Pesto Pasta Salad
- Number of Servings: 16
Ingredients
1 - 12 ounce bag of veggie spirals wacky mac or rainbow pastaWhatever fresh veggies you have on hand, I used asparagus, snap peas and zucchini in the calorie count1 15.5 ounce can of garbanzo beansFor the pesto:1 cup packed fresh basil1/2 cup walnuts4 cloves garlic3 Tbsp olive oil
Cook the pasta - not too mushy! Steam the veggies. When those are all done, drain the pasta and mix in the veggies and the rinsed garbanzo beans.
In a food processor mix the basil, garlic and walnuts until pulverized. Add the olive oil.
Mix the pesto into the pasta-veggie mix and refrigerate for several hours before serving. It can be eaten hot too if you want it right away. Enjoy!
Makes 16 approximately 1/2 cup servings.
Number of Servings: 16
Recipe submitted by SparkPeople user KATLIE.
In a food processor mix the basil, garlic and walnuts until pulverized. Add the olive oil.
Mix the pesto into the pasta-veggie mix and refrigerate for several hours before serving. It can be eaten hot too if you want it right away. Enjoy!
Makes 16 approximately 1/2 cup servings.
Number of Servings: 16
Recipe submitted by SparkPeople user KATLIE.
Nutritional Info Amount Per Serving
- Calories: 166.2
- Total Fat: 5.8 g
- Cholesterol: 0.0 mg
- Sodium: 96.2 mg
- Total Carbs: 24.3 g
- Dietary Fiber: 2.6 g
- Protein: 5.6 g
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