This Carrot Top Pesto Pasta Salad is a delicious spring side dish or light lunch. Mix it up with your favorite seasonal veggies for a filling meal.
Carrot Top Pesto Pasta Salad
You are going to fall in love with the insane freshness of this Carrot Top Pesto Pasta Salad. For the longest time I wasn’t a real fan of pesto because it was usually out of a store-bough jar and made mostly with basil.
Not that that I have an issue with basil. I adore it completely, but I also like to mix things up a bit. I made Maple Glazed Poblano Carrots for Mother’s Day and just couldn’t part with the amazingly fresh carrots tops.
So I made Carrot Top Pesto which is delicious on pasta, sandwiches or even as a chimichurri on steak. Yaassss!
See what I am doing there? Thinking outside the traditional basil pesto box!
I used tomatoes and cucumbers for this Carrot Top Pesto Pasta Salad because that is what I had on hand. You could try broccoli, radishes, leeks, snap peas or any number of your favorite veggies.
How would you customize this Carrot Top Pesto Pasta Salad?
- 1 pound rotini pasta
- ½ cup Carrot Top Pesto
- ½ pint heirloom cherry tomatoes
- 2-3 small cucumbers, ¼ slices
- ¼ cup parmesan cheese
- Prepare pasta according to package directions. Drain and place in a large bowl.
- Add pesto, vegetables and cheese to bowl, toss to combine.
- Serve room temperature or chilled.