Rotini Pesto Pasta Salad

Rotini Pesto Pasta Salad

Cook Time: 20-25 MINUTES

Serves: 4-6 PEOPLE

INGREDIENTS: 9

Ingredients
  • 1 box Wheat rotini
  • 1 ½ cups cherry tomatoes, halved
  • ¼ cup toasted pine nuts (toasted at 400°F)
  • Freshly shaved parmesan, for garnish
  • Homemade Pesto (or use 1 jar pre-made pesto)
  •  2 cups fresh basil (or 1 cup basil + 1 cup spinach)
  •  ¼ cup pine nuts
  •  2 small garlic cloves
  •  ½ cup grated parmesan
  •  ½ cup olive oil
  • Salt and pepper, to taste
  •  ½ lemon, juiced
Directions
  1. Cook Banza: Bring a large pot of salted water to a boil. Add wheat elbows and cook according to package directions. Reserve 1 cup pasta water. Drain and set aside.
  2. Make Pesto: While the pasta cooks, combine basil, pine nuts, garlic, parmesan, salt, pepper, and lemon juice in a food processor. Slowly drizzle in olive oil and pulse until well combined
  3. Optional: If using jarred pesto, stir in reserved pasta water as needed to create a smooth sauce
  4. Finish: Add cooked rotini to a large bowl and toss with pesto until evenly coated. Add reserved pasta water as needed to loosen the sauce. Top with cherry tomatoes, toasted pine nuts, and shaved parmesan. Serve warm or cold. Enjoy!