Conchiglioni Salad with Pesto and Summer Vegetables Recipe

Ingredients:

• 1 pound of conchiglioni pasta
• 1 small zucchini, sliced
• 1 small yellow squash, sliced
• 1 red bell pepper, diced
• 1/2 cup of cherry tomatoes, halved
• 1/4 cup of red onion, diced
• 1/2 cup of black olives, sliced
• 1/2 cup of prepared pesto
• 2 tablespoons of olive oil
• 2 tablespoons of balsamic vinegar
• Salt and pepper to taste

Instructions:

1. Cook the pasta according to the package instructions until al dente. Drain and rinse the pasta with cold water.
2. In a large bowl, add the cooked pasta, sliced zucchini, sliced yellow squash, diced red bell pepper, halved cherry tomatoes, diced red onion, and sliced black olives.
3. In a small bowl, whisk together the pesto, olive oil, balsamic vinegar, salt, and pepper until well combined.
4. Pour the pesto dressing over the pasta and vegetables and toss to coat evenly.
5. Cover and refrigerate the salad for at least 1 hour to allow the flavors to blend together.
6. Before serving, toss the salad again and add additional salt and pepper if needed.

Verdict:

This conchiglioni salad with pesto and summer vegetables is a perfect addition to any summer menu. The pesto dressing gives the salad a fresh and vibrant flavor, while the combination of vegetables adds texture and nutrients. This salad is easy to prepare and can be made in advance for a quick and delicious meal.

Serving Suggestions:

Serve this salad chilled as a side dish or add grilled chicken or shrimp to make it a complete meal. You can also sprinkle some parmesan cheese on top for an extra burst of flavor. Enjoy!