Description
Pesto Pasta Salad is bursting with flavor! In only 10 minutes, pasta is tossed with your favorite veggies, and coated in a zesty pesto sauce. Perfect as a main or a side dish for any occasion.
Ingredients
- 1 pound pasta – bow tie pasta (farfalle) is a great choice
- 1 cup homemade pesto or 7 to 8 ounces of jarred pesto sauce
- 3 tablespoons lemon juice
- 1 teaspoon Kosher salt
- 1/2 teaspoon black pepper
- 2 cups fresh spinach, shredded and measured packed
- 1 1/2 cups cherry tomatoes, halved or grape tomatoes
- 1/2 cup thinly sliced red onion
- 1/3 cup pine nuts, for garnish
- Fresh grated parmesan, for garnish
Instructions
1. Bring a large pot of water to a boil.
2. Meanwhile, toast the pine nuts in a dry skillet over medium heat, watching carefully so they don’t burn. Toasting will take about 6-7 minutes. Transfer to a plate and set aside to cool.
3. When the water boils, add about 2 tablespoons of salt. Add pasta and cook according to package directions for al dente.
4. Drain the pasta when done. Cool under running water. Shake off excess water, then pour pasta into a large bowl.
5. Add lemon juice to the pesto. Add pesto to pasta and toss to combine.
6. Add salt and pepper, spinach, tomatoes, and onion. Toss again to combine.
7. Top with grated parmesan cheese and toasted pine nuts.
Notes
Leftovers may be stored in a covered container in the refrigerator for up to 5 days, though it’s best enjoyed within 3 days.
Freezing is not recommended as the texture may change.
This dish can be served cold or at room temperature, making it great for potlucks or picnics.
Try adding grilled chicken or white beans for extra protein if serving as a main course.
Nutrition
- Serving Size: 1 cup
- Calories: 304
- Sugar: 3g
- Sodium: 475mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 2mg