Ingredients
3 cups uncooked spiral pasta (about 9 ounces)1/2 cup prepared pesto3 tablespoons white wine vinegar1 tablespoon lemon juice1/2 teaspoon salt1/4 teaspoon pepper1/4 cup olive oil1 medium zucchini, halved and sliced1 medium sweet red pepper, chopped1 medium tomato, seeded and chopped1 small red onion, halved and thinly sliced1/2 cup grated Parmesan cheese
Preparation
Cook pasta according to package directions; drain. Rinse with cold water and drain well.
Meanwhile, whisk together pesto, vinegar, lemon juice, salt and pepper. Gradually whisk in oil until blended.
Combine vegetables and pasta. Drizzle with pesto dressing; toss to coat. Refrigerate, covered, until cold, about 1 hour. Serve with Parmesan cheese.
