Rotini-Vegetable Salad with Pesto Dressing

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Rotini-Vegetable Salad with Pesto Dressing

 

1 large clove 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)

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.

Makes 4 servings.