Pecan Pesto Pasta Salad


  • 3 cups firmly packed fresh basil leaves
  • 3 Tbsp. coarsely chopped flat-leaf parsley
  • 2 garlic
  • 1/2 cup pecans
  • 1/4 cup pignoli (pine) nuts
  • 3/4 cup Bertolli® Extra Virgin Olive Oil
  • 3/4 cup grated Parmesan cheese
  • 1 tsp. salt
  • 1/2 tsp. ground black pepper
  • 1 lb. penne pasta [or spiral pasta], cooked, drained and rinsed with cold water
  • 1 large zucchini
  • 2 cups cherry tomatoes, halved
  • 1 small red onion, thinly sliced


  1. In blender or food processor, process basil, parsley, garlic, pecans and pignoli nuts with 1/2 of the Olive Oil, scraping sides occasionally. While processing, slowly drizzle in remaining Olive Oil until blended. Stir in cheese, salt and pepper; set aside. In large bowl, combine 3/4 cup pesto mixture, pasta, zucchini, tomatoes and red onion. Toss well. If desired, stir in additional pesto. *Store remaining pesto in refrigerator in an airtight container.