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Summer Pesto Pasta Salad

This easy recipe combines fresh veggies, feta, and a homemade sun-dried tomato pesto.
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Ingredients
  

  • 2 cups cooked bow-tie pasta
  • 1 cup shredded cabbage
  • 1 cup cherry tomatoes halved
  • 1 cucumber cubed
  • 1 small red onion diced
  • 1/2 cup corn drained
  • 1/2 cup kidney beans drained
  • 1 red bell pepper cubed
  • 1/2 cup feta cheese crumbed
  • 2 tbsp bacon bits optional

For the pesto:

  • 1/4 cup sun-dried tomatoes
  • 1/4 cup fresh basil leaves
  • 1/4 cup walnuts
  • 1 tbsp lemon juice
  • 1/4 cup olive oil
  • 1 garlic clove
  • 1/4 cup Parmesan cheese grated

Instructions
 

  • Combine the pasta, cabbage, halved cherry tomatoes, cucumber, onion, corn, beans, and red bell pepper in a large bowl.
  • To make the pesto, blend sun-dried tomatoes, basil, walnuts, lemon juice, olive oil, garlic, and Parmesan with an immersion blender until smooth.
  • Pour the pesto over the pasta and veggies. Toss until everything is well combined.
  • Add cubed feta cheese and bacon bits (if using). Toss gently.
  • Top with more grated Parmesan, serve, and enjoy!