Busy day? Need to whip up something quick for dinner? This three-step spinach pesto pasta salad is the answer to all your troubles! Spinach, pine nuts, marinated sun-dried tomatoes and cheese vegan Parmesan are blended up into the perfect pesto for tossing with your favorite pasta — so even if you're gluten-free or grain-free, this pasta can rescue dinner.

3-Step Spinach Pesto Pasta Salad [Vegan, Gluten-Free]

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Calories

1012

Serves

3-4

Cooking Time

30

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Ingredients

For the Salad:

  • 2 cups cooked pasta of choice (gluten-free, grain-free, etc...)
  • 1/2 cup chopped sun-dried tomatoes (marinated)
  • 1 cup quartered marinated artichokes
  • 1/2 cup Italian olives
  • 1/2 cup vegan Parmesan
  • 1/2 cup roasted pine nuts
  • 2 cups arugula

For the Pesto:

  • 1 cup spinach
  • 1 bunch basil
  • 1 teaspoon sea salt
  • 1 teaspoon red pepper
  • 1/3 cup olive oil
  • 1/2 cup pine nuts
  • 1/2 cup vegan Parmesan
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Preparation

  1. Roast the pine nuts in the oven on 300°F for 5-7 minutes.
  2. Combine all the ingredients in a food processor and blend until smooth.
  3. Chop ingredients as desired, toss together and top with the spinach pesto. Place in fridge until time to serve.
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Nutritional Information

Total Calories: 3037 | Total Carbs: 149 g | Total Fat: 224 g | Total Protein: 78 g | Total Sodium: 5000 g | Total Sugar: 25 g Per Serving: Calories: 1012 | Carbs: 50 g | Fat: 81 g | Protein: 26 g | Sodium: 1667 mg | Sugar: 8 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.