Rotini-Vegetable Salad with Pesto Dressing

Very Healthy
Health score
66%
Rotini-Vegetable Salad with Pesto Dressing
45 min.
4
381kcal

Suggestions


Looking for a delicious and healthy dish that’s easy to prepare? Look no further than this vibrant Rotini-Vegetable Salad with Pesto Dressing! Packed with wholesome ingredients, it’s a perfect blend of flavors and textures that will invigorate your meals. With its fresh basil and zesty cherry tomatoes, this salad embodies the essence of summertime, making it an ideal choice for both lunch and dinner.

This recipe is a delightful harmony of nutrition and taste. Featuring protein-rich cannellini beans and fiber-filled zucchini, it ensures you stay satisfied without compromising on health. The homemade pesto dressing, made with just a few simple ingredients such as garlic, olive oil, and fresh Parmesan cheese, not only adds an aromatic touch but also elevates the entire dish to gourmet status.

In just 45 minutes, you can whip up a colorful, vibrant salad that serves four—a perfect side dish for gatherings or a fulfilling main course for those busy weekdays. Each serving is a balanced concoction of protein, healthy fats, and carbohydrates, making it as nourishing as it is enticing. So grab your food processor and a craving for something fresh and delicious, and let's get cooking! Your taste buds will thank you for this delightful culinary adventure!

Ingredients

  • cup basil leaves packed
  • 15 ounce cannellini beans beans white rinsed drained canned
  • 1.5 cups cherry tomatoes halved
  • cups rotini cooked uncooked ( 2 cups corkscrew pasta)
  • large garlic clove peeled
  • tablespoons olive oil 
  • tablespoons parmesan cheese fresh grated
  • 0.3 teaspoon pepper 
  • 0.3 teaspoon salt 
  • tablespoons water 
  • 1.5 cups zucchini diced

Equipment

  • food processor
  • bowl

Directions

  1. Drop garlic through food chute with food processor on; process until minced.
  2. Add basil, cheese, salt, and pepper; process until finely minced. With food processor on, slowly pour water and oil through food chute; process until well-blended.
  3. Combine rotini, zucchini, tomatoes, and beans in a large bowl; toss well.
  4. Add pesto mixture, tossing gently to coat.

Nutrition Facts

Calories381kcal
Protein16.44%
Fat20.79%
Carbs62.77%

Properties

Glycemic Index
61.75
Glycemic Load
19.21
Inflammation Score
-8
Nutrition Score
19.543913098133%

Flavonoids

Apigenin
0.01mg
Luteolin
0.01mg
Kaempferol
0.01mg
Myricetin
0.02mg
Quercetin
0.71mg

Nutrients percent of daily need

Calories:380.6kcal
19.03%
Fat:8.89g
13.68%
Saturated Fat:1.63g
10.21%
Carbohydrates:60.39g
20.13%
Net Carbohydrates:52.85g
19.22%
Sugar:4.11g
4.57%
Cholesterol:1.7mg
0.57%
Sodium:204.18mg
8.88%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:15.82g
31.65%
Manganese:1.2mg
59.97%
Selenium:31.21µg
44.58%
Vitamin K:36.07µg
34.35%
Fiber:7.54g
30.17%
Vitamin C:22.38mg
27.12%
Iron:4.59mg
25.51%
Folate:99.92µg
24.98%
Potassium:850.94mg
24.31%
Magnesium:96.89mg
24.22%
Phosphorus:237.16mg
23.72%
Copper:0.47mg
23.62%
Vitamin E:2.32mg
15.48%
Zinc:2.18mg
14.54%
Calcium:143.16mg
14.32%
Vitamin B6:0.28mg
14.24%
Vitamin A:703.01IU
14.06%
Vitamin B1:0.19mg
12.55%
Vitamin B2:0.14mg
8.01%
Vitamin B3:1.46mg
7.3%
Vitamin B5:0.59mg
5.88%
Source:My Recipes