Summer Pasta Salad
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Feasting at Home · by Sylvia Fountaine | Feasting at Home★ 5.0

Summer Pasta Salad

NUTRITION · PER SERVING50M COOK
CAL 18%·PRO 11%
CARBS 33G38% OF CAL
3G FIBER28G OTHER3G TOTAL SUGAR
FAT 24G60% OF CAL
4G SAT20G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Grilled summer vegetables tossed with rice noodles and a cilantro-pesto dressing. Light, fresh, and full of vibrant flavors; serve warm or chilled.

sidemexicanpastasaladgluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 6
  • 6 ounces rice noodles (or sub pasta of any shape- linguini, penne, farfalle, rotini, etc, cooked to package directions)
  • 2 medium zucchini, cut in half lengthwise
  • 1 red bell pepper, cut in half, seeded
  • ½ a red onion, cut into ½ inch wedges
  • 1-2 ears of fresh corn ( or use frozen, roasted corn ), shucked
  • olive oil, salt and black pepper for veggies
  • Garnish with cherry tomatoes, lime wedges, pepitas, cilantro leaves, or optional cotija cheese.
  • 1 large bunch cilantro (thin stems ok), or sub basil.
  • 2 fat garlic cloves
  • 1-2 tablespoons chopped jalapeno (optional)
  • ½ cup extra virgin olive oil – make sure it is not overly bitter
  • ⅓ cup pumpkin seeds (raw)
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • ½ teaspoon coriander
  • ½ teaspoon smoked paprika (optional- only if you like the smoky flavor)
  • 1 tablespoon lime zest
  • 2 tablespoons fresh lime juice
PREP
35M
SODIUM
445MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.