halfbakedharvest4.4
Everything But the Kitchen Sink Pasta Salad.
A perfect summer dish
👥 8 Servings⏱️ Prep & Cook: 20 min⏳ Prep: 10 min🔥 Cook: 10 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●bowl
📝 Preparation Steps
1
Bring a large pot of salted water to a boil. Boil the pasta until al dente, drain.
2
Meanwhile, in a large serving bowl, combine the basil pesto, sun-dried tomato pesto, juice of 1 lemon, olives, red peppers, corn kernels, peach or nectarine, cheddar cheese, mozzarella cheese and a pinch of smoked salt, pepper and crushed red pepper. Add the hot pasta and a little drizzle of olive oil. Toss well to combine. Top with toasted sunflower seeds and fresh sprouts. Serve warm or at room temperature, but my family personally loves this warm. The salad can be kept in the fridge for up to 4 days. I have found that the longer it sits, the more flavorful it gets.
juice of 1 lemonsmoked salt (pepper and crushed red pepper, to taste)olive oil (for drizzling)fresh sprouts1 cup
Nutrition Facts
calories
527 kcal
fat Content
33 g
serving Size
1 serving
fiber Content
5 g
sugar Content
8 g
sodium Content
576 mg
protein Content
24 g
cholesterol Content
48 mg
carbohydrate Content
58 g
saturated Fat Content
11 g
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