Pesto Pasta Salad
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.
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
- Bring a large pot of water to a boil.
- Meanwhile, toast the pine nuts in a dry skillet over medium heat, watching carefully, so they don’t burn. Toasting the pine nuts will take about 6-7 minutes. Transfer the pine nuts to a plate. Set aside to cool.
- When the water boils, add about 2 tablespoons of salt. Add pasta and cook according to package directions for al dente pasta.
- Drain the pasta when done. Cool under running water. Shake off excess water, then pour pasta into a large bowl.
- Add lemon juice to the pesto. Add pesto to pasta, and toss to combine
- Add salt and pepper, spinach, tomatoes, and onion. Toss again.
- Top with grated parmesan cheese and toasted pine nuts.
Notes
Storage: Leftovers may be stored safely in a covered container in the refrigerator for up to 5 days. It tastes best if eaten within about three days. Freezing is not recommended.
Nutrition
Calories: 304kcal | Carbohydrates: 39g | Protein: 8g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Cholesterol: 2mg | Sodium: 475mg | Potassium: 228mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1174IU | Vitamin C: 9mg | Calcium: 61mg | Iron: 1mg
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