Pesto Pasta Salad
Creamy, garlicky pesto coats bountiful pasta and fresh tomatoes, basil, and spinach for a colorful, fresh Pesto Pasta Salad that’s filling and packed with healthy ingredients! One of my favorite lunch recipes!
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Servings: 22 -30 (1/2 -cup) servings (about 13 cups)
Equipment
Ingredients
Pasta
- 16 oz 1lb pasta (rotini, fusilli, penne, farfalle, etc.) – I used rotini
- 2 cups cherry tomatoes halved or quartered
- 2 cups spinach
- 1 cup fresh basil more in Pesto ingredients
- Salt and pepper to taste
Pesto
- 1 clove garlic minced
- 2 cups fresh basil leaves packed and divided
- ½ cup pine nuts
- 1/3 cup freshly-grated parmesan
- ¼ cup lemon juice
- ½ teaspoon salt or to taste
- 6 tablespoons extra virgin olive oil
Optional Add-Ins
- 1/3 cup freshly grated parmesan feta cheese or mozzarella
- ½ cup favorite add-ins: pine nuts sliced kalamata olives, etc.
Instructions
Be sure to check out the step-by-step photo tutorial in the post above! :)
- Make the Pasta: Prepare pasta according to package directions. Reserve ¼ cup pasta water. Drain and rinse in cool water to cool down pasta and prevent sticking.
- Tip: Make sure pasta is completely cooled before adding in tomatoes, spinach, basil to avoid cooking the veggies.
- Transfer completely cooled pasta to a large serving bowl. Gently fold in tomatoes, spinach, basil, and salt & pepper to taste. Set aside.
- Prepare the Pesto: In a food processor, add garlic, half the basil, pine nuts, and parmesan. Blend until roughly chopped.
- Add the remaining basil, lemon juice, and salt. Blend until you get a chunky sauce-like consistency. Scrape down the sides of the food processor bin as needed.
- With the food processor running on low, slowly add olive oil until emulsified.
- Make the Pesto Pasta Salad: Pour the pesto sauce over the pasta, scraping the food processor clean.
- Add reserved pasta water as needed to thin out pesto.
- Add any Optional Toppings, like freshly-grated parmesan and pine nuts.
- Gently toss the salad to combine. If needed, add any additional salt, pepper, and lemon juice to taste. Enjoy!
Notes
Storing Instructions: This pesto pasta salad keeps well for days. Store pasta salad in an airtight container for 3-4 days in the refrigerator.
Freezing Instructions: Store pesto pasta salad in a freezer-friendly container for 1-3 months. For the best taste and texture, add cherry tomatoes after thawing.