It really doesn’t get much easier than this weeknight pasta salad. I prefer to use store-bought pesto in the fall and winter, and then make my own fresh pesto in the summer when my basil plants are taking over!
Julie got her start as a food writer in 2009 while she was earning a degree in food science and engineering. She spent several years as a food writer and recipe developer before transitioning to working exclusively for Wholefully in 2016. She loves reading, crafting, color, red pandas, and a good jumpsuit or romper. Julie lives in the Twin Cities with her family.