Categories: Sides

Ingredients

• 3 cups uncooked spiral pasta
• 1/2 cup prepared pesto
• 3 tbsp. white wine vinegar
• 1 tbsp. lemon juice
• 1/2 tsp salt
• 1/4 tsp pepper
• 1/4 cup olive oil
• 1 medium zucchini, halved and sliced
• 1 medium sweet red pepper, chopped
• 1 medium tomato, seeded and chopped
• 1 small red onion, halved and thinly sliced
• 1/2 cup grated Parmesan

Directions

1. Cook pasta as directed; drain. Rinse with cold water and drain well.

2. Meanwhile, whisk together pesto, vinegar, lemon juice and seasonings. Gradually whisk in oil until blended.

3. Combine vegetables and pasta. Drizzle with pesto dressing; toss to coat. Refrigerate, covered, until cold, about 1 hour. Serve with Parmesan cheese.

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