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: 304kcalCarbohydrates: 39gProtein: 8gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gCholesterol: 2mgSodium: 475mgPotassium: 228mgFiber: 2gSugar: 3gVitamin A: 1174IUVitamin C: 9mgCalcium: 61mgIron: 1mg
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.