Go Back
–+ servings
pesto pasta salad

Pesto Pasta Salad

Lexi Finke
The perfect summer pasta salad made with homemade fresh pesto sauce. Serve this warm or cold, it's delicious either way!
No ratings yet
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Main Course, Salad, Side Dish
Cuisine American
Servings 6 servings

Ingredients
  

Pesto Sauce:

  • 1/4 cup olive oil high quality
  • 1/2 cup pine nuts cashews work as well
  • 1/2 lemon juiced
  • 3 cloves minced garlic
  • 1½ cups fresh basil leaves
  • 1 cup spinach leaves a large handful
  • 2 tbsp nutritional yeast or parmesan
  • 1/4 tsp salt more to taste if necessary
  • 1/8 tsp pepper
  • 1 tbsp water optional, for thinner consistency

Other Ingredients:

  • 1 package chickpea or red lentil pasta or pasta of your choice
  • 3 mini cucumbers sliced
  • 1/2 cup cherry tomatoes halved
  • 1/2 small red onion diced
  • 3 mini sweet peppers chopped
  • 100 grams crumbled feta optional

Instructions
 

  • Start by adding all ingredients for the pesto to a food processor. Pulse until fully blended. If it is too thick for your liking, add a tablespoon or so water.
  • Cook pasta to package instructions and chop all vegetables. Add the pesto sauce and vegetables to pasta in a large bowl or pot. Mix well until everything is coated.
  • Chill in the refrigerator for 20 minutes or longer if you prefer to serve cold. If serving warm, add the pesto to pasta in a pot and lightly warm on the stove before adding the vegetables.
Keyword healthy pesto recipe, pesto, pesto pasta salad, pesto pasta salad recie, pesto recipe
Tried this recipe?Let us know how it was!