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Rotini-Vegetable Salad with Pesto Dressing

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

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

Nutrition 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

How to Make It

  1. 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.

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