tomatoes; cover.
Refrigerate several hours or until chilled.

Nutrition Facts : Calories 410, Fat 19 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 60 mg, Sodium 860 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 24 g