From Cookie and Kate
Summertime Pasta Salad with Tomatoes, Corn and Jalapeño Pesto
- Time
- 30 min
- Makes
- 8
- Ingredients
- 14
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Ingredients
- ½ pound whole grain bow-tie pasta or rotini or penne
- 1 can (15 ounces) black beans, rinsed and drained, or 1 ½ cups cooked black beans
- 1 pint cherry tomatoes (10 ounces), sliced into thin rounds
- 1 ear fresh corn, shucked (about ½ cup fresh corn kernels)
- ½ to ¾ cup crumbled feta or diced avocado
- 1 cup lightly packed fresh parsley
- 1 cup lightly packed fresh cilantro or basil
- 1 to 2 medium jalapeños, roughly chopped (remove seeds and membranes for less heat), optional
- 1 medium lemon, juiced
- 1 medium garlic clove, roughly chopped
- ½ teaspoon salt
- ½ cup pepitas (green pumpkin seeds) or slivered almonds
- ½ cup olive oil
- Freshly ground black pepper, to taste
Nutrition · per serving
- Calories
- 375 kcal
- Fat
- 21.2 g
- Fiber
- 9.4 g
- Sugar
- 3.7 g
- Sodium
- 448.1 mg
- Protein
- 11.3 g
- Trans fat
- 0.1 g
- Cholesterol
- 8.3 mg
- Carbohydrate
- 38.6 g
- Saturated fat
- 3.8 g
As published by Cookie and Kate.
The method
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