Description
- This pesto pasta salad is fresh, vibrant, and perfect for meal prep, picnics, or healthy lunches.
Ingredients
Scale
- 1 pound whole grain pasta
- 1 pint cherry tomatoes, halved
- 3 handfuls baby arugula or spinach
- ½ cup pepitas
- ½ cup fresh basil leaves
- ½ cup parsley
- ¼ cup lemon juice
- 1 garlic clove
- ½ teaspoon salt
- ⅓ cup extra virgin olive oil Optional: feta, mozzarella pearls, chickpeas, olives
Instructions
- Bring salted water to a boil and cook pasta until al dente.
- Reserve ½ cup pasta water, then drain and rinse pasta under cool water.
- Toast pepitas in skillet for 4–5 minutes until fragrant.
- Blend basil, parsley, lemon juice, garlic, salt, and half the pepitas.
- Slowly drizzle in olive oil while blending until smooth.
- Toss cooled pasta with pesto until evenly coated.
- Add tomatoes, greens, and optional ingredients.
- Season with pepper and chill before serving.
Notes
- Store in airtight container up to 4 days.
- Add olive oil or lemon juice before serving if needed.
- Add greens just before serving for best texture.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 4g
- Sodium: 280mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 0mg