Pasta Salad with Red Pepper Pesto
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Pasta Salad with Red Pepper Pesto
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Pasta salad is easy to make on Sunday and have ready to go in the fridge all week long. Try this twist with red peppers for a tasty way to change things up!
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Ingredients
For the pesto
- 3/4 cup fresh basil leaves
- 1/2 cup freshly grated Parmesan cheese
- 1/2 cup Pimentos (a.k.a. roasted red peppers), with juice
- 1/3 cup raw almonds
- 1/4 cup olive oil
- 2 cloves garlic crushed or minced
- 1/4 teaspoon salt
- pepper to taste
For the salad
- 2 1/4 cups whole-wheat orzo pasta (dry) cooked according to package directions and cooled
- 2 cups sliced fresh spinach leaves
- 8 ounces cherry tomatoes sliced in half
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Instructions
- In a food processor or blender combine the pesto ingredients including the basil, Parmesan, pimentos, almonds, olive oil, garlic, salt, and pepper, and blend until smooth.
- Toss pesto together with the cooked pasta, spinach, and cherry tomatoes in a big bowl until well combined. Serve or cover and refrigerate for up to 5 days.
Notes
- We recommend organic ingredients when feasible.
- Nutrition Facts Pasta Salad with Red Pepper Pesto Amount Per Serving Calories 92 Calories from Fat 81 % Daily Value* Fat 9g14%Saturated Fat 1g6%Sodium 104mg5%Potassium 117mg3%Carbohydrates 3g1%Fiber 1g4%Sugar 1g1%Protein 1g2% Vitamin A 770IU15%Vitamin C 23mg28%Calcium 11mg1%Iron 0.7mg4% * Percent Daily Values are based on a 2000 calorie diet.
- Calories 92
- Calories from Fat 81
- % Daily Value*
- Fat 9g
- 14%
- Saturated Fat 1g
- 6%
- Sodium 104mg
- 5%
- Potassium 117mg
- 3%
- Carbohydrates 3g
- 1%
- Fiber 1g
- 4%
- Sugar 1g
- 1%
- Protein 1g
- 2%
- Vitamin A 770IU
- 15%
- Vitamin C 23mg
- 28%
- Calcium 11mg
- 1%
- Iron 0.7mg
- 4%
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