Versatile Pepita Pesto, flavored with garam masala, imparts vibrant flavor and color to pasta salad. It's a delicious way to introduce your family and friends to this Indian spice blend. Photo credit: Adrianna Adarme from A Cozy Kitchen.
15m
PREP TIME
20m
COOK TIME
231
CALORIES
13
INGREDIENTS
Servings: 8 (1 cup)
Ingredients
- 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
- 3/4 teaspoon McCormick Gourmet™ 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
-
3/4
cup
pitted
Kalamata olives, sliced
![substitution]( "substitution")
Substitutions available
- pitted black olives, sliced
INSTRUCTIONS
- 1 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
- 2 For the Pasta Salad, cook pasta as directed on package. Rinse under cold water; drain well
- 3 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
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