Pepita Pesto Pasta Salad
Food and Drink

Photo and recipe courtesy of McCormick,

Pepita Pesto Pasta Salad

Prep Time: 15 minutes Cook Time: 20 minutes Serves: 8 Serving Size: 1 cup


Pepita Pesto:

1 cup fresh parsley leaves

1/2 cup fresh mint leaves

3 tablespoons unsalted pepitas, (shelled pumpkin seeds)

1 tablespoon grated Parmesan cheese

1 clove garlic, peeled

1/2 teaspoon McCormick Gourmetâ„¢ Garam Masala Blend

1/8 teaspoon salt

1/4 cup olive oil


Pasta Salad:

8 ounces pasta, such as rotini or penne

1/2 cup plain Greek-style yogurt

2 large tomatoes, cut into cubes

1 cucumber, peeled, halved lengthwise and thinly sliced

1/2 cup pitted Kalamata olives, sliced

For the pepita pesto: place parsley, mint, pepitas, Parmesan cheese, garlic, garam masala and salt in food processor; cover. Process just until smooth. Gradually add oil with machine running. Process until well blended and smooth.

For the pasta sala: cook pasta as directed on package. Rinse under cold water; drain well.

Mix Pepita Pesto and yogurt in large bowl with wire whisk until well blended. Add pasta and remaining ingredients; toss to coat well. Serve immediately or refrigerate until ready to serve.