Rotini-Beany-Vegetable Salad with Pesto Dressing

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Rotini-Beany-Vegetable Salad with Pesto Dressing

 

1 or 2 large cloves garlic, peeled

1 cup packed basil leaves

2 tablespoons Parmesan cheese

1/4 teaspoon salt

1/4 teaspoon pepper

2 tablespoons water

2 tablespoons olive oil

3 cups cooked rotini, about 2 cups uncooked corkscrew

pasta (or use penne shapped)

1 1/2 cups diced zucchini

1 1/2 cups cherry tomatoes

1 15 ounce can cannellini beans or other white beans,

rinsed and drained.

 

Process garlic in a food processor until minced. Add

the basil, Parmesan, salt and pepper; process until

finely minced. With food processor on, slowly pour

water and oil through food chute; process until well

blended.

Combine the rotini, zucchini, tomatoes, and beans in a

large bowl; toss well. Add the pesto mixture, tossing

gently to coat. Serves 4.

 

Hummus and Pesto Recipes

 

hummus-and-pesto-recipes/

 

 

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