Pasta and Vegetable Salad With Pesto Recipe

Name: Pasta and Vegetable Salad With Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 garlic cloves, peeled; 8 ounces medium pasta shells; 12 lb green beans, julienned; 2 carrots, julienned; 1 summer squash or 1 zucchini, halved lenghtwise; 1 cup fresh basil leaf; ½ cup plain nonfat yogurt; ¼ cup parmesan cheese; 3 tablespoons fat-free mayonnaise or 3 tablespoons reduced-fat mayonnaise; 2 tablespoons coarsely chopped walnuts; ½ teaspoon salt

Servings: persons

3 garlic cloves, peeled
8 ounces medium pasta shells
12 lb green beans, julienned
2 carrots, julienned
1 summer squash or 1 zucchini, halved lenghtwise
1 cup fresh basil leaf
½ cup plain nonfat yogurt
¼ cup parmesan cheese
3 tablespoons fat-free mayonnaise or 3 tablespoons reduced-fat mayonnaise
2 tablespoons coarsely chopped walnuts
½ teaspoon salt

1
After halving the squash lenghtwise cut into thin slices.
2
The beans and carrots should be 1 inch long julienne strips.
3
In large pot of boiling water cooking the garlic for 3 minutes to blanch.
4
Save the water for the pasta.
5
Remove garlic with slotted spoon, place in food processor and set aside.
6
Cook pasta in the boiling water for 7 minutes.
7
Add beans, carrots and cook until pasta is tender and beans and carrots are tender crisp.
8
About 3 minutes.
9
Drain, rinse under cold water and drain again.
10
Transfer to a large bowl with the squash.
11
Add basil, yogurt, cheese, mayo, walnuts and salt to garlic in food processor and puree until smooth.
12
Pour dressing over pasta mix and toss to combine.
13
Place on serving plates and serve.
14
FYI: You can serve at room temp or chilled.
15
The dressing can be made 2 days ahead and then mixed just before serving.
16
You can use snow peas or sugar snaps for the green beans and fusilli or penne for the pasta.
17
You can also choose to lightly saute the squash or you can simply julienne and serve.

952

kcal

Calories

Fat

172

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 garlic cloves, peeled, 8 ounces medium pasta shells, 12 lb green beans, julienned, 2 carrots, julienned, and more.

Yes, Pasta and Vegetable Salad With Pesto falls under the Pasta & Noodles category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Pasta and Vegetable Salad With Pesto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions