Name: Walnut Pesto Pasta Salad
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 8 servings
Cuisine: American
Ingredients: 1 pound whole-wheat penne or rotini pasta; 2 cups lightly packed fresh basil leaves, plus more for garnish; 0.5 cup lightly packed flat-leaf parsley leaves; 0.5 cup chopped walnuts, toasted; 0.5 cup grated Parmesan cheese; 1 clove garlic, grated; 1 tablespoon lemon juice; 1 teaspoon salt; 0.25 tablespoon ground pepper; 0.5 cup extra-virgin olive oil; 1 medium tomato, chopped; 0.5 cup chopped jarred roasted red peppers, rinsed

Question 1

How should I store leftovers?

Accepted Answer

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving, or enjoy cold depending on the dish.

Question 2

Can I make this recipe ahead of time?

Accepted Answer

You can prep the ingredients in advance. If making the full dish ahead, toss with a little olive oil to keep the pasta from sticking, and add any fresh herbs or cheese just before serving.

Question 3

Can I make this gluten-free?

Accepted Answer

Absolutely. Substitute regular pasta with your favorite gluten-free pasta brand. Cook according to package directions, as gluten-free pasta often has a different cooking time.

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