Walnut Pesto Pasta Salad

Walnut Pesto Pasta Salad

from eatingwell.com
30 min
8

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.

Ingredients

  • 1 pound whole-wheat penne or rotini pasta
  • 2 cups lightly packed fresh basil leaves, plus more for garnish
  • ½ cup lightly packed flat-leaf parsley leaves
  • ½ cup chopped walnuts, toasted
  • ½ cup grated Parmesan cheese
  • 1 clove garlic, grated
  • 1 tablespoon lemon juice
  • 1 teaspoon salt
  • ¼ tablespoon ground pepper
  • ½ cup extra-virgin olive oil
  • 1 medium tomato, chopped
  • ½ cup chopped jarred roasted red peppers, rinsed

Directions

  1. 1

    Bring a large pot of water to a boil over high heat. Cook pasta according to package directions. Drain and rinse with cold water.

  2. 2

    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.

  3. 3

    Transfer the pesto to a large bowl and add the pasta, tomato and peppers. Toss to coat. Top with more basil, if desired.