Pesto pasta salad is easily one of my favorite summery side dishes. It’s healthy, super easy to make and bursting with flavor, providing the perfect complement to grilled meats, veggies, and other salads. Learn how to make the most flavorful pesto pasta salad, and prepare to be the star of every picnic and potluck this summer.

Ingredients

• 3 cups uncooked spiral pasta (about 9 ounces)
• 1 cup prepared pesto
• 3 tablespoons white wine vinegar
• 1 tablespoon lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 cup olive oil
• 1 medium zucchini, halved and sliced
• 1 medium sweet red pepper, chopped
• 1 medium tomato, seeded and chopped
• 1 small red onion, halved and thinly sliced
• 1/2 cup grated parmesan cheese

Directions

1. Cook pasta according to package directions; drain. Rinse with cold water and drain well.
2. Meanwhile, whisk together pesto, vinegar, lemon juice, salt and pepper. Gradually whisk in oil until blended.
3. Combine vegetables and pasta. Drizzle with pesto dressing; toss to coat. Refrigerate, covered, until cold, about 1 hour. Serve with Parmesan cheese.