Eat Yourself Skinny · by Kelly Gellner★ 4.5 (8)
Summer Pesto Pasta Salad
NUTRITION · PER SERVING15M COOK
CAL 24%·PRO 41%
CARBS 62G51% OF CAL
13G FIBER8G SUGAR41G OTHER
FAT 21G38% OF CAL
3G SAT18G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Warm pasta tossed with basil pesto, fresh tomatoes, corn, avocado, and bright lemon zest. A vibrant summer side that's ready in 15 minutes.
sideitaliansaladpasta🍲 stockpotdairy freeveganvegetarian
View the full recipe on Eat Yourself Skinny →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 16 oz cavatappi pasta (any corkscrew pasta will work)
- 3 cloves garlic (minced)
- 2 cups cherry tomatoes (halved)
- 1 1/2 cups corn (fresh or frozen)
- 1 avocado (pitted and diced)
- 1 cup pesto ()
- 1 Tbsp lemon juice + 1 tsp zest
- Pinch red pepper flakes
- Salt and pepper (to taste)
- 1/2 cup fresh basil (chopped)
At a glance
PER SERVING · TIME 15M
CAL 24%·PRO 41%
CARBS 62G51% OF CAL
13G FIBER8G SUGAR41G OTHER
FAT 21G38% OF CAL
3G SAT18G 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
- 5m
- Cook
- 10m
- Sodium
- 483mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 285mg
- Calcium
- 102mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 483MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.