Summer Pasta Salad with Pesto Vinaigrette

Summer Pasta Salad with Pesto Vinaigrette
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  • 3 Tbs. red- or white-wine vinegar
  • Freshly ground black pepper
  • ½ lb. dried campanelle, cavatappi, or other short, chunky pasta shape
  • ½ tsp. finely grated lemon zest
  • 3 Tbs. pine nuts, toasted
  • 2 cups cherry tomatoes, halved
  • 2 tsp. finely chopped garlic
  • + 10 more ingredients
    • ¾ tsp. kosher salt
    • 1-½ cups lightly packed fresh basil leaves
    • ½ cup extra-virgin olive oil
    • 1 cup fresh or frozen peas
    • ¾ lb. green beans or wax beans (or a mix), trimmed and cut into 2-inch lengths
    • kosher salt
    • 1 Tbs. olive oil
    • ½ cup fresh, finely grated Parmigiano Reggiano
    • 2 Tbs. fresh lemon juice
    • Freshly ground pepper

Put the basil, olive oil, Parmigiano, vinegar, lemon juice, garlic, and lemon zest in a blender. Blend until smooth. Season with salt and pepper to taste

View full recipe at Fine Cooking


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