Summer Pesto Noodle Salad

Summer Pesto Noodle Salad

  Ready in : 45 mins

Summer Pesto Noodle Salad requires approximately 45 minutes from start to finish. This recipe makes 3 servings with 232 calories, 8g of protein, and 16g of fat each. For $2.41 per serving, this recipe covers 17% of your daily requirements of vitamins and minerals. It works well as a budget friendly hor d'oeuvre. Head to the store and pick up basil, garlic, peach, and a few other things to make it today. 1 person found this recipe to be flavorful and satisfying. It is brought to you by Foodista. It is perfect for The Fourth Of July. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. With a spoonacular score of 70%, this dish is solid. Similar recipes are Almost-summer Rice Noodle Salad, Cold Summer Zucchini Noodle Pasta Salad, and Pesto Tabbouleh Summer Salad.

Ingredients

basil

basil

1 large bunch

olive oil

olive oil

1.5 Tbs

nutritional yeast

nutritional yeast

1.5 Tbs

lemon juice

lemon juice

1 Tbs

miso paste

miso paste

2 tsp

salt

salt

1 tsp

garlic

garlic

2 cloves

walnut halves

walnut halves

35 g

summer squash

summer squash

2 large

peach

peach

1 large

cherry tomatoes

cherry tomatoes

135 g

Cooking in Steps

  1. 1
    In a food processor, blend the basil, oil, nutritional yeast, lemon juice, miso paste, salt, garlic, and walnuts together until smooth. Set aside.

    nutritional yeast

    nutritional yeast

    lemon juice

    lemon juice

    miso

    miso

    walnuts

    walnuts

    garlic

    garlic

    basil

    basil

    salt

    salt

    cooking oil

    cooking oil

    food processor
    food processor
  2. 2
    Spiralize the squash using Blade B. Once the squash has been spiralized, I like to give all the noodles several rough chops so that they're easy to eat (otherwise, the noodles are too long). Chop up the parts of the squash that did not get spiralized and add them to the salad. If you do not have a spiralizer, create vegetable noodles with a julienne peeler or vegetable ribbons with a regular peeler.

    vegetable

    vegetable

    pasta

    pasta

    squash

    squash

    peeler
    peeler
  3. 3
    In a large bowl, toss the noodles, diced peaches, cherry tomatoes, and 1/3 to 1/2 cup of the pesto sauce together.

    cherry tomato

    cherry tomato

    pesto

    pesto

    pasta

    pasta

    peach

    peach

    bowl
    bowl
  4. 4
    Store the unused pesto and leftover salad in separate containers and refrigerate.

    pesto

    pesto