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Pasta and spinach in white bowl.

Pesto Pasta Salad

Delicious pasta salad recipe with pesto, bow tie pasta, spinach and lemon. Perfect to pack into a jar for a picnic! Great meal prep idea for light dinner or lunch!

Course Salad
Cuisine American
Keyword pesto pasta salad, vegetarian pasta salad
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2 people
Calories 511 kcal
Author Anna

Ingredients

  • 1.5 cup bow tie pasta cooked according to manufacturer instructions
  • 1 can cannellini beans drained and rinsed
  • 1.5 cup fresh spinach
  • 1/2 cup pesto homemade or store-bought
  • 1 lemon zest
  • 1/2 cup Parmesan cheese optional

Instructions

  1. Cook pasta according to instructions on box. Drain and cool to room temperature. (See notes for refrigerating at this step).
  2. Add beans, lemon zest and pesto and stir in until incorporated. Add spinach and gently toss together.
  3. Serve immediately or divide into containers.
  4. Keep for up to 3 days.

Recipe Notes

If making the pasta a day ahead, cool to room temperature. Add 1 Tablespoon olive oil and 2 teaspoons lemon juice and stir in. Cover and refrigerate until ready to use.

Nutrition Facts
Pesto Pasta Salad
Amount Per Serving
Calories 511 Calories from Fat 270
% Daily Value*
Fat 30g46%
Saturated Fat 8g50%
Cholesterol 21mg7%
Sodium 1001mg44%
Potassium 248mg7%
Carbohydrates 40g13%
Fiber 3g13%
Sugar 3g3%
Protein 18g36%
Vitamin A 3555IU71%
Vitamin C 10.2mg12%
Calcium 428mg43%
Iron 1.8mg10%
* Percent Daily Values are based on a 2000 calorie diet.