Pesto Pasta Salad
- Ready In:
- 22mins
- Ingredients:
- 12
- Serves:
-
8
ingredients
- 1 (16 ounce) package bow tie pasta
- 1⁄4 cup pine nuts, lightly toasted
- 2 cups firmly packed fresh basil, coarsely chopped
- 1⁄3 cup fresh parsley, coarsely chopped
- 14 garlic cloves, smashed
- 1⁄4 cup white wine
- 1⁄2 red bell pepper, cut into strips
- 1⁄2 teaspoon salt
- 1⁄2 cup olive oil
- 8 ounces shiitake mushrooms, sliced
- 1 cup frozen edamame
- 8 ounces sun-dried tomatoes packed in oil, sliced
directions
- In a large pot of boiling water, cook pasta according to package directions. During the last few minutes add the edamame.
- In a blender or food processor, combine pine nuts, basil, parsley, garlic, wine, bell pepper and salt with 1/2 cup olive oil. Blend.
- In a medium pan, saute the mushrooms in 2 tablespoons of olive oil until they begin to change color to a light tan, about 4 minutes.
- Toss everything together in a big bowl and refrigerate.
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RECIPE SUBMITTED BY
vegan mom
Spokane, Washington
I'm an easy going person. I like to try lots of new things. It's to the point now where we almost never have the same thing twice unless it was really good (or really easy). In my opinion there is nothing better than making a margarita, popping in a movie, and baking.