This light and refreshing pasta is the ultimate addition to any gathering or even a perfect dish to liven up a night in. Prepared with whole grain pasta, this recipe is a great way to boost the whole grains in your diet!
Total Preparation/Cooking time: 25 minutes
Serves: 6 to 8
Ingredients
- 1 pound whole grain rotini pasta, uncooked
- 1 pint cherry tomatoes, halved
- 3 cups baby spinach
- 1 (15 ounce) can chickpeas, rinsed and drained
- 8 ounce ball fresh mozzarella, cubed
- Salt and pepper to taste
- Grated parmesan cheese, for topping
Pesto
- ¼ cup pumpkin seeds, lightly toasted in skillet
- ½ cup packed fresh basil leaves
- ¼ cup packed fresh parsley leaves
- ¼ cup lemon juice (about 2 lemons)
- 1 clove garlic, roughly chopped
- ½ teaspoon salt
- 1/3 cup olive oil
Directions
Cook pasta according to package. In a large bowl, combine pasta, cherry tomatoes, spinach, chickpeas, and mozzarella. Pour toasted pepitas into food processor and add basil, parsley, lemon juice, garlic, and salt. Process while slowly drizzling in olive oil until smooth. Pour pesto sauce over salad, tossing to combine. Season with salt and pepper to taste and top with parmesan.
Recipe adapted from cookieandkate.com
Download
Download printable recipe card for Pesto Pasta Salad (pdf)
