Summer Pesto Noodle Salad
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
1 large bunch
olive oil
1.5 Tbs
nutritional yeast
1.5 Tbs
lemon juice
1 Tbs
miso paste
2 tsp
salt
1 tsp
garlic
2 cloves
walnut halves
35 g
summer squash
2 large
peach
1 large
cherry tomatoes
135 g
Cooking in Steps
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1In a food processor, blend the basil, oil, nutritional yeast, lemon juice, miso paste, salt, garlic, and walnuts together until smooth. Set aside.
nutritional yeast
lemon juice
miso
walnuts
garlic
basil
salt
cooking oil
food processor -
2Spiralize 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
pasta
squash
peeler -
3In a large bowl, toss the noodles, diced peaches, cherry tomatoes, and 1/3 to 1/2 cup of the pesto sauce together.
cherry tomato
pesto
pasta
peach
bowl -
4Store the unused pesto and leftover salad in separate containers and refrigerate.
pesto
