Rotini-Vegetable Salad with Pesto Dressing

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Yield:

4 servings (serving size: 1 3/4 cups)

Recipe from

Cooking Light

Nutritional Information

Calories 365
Caloriesfromfat 26 %
Fat 10.6 g
Satfat 1.9 g
Monofat 5.8 g
Polyfat 1.9 g
Protein 14.7 g
Carbohydrate 54.9 g
Fiber 6.2 g
Cholesterol 2 mg
Iron 4.6 mg
Sodium 359 mg
Calcium 134 mg

Ingredients

1 large garlic clove, peeled
1 cup packed basil leaves
2 tablespoons grated fresh Parmesan cheese
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons water
2 tablespoons olive oil
3 cups cooked rotini (about 2 cups uncooked corkscrew pasta)
1 1/2 cups diced zucchini
1 1/2 cups halved cherry tomatoes
1 (15-ounce) can cannellini beans or other white beans, rinsed and drained

Preparation

Drop garlic through food chute with food processor on; process until minced. Add basil, cheese, salt, and pepper; process until finely minced. With food processor on, slowly pour water and oil through food chute; process until well-blended.

Combine rotini, zucchini, tomatoes, and beans in a large bowl; toss well. Add pesto mixture, tossing gently to coat.

Note:

June 1997
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