Everything But the Kitchen Sink Pasta Salad.
Recipe by Half Baked Harvest · ★ 4.44 (57) · indexed by SeasonSort
20 min
Total time
8
Servings
~$1.95
Per serving · Midwest
4
In-season items
Full method & photos on Half Baked Harvest
SeasonSort shows the facts — ingredients, nutrition, and cost. The recipe steps live on the source blog.
Ingredients
Cooking for
Adults 8
Kids 0
- 1 pound short cut pasta
- 3/4 cup [chunky basil pesto | https://www.halfbakedharvest.com/20-minute-brown-butter-chunky-basil-pesto-pasta/] or store bought pesto
- 2 tablespoons sun-dried tomato pesto OR 1/2 cup oil packed sun-dried tomatoes
- juice of 1 lemon in season · cheap now
- 1/2 cup kalamata and or green olives
- 2 red bell peppers in season · cheap now
- 2 ears [grilled corn | https://www.halfbakedharvest.com/exactly-how-i-grill-my-corn-chipotle-lime-and-cotija-cheese-butter/]
- 1 cup ripe peach or nectarine ) in season · cheap now
- 1 cup heirloom or regular cherry tomatoes in season · cheap now
- 8-12 ounces cheddar cheese
- 6-8 ounces mozzarella
- olive oil
- 1/2 cup toasted sunflower seeds
- 1 cup fresh sprouts
- smoked salt
Nutrition · per serving
527
Calories
24 g
Protein
58 g
Carbs
33 g
Fat
Nutrition as published by Half Baked Harvest. Cost is an estimate from this week’s regional produce & meat prices plus typical pantry costs. Indexed as factual data — the full method and photos live on Half Baked Harvest.
Balance your plate
✓ Protein✓ Veggie✓ Carb
Nicely balanced — protein, veggie, and carb all covered.
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