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. [bctt tweet=”Carrot Top Pesto Pasta Salad #summer #salad #pasta #fresh” username=”thyme4cocktails”]
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!
Because who wouldn’t love a Spicy Spinach Pesto or a Charred Broccoli Pesto… 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? Enjoy~ Loriann
Carrot Top Pesto Pasta Salad
Ingredients
- 1 pound rotini pasta
- 1/2 cup Carrot Top Pesto
- 1/2 pint heirloom cherry tomatoes
- 3 small pickling cucumbers 1/4 slices
- 1/4 cup parmesan cheese
Instructions
- 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.
Carrot Top Pesto
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