Go Back
Print
Notes
Smaller
Normal
Larger
Print
Pesto Pasta Salad
This Pesto Pasta Salad is so tasty and easy to make!
Course
Main Course
Prep Time
24
minutes
Total Time
24
minutes
Author
Sonja Sarr
Ingredients
1
cup
uncooked pasta of choice like corkscrew or bow tie
1/4
cup
pesto
go
here
for a
dairy-free pesto
1-2
cups
spinach
1 1/2
cups
broccoli
chopped
1
bell pepper
sliced or diced
1/2
cup
whole cherry tomatoes
1/4
medium red onion
sliced into rings
1/4
cup
pepperoni
salami, or meat of choice
optional 1/4 cup cubed cheese of choice
Instructions
Cook pasta according to package directions.
While cooking pasta, cut, slice and dice vegetables as desired.
In a large bowl toss pasta, pesto, meat and veggies until thoroughly combined. Taste and add more pesto or other ingredients as desired.
Refrigerate leftovers for up to three days.
Recipe Notes
If you are planning to eat on the salad for a few days, keep the bell pepper on the side.