Cavatappi Pasta Salad with Walnut-Sage Pesto

Dairy Free
Very Healthy
Health score
95%
Cavatappi Pasta Salad with Walnut-Sage Pesto
45 min.
4
236kcal

Suggestions


Looking for a vibrant and nutritious dish that’s perfect for any occasion? Look no further than this delightful Cavatappi Pasta Salad with Walnut-Sage Pesto! Bursting with flavor and packed with wholesome ingredients, this salad is not only a feast for the eyes but also a treat for your taste buds. With a health score of 95, it’s a guilt-free option that’s both dairy-free and incredibly healthy.

The star of this dish is the creamy walnut-sage pesto, which adds a rich, aromatic depth to the tender cavatappi pasta and roasted butternut squash. The combination of fresh arugula and thinly sliced shallots brings a peppery crunch that perfectly balances the dish. Each bite is a harmonious blend of textures and flavors, making it an ideal side dish, antipasti, or even a light snack.

Ready in just 45 minutes, this pasta salad is not only quick to prepare but also versatile enough to serve at gatherings, picnics, or as a satisfying meal prep option for the week ahead. With only 236 calories per serving, you can indulge without the worry. So gather your ingredients and get ready to impress your family and friends with this deliciously healthy Cavatappi Pasta Salad!

Ingredients

  • cups arugula 
  • 0.5 teaspoon pepper black freshly ground
  • 2.5 cups butternut squash cubed peeled ()
  • ounces cavatappi cooked uncooked
  • tablespoons olive oil extravirgin
  • 0.3 cup fat-skimmed beef broth fat-free
  • 0.5 cup parsley fresh
  • tablespoons sage fresh
  •  garlic clove 
  • tablespoons juice of lemon fresh
  • 0.8 teaspoon salt divided
  • 0.3 cup shallots thinly sliced
  • 2.5 tablespoons walnut pieces chopped

Equipment

  • food processor
  • bowl
  • frying pan
  • oven

Directions

  1. Preheat oven to 45
  2. Arrange squash in a single layer on a jelly-roll pan coated with cooking spray. Lightly coat squash with cooking spray; sprinkle evenly with 1/4 teaspoon salt.
  3. Bake at 450 for 20 minutes or until squash is tender, stirring after 10 minutes. Cool squash slightly.
  4. Combine 1/4 teaspoon salt, parsley, and next 5 ingredients (through garlic) in a food processor; process until finely chopped, scraping sides. With processor on, slowly pour broth through food chute, processing until well blended.
  5. Combine the remaining 1/4 teaspoon salt, squash, pasta, and pesto in a large bowl, and toss well to coat.
  6. Add arugula, shallots, and pepper; toss to combine.
  7. Serve immediately.

Nutrition Facts

Calories236kcal
Protein9.23%
Fat43.44%
Carbs47.33%

Properties

Glycemic Index
56.13
Glycemic Load
6.99
Inflammation Score
-10
Nutrition Score
25.341304442157%

Flavonoids

Cyanidin
0.17mg
Eriodictyol
0.37mg
Hesperetin
1.09mg
Naringenin
0.1mg
Apigenin
16.17mg
Luteolin
0.09mg
Isorhamnetin
0.86mg
Kaempferol
7.09mg
Myricetin
1.13mg
Quercetin
1.65mg

Nutrients percent of daily need

Calories:236.18kcal
11.81%
Fat:11.98g
18.43%
Saturated Fat:1.56g
9.77%
Carbohydrates:29.36g
9.79%
Net Carbohydrates:25.07g
9.12%
Sugar:4.19g
4.66%
Cholesterol:0mg
0%
Sodium:529.36mg
23.02%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:5.73g
11.46%
Copper:9.35mg
467.44%
Vitamin A:10411.38IU
208.23%
Vitamin K:150.69µg
143.51%
Manganese:0.99mg
49.68%
Vitamin C:35.75mg
43.33%
Selenium:12.76µg
18.23%
Folate:70.31µg
17.58%
Magnesium:69.9mg
17.48%
Fiber:4.29g
17.17%
Vitamin E:2.5mg
16.67%
Potassium:551.69mg
15.76%
Iron:2.72mg
15.12%
Vitamin B6:0.28mg
13.88%
Calcium:122.6mg
12.26%
Phosphorus:104.12mg
10.41%
Vitamin B1:0.16mg
10.35%
Vitamin B3:1.6mg
8%
Vitamin B5:0.63mg
6.34%
Zinc:0.85mg
5.67%
Vitamin B2:0.07mg
4.29%
Source:My Recipes