Pesto Pasta Salad
recipe from Love & Lemons- click the link to see their before pictures and How-to's on making this recipe
Servings: 4 -6
Ingredients
- 1 recipe Basil Pesto made with an additional ¼ cup olive oil (½ cup total)
- 12 ounces Cellentani Cavatappi, or Fusilli pasta
- ¾ cup pasta water
- 2 small zucchini sliced into very thin rounds*
- 1 small yellow squash sliced into very thin rounds*
- 1 tablespoon fresh lemon juice
- 1 teaspoon sea salt
- Freshly ground black pepper
- ¼ cup toasted pine nuts
- ½ cup fresh basil
- Red pepper flakes optional
Instructions
- Prepare the pesto and set aside.
- Bring a large pot of salted water to a boil. Prepare the pasta according to the package directions, or until slightly past al dente.
- Before draining the pasta, scoop ¾ cup of the starchy pasta water and set aside.
- Drain the pasta and toss it with a little olive oil so that it doesn’t stick together.
- Spread the pasta on a baking sheet and let it (and the reserved pasta water) cool to room temperature.
- In a large bowl combine the pasta, zucchini, yellow squash, pesto, the reserved pasta water, lemon juice, salt, and pepper and toss. Season to taste.
- Top with the pine nuts, fresh basil, and red pepper flakes, if using.
- Serve the salad at room temperature.