Pasta Salad with Red Pepper Pesto
Pasta salad is easy to make on Sunday and have ready to go in the fridge all week long. Try this twist with red peppers for a tasty way to change things up!
Servings 6 people
Ingredients
For the pesto
- 3/4 cup fresh basil leaves
- 1/2 cup freshly grated Parmesan cheese
- 1/2 cup pimentos (a.k.a. roasted red peppers), with juice
- 1/3 cup raw almonds
- 1/4 cup olive oil
- 2 cloves garlic crushed or minced
- 1/4 teaspoon salt
- pepper to taste
For the salad
- 2 1/4 cups whole-wheat orzo pasta (dry) cooked according to package directions and cooled
- 2 cups sliced fresh spinach leaves
- 8 ounces cherry tomatoes sliced in half
Instructions
- In a food processor or blender combine the pesto ingredients including the basil, Parmesan, pimentos, almonds, olive oil, garlic, salt, and pepper, and blend until smooth.
- Toss pesto together with the cooked pasta, spinach, and cherry tomatoes in a big bowl until well combined. Serve or cover and refrigerate for up to 5 days.
Notes
We recommend organic ingredients when feasible.
Nutrition Facts
Nutrition Facts
Pasta Salad with Red Pepper Pesto
Amount Per Serving
Calories 92
Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 1g6%
Sodium 104mg5%
Potassium 117mg3%
Carbohydrates 3g1%
Fiber 1g4%
Sugar 1g1%
Protein 1g2%
Vitamin A 770IU15%
Vitamin C 23mg28%
Calcium 11mg1%
Iron 0.7mg4%
* Percent Daily Values are based on a 2000 calorie diet.