Lemon Basil Pesto Pasta Salad
Try this Lemon Basil Pesto Pasta Salad recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 10
vegan
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
dairy free
pescatarian
- 2 cloves garlic minced
- 1 shallot, minced
- 1/2 red pepper chopped
- 1 tablespoon extra virgin olive oil
- 1/4 cup chopped fresh parsley
- 1/2 green pepper chopped
- 1 cup basil pesto
- juice and zest from 1 lemon
- additional juice from 1/2 lemon
- 1 lb bowtie pasta
- 1 lb fresh asparagus
- 1 can quartered artichoke hearts drained
- 2 cups julienned sundried tomatoes in oil drained
- Carbohydrate 28.8597698057813 g
- Cholesterol 33.11224301 mg
- Fat 1.80486653541015 g
- Fiber 1.93260394185732 g
- Protein 6.73997191873816 g
- Saturated Fat 0.268189492161696 g
- Serving Size 1 1 side dish serving (118g)
- Sodium 26.1151863607196 mg
- Sugar 26.927165863924 g
- Trans Fat 0.400048779933071 g
- Calories 156 calories
Place all ingredients in a large bowl and whisk together until smooth.Cook pasta according to package directions. Drain and set aside in large bowl.Blanch asparagus for 40-45 seconds. Remove immediately and plunge into ice water, then drain on paper towels.Chop cooled asparagus into one inch pieces and add to pasta.Add drained artichoke hearts, sundried tomatoes and peppers to pasta.Add dressing and stir gently until well mixed.
