Rotini-Vegetable Salad with Pesto Dressing

Yield: 4 servings (serving size: 1 3/4 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 365
  • Calories from fat: 26%
  • Fat: 10.6g
  • Saturated fat: 1.9g
  • Monounsaturated fat: 5.8g
  • Polyunsaturated fat: 1.9g
  • Protein: 14.7g
  • Carbohydrate: 54.9g
  • Fiber: 6.2g
  • Cholesterol: 2mg
  • Iron: 4.6mg
  • Sodium: 359mg
  • Calcium: 134mg


  • 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


  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.
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