Garden Pesto Pasta Salad

Name: Garden Pesto Pasta Salad
Ingredients: 3 cups uncooked spiral pasta (about 9 ounces); 1/2 cup prepared pesto; 3 tablespoons white wine vinegar; 1 tablespoon lemon juice; 1/2 teaspoon salt; 1/4 teaspoon pepper; 1/4 cup olive oil; 1 medium zucchini, halved and sliced; 1 medium sweet red pepper, chopped; 1 medium tomato, seeded and chopped; 1 small red onion, halved and thinly sliced; 1/2 cup grated Parmesan cheese

"My family and I live on a homestead in the Missouri Ozarks and produce much of our own food. In the summer, when the garden is bursting with fresh vegetables and it’s too hot to cook, I like to use the seasonal veggies for pasta salads and other cool meals. —Sarah Mathews, Ava, Missouri..."

INGREDIENTS

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3 cups uncooked spiral pasta (about 9 ounces)

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1/2 cup prepared pesto

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3 tablespoons white wine vinegar

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1 tablespoon lemon juice

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1/2 teaspoon salt

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1/4 teaspoon pepper

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1/4 cup olive oil

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1 medium zucchini, halved and sliced

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1 medium sweet red pepper, chopped

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1 medium tomato, seeded and chopped

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1 small red onion, halved and thinly sliced

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1/2 cup grated Parmesan cheese

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