Heat Wave Pesto Pasta Salad
Packed with flavor from both the Pesto and all the fresh vegetables this is one wonderful summer salad! Chop all the veggies while the Pasta is cooking, then just toss it all together. Easy as pie! I used whatever vegetables I had in the fridge but you can certainly vary the recipe with what you have on hand. Green Peas, chopped Artichoke Hearts or a can of Chick Peas would be wonderful additions. I like the Queso Fresco for its texture and mild flavor but Provolone, Gouda or Swiss would also work well.
Servings Prep Time
8Servings 15Minutes
Cook Time
7Minutes
Servings Prep Time
8Servings 15Minutes
Cook Time
7Minutes
Ingredients
Instructions
  1. Cook and drain the Pasta as per package instructions, about 7 minutes. Place into a large bowl.
  2. Chop, slice and dice all the vegetables. Crumble the Queso Fresco.
  3. Add the vegetables and cheese to the cooked Pasta.
  4. Stir in the Pesto and the EVOO until evenly coated. Taste and adjust with Salt and Pepper.
  5. Cover and place in the refrigerator until ready to serve.
  6. Truly no more than 15 minutes to put this all together. OK….now for that Iced Tea.
  7. Thanks for stopping by today friends. I truly enjoy sharing my life and recipes with you all from Back of the Beyond in Ferry County, Washington.
  8. Wishing you all hot Summer days and cool Summer nights. Enjoy it all!
  9. Please stop by my website and leave me a message, I love hearing from you all. www.thejourneygirl.com. Journey On! Hugs and much love from me, Karen, TJG

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