Description
A refreshing cold pasta salad featuring rotini noodles tossed in a velvety basil pesto and mayonnaise dressing with fresh garden vegetables.
Ingredients
Scale
- 16 oz rotini pasta
- 1/2 cup basil pesto
- 1/2 cup mayonnaise
- 1/4 cup grated parmesan cheese
- 1 tablespoon fresh lemon juice
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, finely diced
- 2 cups baby spinach, chopped
- Salt and black pepper to taste
Instructions
- Bring a large pot of salted water to a boil and cook rotini pasta until al dente.
- Drain the pasta and rinse under cold water until completely cooled.
- In a medium bowl, whisk together the basil pesto, mayonnaise, parmesan cheese, and lemon juice until smooth.
- Transfer the cooled pasta to a large mixing bowl and pour the dressing over it, tossing until evenly coated.
- Gently fold in the halved cherry tomatoes, diced red onion, and chopped baby spinach.
- Season with salt and black pepper to taste.
- Cover and refrigerate for at least one hour before serving to allow flavors to meld.