From Cookie and Kate
Pesto Pasta Salad
- Time
- 25 min
- Makes
- 6
- Ingredients
- 13
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Ingredients
- 1 pound whole grain pasta (fusilli, rotini, penne or farfalle)
- 1 pint cherry tomatoes, halved or quartered
- 3 handfuls baby arugula or spinach
- Optional cheese: ½ cup or more crumbled feta cheese, little mozzarella balls or grated Parmesan
- Optional additions: ½ cup thinly sliced Kalamata olives and/or 1 can (15 ounces) chickpeas, rinsed and drained (or 1 ½ cups cooked chickpeas)
- Freshly ground black pepper
- ½ cup pepitas (hulled pumpkin seeds)*
- ½ cup packed fresh basil
- ½ cup packed fresh flat-leaf parsley or additional basil
- ¼ cup lemon juice (about 2 lemons)
- 1 clove garlic, roughly chopped
- ½ teaspoon fine salt
- ⅓ cup extra-virgin olive oil
Nutrition · per serving
1 bowl, no cheese or additions per serving
- Calories
- 343 kcal
- Fat
- 15.3 g
- Fiber
- 7 g
- Sugar
- 3.6 g
- Sodium
- 156.1 mg
- Protein
- 11 g
- Trans fat
- 0 g
- Cholesterol
- 0 mg
- Carbohydrate
- 46.2 g
- Saturated fat
- 2.3 g
As published by Cookie and Kate.
The method
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