Walnut Pesto Pasta Salad || Gracefult Kitchen

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Walnut Pesto Pasta Salad

Lunch

This cold pesto pasta salad will cool you off on a summer day. Fresh tomatoes and roasted red peppers add a pop of bright color and juiciness here, but any of your favorite pasta-salad veggies—like blanched broccoli or fresh bell peppers—would be delicious too.

Ingredients

1 pound whole-wheat penne or rotini pasta
2 cups lightly packed fresh basil leaves, plus more for garnish
½ cup lightly packed flat-leaf parsley leaves
½ cup chopped walnuts, toasted
½ cup grated Parmesan cheese
1 clove garlic, grated
1 tablespoon lemon juice
1 teaspoon salt
¼ tablespoon ground pepper
½ cup extra-virgin olive oil
1 medium tomato, chopped
½ cup chopped jarred roasted red peppers, rinsed

Description

Bring a large pot of water to a boil over high heat. Cook pasta according to package directions. Drain and rinse with cold water.
Meanwhile, combine basil, parsley, walnuts, Parmesan, garlic, lemon juice, salt and pepper in a food processor. Pulse, scraping down the sides as necessary, until finely chopped. With the motor running, slowly drizzle in oil.
Transfer the pesto to a large bowl and add the pasta, tomato and peppers. Toss to coat. Top with more basil, if desired.