Pesto Pasta Salad
Yield
6 servingsPrep
15 minCook
0 minReady
15 minIngredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
12 | ounces |
pasta, fusilli
whole wheat, cooked, drained |
|
¼ | cup |
olive oil
|
|
1 |
lemon
juice |
* | |
½ | cup |
basil pesto
|
* |
½ | cup |
sundried tomatoes
oil packed, slivered |
|
1 | cup |
green peas
fresh or frozen |
|
1 |
carrots
grated |
* | |
½ | cup |
almonds
slivered |
* |
salt and black pepper
to taste |
* |
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
346.8 | ml/g |
pasta, fusilli
whole wheat, cooked, drained |
|
59 | ml |
olive oil
|
|
1 | each |
lemon
juice |
* |
118 | ml |
basil pesto
|
* |
118 | ml |
sundried tomatoes
oil packed, slivered |
|
237 | ml |
green peas
fresh or frozen |
|
1 | each |
carrots
grated |
* |
118 | ml |
almonds
slivered |
* |
1 | x |
salt and black pepper
to taste |
* |
Directions
In a large bowl, combine the oil, vinegar, lemon juice and pesto.
Add the pasta and toss to mix.
Add the remaining ingredients and toss to mix.
Season with salt and pepper.