Bring a large pot of water to a boil. Add the salt, stir, then add in the pasta. Boil, stirring occasionally, for 10-11 minutes, or until al dente. Drain in a colander and run the pasta under cold water for a few minutes.
While you’re waiting for the pasta, prepare the vegetables and the dressing!
Cut the veggies as indicated in the ingredient list.
Once the pasta has cooled, transfer it to a large serving bowl. Add in the chopped vegetables and half of the pesto. Stir until everything is well mixed, and add more pesto as needed.
Serve at once or refrigerate until ready to eat. Will keep, stored in the fridge, for 4 days.
Serving Size1 bowl/serving
Amount Per Serving
% Daily Value
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Recipe by Baker by Nature at https://bakerbynature.com/20-minute-rainbow-veggie-pasta-salad/