Pesto Pasta Salad
This Mediterranean inspired Pesto Pasta Salad makes a delicious meal that can be served warm or cold! Made with pasta, fresh pesto, cherry tomato's, olives, feta and spinach, it is always a favourite. This recipe takes under 20 minutes to make and is perfect to prepare when you aren't in the mood to cook but still want a wholesome, delicious meal.
The pesto sauce is super easy to put together, just add the ingredients to a food processor and you’re all set. If you don’t have a processor you can use a mortar and pestle to grind the ingredients together. I kept it nut free, but feel free to add in walnuts.
400 grams whole wheat pasta (I used rotini)
2 cups spinach, roughly chopped
1 1/2 cup cherry tomato's, halved
1/2 cup olives, pitted, sliced
1/2 cup feta, crumbled
1 cup fresh basil leaves
1/2 cup pumpkin seeds
1/3 cup olive oil
1 clove garlic
juice of 1 lemon
Add 4 cups of water to a large pot and bring to boil. Add a pinch of salt and the pasta. Stir gently. Cook for 5-7 minutes or until the pasta is soft. Remove from heat and drain the water.
To make the pesto, add basil leaves, pumpkin seeds, olive oil, garlic, lemon juice and salt+pepper to a food processor and blend until smooth.
In a large bowl, add the pasta, pesto, cherry tomato's, feta, spinach, and olives. Toss everything together until evenly coated. Season to taste with more salt.
This salad can be kept covered in the fridge.