Garden pesto pasta salad

By Cheryl-4

Ingredients

• 3 cups uncooked spiral pasta about 9 ounces
• 1/2 cup prepared pesto
• 3 tablespoons white wine vinegar
• 1 tablespoon lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 cup olive oil
• 1 medium zucchini halved and sliced
• 1 medium sweet pepper chopped
• 1 medium tomato seeded and chopped
• 1 small red onion halved and thinly slice
• 1/2 cup grated Parmesan cheese

Preparation

Step 1

Cook pasta according to package directions drain rinse with cold water and drain well
Meanwhile list together pesto vinegar lemon juice and seasonings gradually whisk in oil until blended
Combine vegetables and pasta drizzle with pesto dressing twice to coat refrigerate covered until cold about one hour serve with Parmesan cheese