This Pesto Pasta Salad is incredibly delicious and is overflowing with flavor. Made quickly and with just a few ingredients, it's perfect for any occasion!
2cupspacked fresh spinach, cut into strips(or chopped)
1 ½cupshalved cherry or grape tomatoes
½cupthinly sliced red onion
grated or shaved parmesan cheese(for topping)
Instructions
Toast the pine nuts (optional first step): Over medium heat, heat a skillet and add the pine nuts. Toast them for about 6-7 minutes while stirring frequently to not let them burn. Once toasted, fragrant, and lightly brown, remove the pine nuts from the skillet and set aside.
Add water to a large pot and bring it to a boil. Once boiling, add 2 Tablespoons of kosher salt with your pasta. Follow the directions on the pasta package to cook pasta to al dente. Once it's cooked, drain and rinse under cool water.
Add cooled pasta to a large mixing bowl as well as the pesto and lemon juice. Toss them together until the pasta is evenly coated.
Now add salt, pepper, spinach, diced tomatoes and onions. Toss it all together until well mixed.
Add grated parmesan cheese and toasted pine nuts to the pasta salad. Enjoy!
Notes
Please refer to my FAQ’s and ingredient list above for other substitutions or for the answers to the most common questions.
Add protein like shredded rotisserie or grilled chicken, or grilled shrimp to complete this pasta salad.
You can swap out bowtie pasta for rotini, cavatappi, or penne.
This can be made ahead of time, see post for full instructions.
Salting the water helps season the pasta more evenly.