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Summer Pesto Noodle Salad

 
This recipe is vegetarian.vegetarian
This recipe is vegan.vegan
This recipe can be made gluten free by choosing gluten-free versions of basic ingredients commonly found in supermarkets or online.gluten-free
This recipe can be made completely dairy-free.dairy-free
 
One serving costs about $2.41

$2.41 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

3 4th of july,summer,vegetarian,vegan,gluten-free,dairy-free,gluten free,dairy free,lacto ovo vegetarian,vegan side dish,salad
spoonacular Score:70%

Spoonacular Score: 70%

 

Summer Pesto Noodle Salad could be just the gluten free, dairy free, lacto ovo vegetarian, and vegan recipe you've been looking for. One serving contains 230 calories, 8g of protein, and 16g of fat. For $2.41 per serving, you get a side dish that serves 3. If you have miso paste, lemon juice, summer squash, and a few other ingredients on hand, you can make it. This recipe from Foodista has 1 fans. From preparation to the plate, this recipe takes approximately approximately 45 minutes. It can be enjoyed any time, but it is especially good for The Fourth Of July. Overall, this recipe earns a solid spoonacular score of 69%. Users who liked this recipe also liked Almost-summer Rice Noodle Salad, Cold Summer Zucchini Noodle Pasta Salad, and Pesto Tabbouleh Summer Salad.

Salad can be paired with Chardonnay, Gruener Veltliner, and Sauvignon Blanc. Sauvignon Blanc and Gruner Veltliner both have herby notes that complement salads with enough acid to match tart vinaigrettes, while a Chardonnay can be a good pick for creamy salad dressings. The Hahn Winery Santa Lucia Highlands Chardonnay with a 4.1 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.

Hahn Winery Santa Lucia Highlands Chardonnay

Rich and layered, with silky notes of peach, nectarine, ripe pear and vanilla.

» Get this wine on Wine.com

Ingredients

Servings:
1 large bunch
1 large bunch fresh basil
fresh basil
1.5 Tbs
1.5 Tbs olive oil
olive oil
1.5 Tbs
1.5 Tbs nutritional yeast
nutritional yeast
1 Tbs
1 Tbs lemon juice
lemon juice
2 tsps
2 tsps Miso Soybean Paste
Miso Soybean Paste
1 tsp
1 tsp salt
salt
2 cloves
2 cloves garlic
garlic
1.24 oz
1.24 oz walnut halves
walnut halves
2 large
2 large yellow summer squash
yellow summer squash
1 large
1 large yellow diced peach
yellow diced peach
4.76 oz
4.76 oz cherry tomatoes
cherry tomatoes
1 large bunch fresh basil
1 large bunch
fresh basil
1.5 Tbs olive oil
1.5 Tbs
olive oil
1.5 Tbs nutritional yeast
1.5 Tbs
nutritional yeast
1 Tbs lemon juice
1 Tbs
lemon juice
2 tsps Miso Soybean Paste
2 tsps
Miso Soybean Paste
1 tsp salt
1 tsp
salt
2 cloves garlic
2 cloves
garlic
1.24 oz walnut halves
1.24 oz
walnut halves
2 large yellow summer squash
2 large
yellow summer squash
1 large yellow diced peach
1 large
yellow diced peach
4.76 oz cherry tomatoes
4.76 oz
cherry tomatoes

Equipment

food processor
food processor
peeler
peeler
bowl
bowl
food processor
food processor
peeler
peeler
bowl
bowl


Instructions

In a food processor, blend the basil, oil, nutritional yeast, lemon juice, miso paste, salt, garlic, and walnuts together until smooth. Set aside. Spiralize the squash using Blade B. Once the squash has been spiralized, I like to give all the noodles several rough chops so that they're easy to eat (otherwise, the noodles are too long). Chop up the parts of the squash that did not get spiralized and add them to the salad. If you do not have a spiralizer, create vegetable noodles with a julienne peeler or vegetable ribbons with a regular peeler. In a large bowl, toss the noodles, diced peaches, cherry tomatoes, and 1/3 to 1/2 cup of the pesto sauce together. Store the unused pesto and leftover salad in separate containers and refrigerate.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $2.41
Ingredient
1 large bunch fresh basil
1.5 Tbs olive oil
1.5 Tbs nutritional yeast
1 Tb lemon juice
2 teaspoons Miso Soybean Paste
2 cloves garlic
35 grams walnut halves
2 larges yellow summer squash
1 large yellow diced peach
135 grams cherry tomatoes
Price
$0.31
$0.25
$0.44
$0.10
$0.32
$0.13
$0.84
$2.86
$0.77
$1.21
$7.24

Tips

Health Tips

  • When buying canned fruit, buy fruit packed in fruit juice and check the label to avoid added sugar. The fruit is sweet enough, it doesn't need any help!

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • Frozen (and potentially even canned) fruit and vegetables contain as much?if not more?vitamins than fresh versions that have been sitting around the supermarket too long. So don't hesitate to buy canned or frozen goods if your budget or the season doesn't allow for fresh!

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

  • get more health tips

Price Tips

  • Fresh herbs can be expensive, so don't let them go to waste. If you have any leftovers, you might be able to freeze them. The Kitchn recommends freezing hardy herbs like rosemary and thyme in olive oil, while Better Homes and Gardens suggests using freezer bags to freeze basil, chives, mint, and more.

Cooking Tips

  • If you're using olive oil to cook at high temperatures, make sure that the olive oil you're using has a high smoke point because heating an oil past its smoke point can ruin the flavor and even release harmful compounds into your dish. Many people recommend saving extra-virgin olive oil for cold dishes or for adding the finishing touch to a warm dish. You could also use canola oil, coconut oil, or another good high-temperature oil to be on the safe side.

  • Fresh herbs should be added toward the end of the cooking process — even at the very last minute?especially delicate herbs like cilantro, basil, and dill. Hardier herbs like bay leaves, rosemary, and thyme can be added earlier.

  • The average fresh lemon contains between 2 to 3 tablespoons of lemon juice (just in case you are substituting bottled lemon juice).

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

  • get more cooking tips

Green Tips

  • Tomatoes, especially cherry tomatoes, should be bought organic when possible. Moreover, buying tomatoes from your local farmers' market when they are in season is going to make your dish much, much tastier, not to mention more eco-friendly. In fact, we recommend using canned — or better yet, jarred?tomato products when tomatoes aren't in season instead of buying imported or greenhouse-grown tomatoes.

Disclaimer

Nutritional Information

Quickview
230k Calories
7g Protein
15g Total Fat
19g Carbs
32% Health Score
Limit These
Calories
230k
12%

Fat
15g
24%

  Saturated Fat
1g
12%

Carbohydrates
19g
7%

  Sugar
11g
13%

Cholesterol
0.0mg
0%

Sodium
934mg
41%

Get Enough Of These
Protein
7g
16%

Vitamin C
53mg
65%

Manganese
0.96mg
48%

Vitamin B6
0.62mg
31%

Potassium
929mg
27%

Vitamin K
26µg
25%

Fiber
5g
22%

Vitamin B2
0.37mg
22%

Folate
85µg
21%

Copper
0.4mg
20%

Vitamin A
987IU
20%

Magnesium
68mg
17%

Phosphorus
157mg
16%

Vitamin E
2mg
14%

Vitamin B1
0.18mg
12%

Iron
2mg
11%

Vitamin B3
1mg
10%

Zinc
1mg
9%

Calcium
63mg
6%

Vitamin B5
0.59mg
6%

Selenium
1µg
3%

covered percent of daily need

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