Erin Lives Whole · by Erin Antoniak★ 5.0 (68)
Summer Pesto Pasta Salad
NUTRITION · PER SERVING25M COOK
CAL 16%·PRO 19%
CARBS 32G41% OF CAL
3G FIBER2G SUGAR27G OTHER
FAT 19G56% OF CAL
4G SAT15G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A fresh pasta salad with summer vegetables, mozzarella, basil pesto, and pine nuts tossed in a bright vinaigrette. Light and herbaceous, perfect for warm-weather meals.
mainitaliansalad🌀 blender⚙️ food processorgluten freevegetarian
View the full recipe on Erin Lives Whole →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 10- 12 oz dried pasta (I used brown rice fusilli)
- 1 small zucchini
- 1 small yellow squash
- 1 pint cherry tomatoes (cut in half)
- 1.5 cups mozzarella balls (cut in half)
- 1/4 cup pine nuts
- 1 tsp Italian seasoning
- 1/2 cup fresh basil
- 1/4 cup pine nuts (or cashews/almonds)
- 1/2 cup olive oil
- 2 tsp red or white wine vinegar
- juice of 1 lemon
- 1 clove garlic
- 1/2 tsp salt
- 1/4 tsp pepper
- optional: 1/4 cup shredded parmesan cheese
At a glance
PER SERVING · TIME 25M
CAL 16%·PRO 19%
CARBS 32G41% OF CAL
3G FIBER2G SUGAR27G OTHER
FAT 19G56% OF CAL
4G SAT15G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 15m
- Sodium
- 251mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 181mg
- Calcium
- 94mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 251MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.