Beautiful Rainbow 🌈 Summer Vegetable Pasta Salad with Pesto

  1. Bring a pot of heavily salted water 💧 to a rolling boil. Add pasta (penne, orzmmmmmmĺo, rotini or bowties are good choices). Stir then let boil for 7 minutes or until tender and slightly al dente.( 1 lb. of pasta) Drain and cool. Drizzle with extra virgin olive oil.
  2. Chop  2 medium red onions, 2 green bell peppers, and 1 red bell pepper. 
  3. Partially peel 2 cucumbers and chop them into cubes or wedges.
  4. Chop 3 yellow squash into cubes and saute in lemon 🍋 infused olive oil with 1 cup of fresh asparagus tips just until tender. Add 5 cups of spinach and saute until just wilted.
  5. Slice 2-3 cups of cherry tomatoes in half.
  6. Slice  1 cup of pitted black olives in half.
  7. Add all of the veggies to the cooled pasta.
  8. Make pesto: put 3 cups of fresh basil leaves, ½ cup of pistachios, ½ cup of finely grared parmesan cheese and 1 tablespoon of minced garlic in food processor and process until it’s a paste. With processor running,  pour in lemon 🍋 infused olive oil through the top until pesto reaches desired consistency (about 1-1 ½ cups of oil). Squeeze ½ lemon and mix.
  9. Pour pesto onto pasta and vegetable mixture and combine.
  10. Add 1/2cup chopped parsley and juice of 1 lemon.
  11. Crumble 3 ounces of goat 🐐 cheese 🧀 on salad and gently mix in. 
  12. Serve.