Cavatappi Pasta Salad With Walnut-Sage Pesto Recipe

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Cavatappi Pasta Salad With Walnut-Sage Pesto
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  1. Preheat oven to 450°.
  2. Arrange squash in a single layer on a jelly-roll pan coated with cooking spray.
  3. Lightly coat squash with cooking spray; sprinkle evenly with 1/4 teaspoon salt.
  4. Bake at 450° for 20 minutes or until squash is tender, stirring after 10 minutes. Cool squash slightly.
  5. Combine 1/4 teaspoon salt, parsley, and next 5 ingredients (through garlic) in a food processor; process until finely chopped, scraping sides.
  6. With processor on, slowly pour broth through food chute, processing until well blended.
  7. Combine the remaining 1/4 teaspoon salt, squash, pasta, and pesto in a large bowl, and toss well to coat. Add arugula, shallots, and pepper; toss to combine. Serve immediately.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 194.08 Kcal (813 kJ)
Calories from fat 96.23 Kcal
% Daily Value*
Total Fat 10.69g 16%
Sodium 468.42mg 20%
Potassium 433.96mg 9%
Total Carbs 22.76g 8%
Sugars 3.36g 13%
Dietary Fiber 3.53g 14%
Protein 4.22g 8%
Vitamin C 32.8mg 55%
Vitamin A 0.9mg 29%
Iron 2.3mg 13%
Calcium 83.2mg 8%
Amount Per 100 g
Calories 102.09 Kcal (427 kJ)
Calories from fat 50.62 Kcal
% Daily Value*
Total Fat 5.62g 16%
Sodium 246.41mg 20%
Potassium 228.28mg 9%
Total Carbs 11.97g 8%
Sugars 1.77g 13%
Dietary Fiber 1.86g 14%
Protein 2.22g 8%
Vitamin C 17.2mg 55%
Vitamin A 0.5mg 29%
Iron 1.2mg 13%
Calcium 43.8mg 8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 4.1
  • 5

Good Points

  • saturated fat free,
  • cholesterol free

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