Description
A refreshing and flavorful pasta salad featuring spinach pesto and roasted cherry tomatoes, perfect for a light meal or side dish.
Ingredients
Scale
- 8 oz pasta (your choice)
- 2 cups fresh spinach
- 1/2 cup basil leaves
- 1/4 cup pine nuts
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic
- 1/2 cup olive oil
- 1 pint cherry tomatoes
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Cook the pasta according to package instructions, then drain and set aside.
- In a food processor, combine spinach, basil, pine nuts, Parmesan cheese, garlic, and olive oil. Blend until smooth to make the pesto.
- Spread cherry tomatoes on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 15-20 minutes until they are soft and slightly caramelized.
- In a large bowl, combine the cooked pasta, spinach pesto, and roasted cherry tomatoes. Toss until well mixed.
- Serve immediately or chill in the refrigerator for later.
Notes
- Feel free to add other vegetables like bell peppers or zucchini for extra flavor.
- This salad can be made ahead of time and stored in the fridge for up to 3 days.
- For a vegan version, omit the Parmesan cheese or use a vegan alternative.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Roasting and Blending
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 10mg
Keywords: Spinach Pesto, Pasta Salad, Roasted Cherry Tomatoes, Italian Salad