Rotini-Vegetable Salad with Pesto Dressing
By Lv2Cook
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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
Details
Servings 1
Preparation
Step 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.
Combine rotini, zucchini, tomatoes, and beans in a large bowl; toss well. Add pesto mixture, tossing gently to coat.
Serving Size: 1 3/4 cups
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