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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,antipasti,salad,starter,snack,appetizer,antipasto,hor d'oeuvre
spoonacular Score:77%

Spoonacular Score: 77%

 

Summer Pesto Noodle Salad requires approximately 45 minutes from start to finish. This recipe makes 3 servings with 232 calories, 8g of protein, and 16g of fat each. For $2.41 per serving, this recipe covers 17% of your daily requirements of vitamins and minerals. It works well as a budget friendly hor d'oeuvre. Head to the store and pick up basil, garlic, peach, and a few other things to make it today. 1 person found this recipe to be flavorful and satisfying. It is brought to you by Foodista. It is perfect for The Fourth Of July. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. With a spoonacular score of 70%, this dish is solid. Similar recipes are Almost-summer Rice Noodle Salad, Cold Summer Zucchini Noodle Pasta Salad, and Pesto Tabbouleh Summer Salad.

Salad on the menu? Try pairing with Chardonnay, Sauvignon Blanc, and Gruener Veltliner. 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 Cakebread Reserve Chardonnay with a 4.5 out of 5 star rating seems like a good match. It costs about 65 dollars per bottle.

Cakebread Reserve Chardonnay

The 2014 Chardonnay Reserve offers seductively fresh, creamy aromas of golden apple and Asian pear fruit nicely complemented by notes of creme brulee, vanilla and mineral. Rich and full on the palate, the wine reveals a core of deeply concentrated spiced apple, melon and citrus flavors that maintain their intensity throughout a long, mineral-tinged finish. Boasting deep reserves of fruit coupled with exemplary balance, the Chardonnay Reserve is delicious now, but will age beautifully in bottle for another 5-7 years. Pair this wine with sweet potato soup with chestnuts and brandy.

» Get this wine on Wine.com

Ingredients

Servings:
1 large bunch
1 large bunch fresh basil
fresh basil
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 paste
miso 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 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 paste
2 tsps
miso 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: $2.52
Ingredient
1 large bunch fresh basil
1 large bunch fresh basil
1.5 Tbs olive oil
1.5 Tbs nutritional yeast
1 Tb lemon juice
2 teaspoons miso 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
$0.31
$0.25
$0.44
$0.10
$0.32
$0.13
$0.84
$2.86
$0.77
$1.21
$7.55

Nutritional Information

Quickview
232 Calories
8g Protein
15g Total Fat
20g Carbs
31% Health Score
Limit These
Calories
232k
12%

Fat
15g
24%

  Saturated Fat
1g
12%

Carbohydrates
20g
7%

  Sugar
11g
13%

Cholesterol
0.0mg
0%

Sodium
942mg
41%

Get Enough Of These
Protein
8g
16%

Vitamin C
52mg
64%

Manganese
0.99mg
49%

Vitamin K
37µg
36%

Vitamin B6
0.63mg
31%

Potassium
897mg
26%

Vitamin A
1128IU
23%

Fiber
5g
23%

Folate
88µg
22%

Vitamin B2
0.37mg
22%

Copper
0.42mg
21%

Magnesium
69mg
17%

Phosphorus
160mg
16%

Vitamin E
2mg
14%

Vitamin B1
0.18mg
12%

Iron
2mg
12%

Vitamin B3
1mg
10%

Zinc
1mg
9%

Calcium
67mg
7%

Vitamin B5
0.59mg
6%

Selenium
3µg
4%

covered percent of daily need

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