Rotini-Vegetable Salad with Pesto Dressing |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 large garlic clove, peeled |
1 cup packed basil leaves |
2 tablespoons grated fresh 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 halved cherry tomatoes |
1 (15-ounce) can cannellini beans or other white beans, rinsed and drained |
Directions:
1. Drop garlic through food chute with food processor on; process until minced. Add basil, cheese, salt, and pepper; process until finely minced. With food processor on, slowly pour water and oil through food chute; process until well-blended.
2. Combine rotini, zucchini, tomatoes, and beans in a large bowl; toss well. Add pesto mixture, tossing gently to coat.
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