The Best Pasta Salad with Red Pesto
This pasta salad with red pesto is super easy to make, very healthy and absolutely delicious. It is great for barbecues, picnics and parties. You can also make this for lunch and dinner. No matter what the occasion is, it always tastes great!
Servings: 6
Calories: 353kcal
Equipment
- Food processor
Ingredients
Pesto
- 3 oz sun-dried tomatoes
- 2 garlic cloves
- ⅓ cup pine nuts
- ½ cup parmesan grated
- ½ cup olive oil extra virgin
- salt and pepper
Pasta and Vegetables
- 1.1 lbs pasta
- 1 eggplant
- 1 bell pepper red or yellow
- 8.5 oz mushrooms
- 1 tablespoon olive oil extra virgin
- 7 oz cherry tomatoes
- 3.5 oz arugula
- salt and pepper
Instructions
Pasta
- Cook the pasta according to instructions and set aside until the salad is assembled.
Vegetables
- Preheat the oven to 350 °F (180 °C).
- Cut the bell pepper into slices, the mushrooms into quarters and the eggplant into dices. Place them in a bowl, add the olive oil and mix everything. Place the vegetables on a baking sheet and roast them in the oven for approx. 20 minutes until slightly browned.
- Cut the cherry tomatoes into halves and the arugula into smaller pieces (optional). Set aside until the salad is assembled.
Pesto
- Peel the garlic and grate the parmesan cheese. Add all the ingredients, except for the olive oil, to the food processor. Slowly start pulsing and add the olive oil while pulsing.
- Add water for a creamier consistency if preferred. Add salt and pepper to taste.
Nutrition
Serving: 1serving | Calories: 353kcal | Carbohydrates: 23g | Protein: 10g | Fat: 29g | Saturated Fat: 5g | Potassium: 1291mg | Fiber: 7g | Sugar: 15g | Vitamin A: 1742IU | Vitamin C: 50mg | Calcium: 164mg | Iron: 4mg