Cilantro Pesto Veggie Pasta Salad

Summer time calls for fresh and easy-to-prepare; meals. This salad is perfect to batch cook for a week of lunches, or to wow your guests at your next BBQ. I first whipped this salad up to bring to a potluck, and when it got rave reviews, I knew I had to bring it to the blog. Give it a try and let me know what you think. View More: httpbreeannmerrittphotography.pass.us/healthyeatingactiveliving

Ingredients

  • 1 cup whole wheat penne pasta noodles (dry measure)
  • 2 cups chopped vegetables 
    • 1/2 zucchini diced
    • 1/4 large red pepper diced
    • 2 large cauliflower florets diced 
    • 1/2 medium carrot diced  
  • 1 cup cilantro pesto sauce 

Directions 

  1. Bring 4 cups of water to boil in a large pot. Once it comes to a rolling boil, add 2
     Tbsp canola oil and pasta noodles. Stir occasionally to prevent the pasta from sticking together. 
  2. While the pasta cooks prepare the cilantro pesto and chop the vegetables. 
  3. Once the pasta is cooked, drain and place in a large mixing bowl. 
  4. Add pesto and vegetables to warm pasta, stir well to ensure all the pasta becomes coated with the pesto. 
  5. Serve the pasta warm, or let cool and store in the fridge to serve cold. 

Makes 4-6 servings. 

print
Share on FacebookShare on Google+Tweet about this on TwitterEmail this to someone

Submit a Comment

Your email address will not be published. Required fields are marked *