Ingredients
Scale
- 12 oz gluten free short pasta (fusilli or penne)
- 1 pint grape tomatoes
- 1 cup unsalted walnuts
- 1/2 cup mayonnaise
- 1/4 cup jarred basil pesto
- 3 Tbsp lemon juice
- 1/2 cup grated Parmesan cheese
- Fresh basil for garnish
Instructions
- Cook the gluten-free pasta according to package instructions until al dente. Drain and rinse under cold water.
- In a mixing bowl, whisk together the mayonnaise, basil pesto, lemon juice, salt, and pepper until smooth.
- In a large bowl, combine cooked pasta, grape tomatoes, walnuts, and Parmesan cheese.
- Pour the dressing over the mixture and gently toss until evenly coated.
- Transfer to a serving dish and garnish with fresh basil leaves before serving.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 350
- Sugar: 3g
- Sodium: 450mg
- Fat: 25g
- Saturated Fat: 3g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 20mg