Rotini-vegetable Salad With Pesto Dressing
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains | Pasta, Salads | 4 | Servings | |
INGREDIENTS
| 1 | Garlic Cloves, Peeled | |
| 1 | c | Basil Leaves, Packed |
| 2 | T | Grated Fresh Parmesan Cheese |
| 1/4 | t | Salt |
| 1/4 | t | Pepper |
| 2 | T | Water |
| 2 | T | Olive Oil |
| 3 | c | Cooked Pasta, Rotini |
| 1 1/2 | c | Zuch, Diced |
| 1 1/2 | c | Halved Cherry Tomatoes |
| 15 | oz | Cannellini Beans, Rinsed And |
| Drained |
INSTRUCTIONS
Drop garlic through food chute with food processor on; process until minced. Add basil, cheese, salt, and pepper; process until finely minced. With food processor on, slowly pour water and oil through food chute; process until well-blended. Combine rotini, zucchini, tomatoes, and beans in a large bowl; toss well. Add pesto mixture, tossing gently to coat. Recipe by: Cooking Light Posted to EAT-LF Digest by Sherilyn <sherilyn70@columbus.rr.com> on Jun 29, 1999, converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 713
Calories From Fat: 90
Total Fat: 10.3g
Cholesterol: 2.2mg
Sodium: 224.3mg
Potassium: 2618.3mg
Carbohydrates: 122.6g
Fiber: 25.1g
Sugar: <1g
Protein: 38.5g