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Pesto Pasta Salad

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Fresh & delicious served cold, hot or room temperature!

Victoire
Victoire
638

5 minutes

Prep time

9 minutes

Cook time

506 cal.

Per serving

Ingredients

Pasta (farfalle or bow-tie)

2.5 oz

Pasta (farfalle or bow-tie)

Zucchini

1/4

Zucchini

Almonds (sliced)

optional

1 tbsp

Almonds (sliced)

Arugula

1 handful

Arugula

Goat cheese

1 tbsp

Goat cheese

Pesto

1 tbsp

Pesto

Utensils

Frying pan, Pot (small), Stovetop, Colander

recipe

Pasta (farfalle or bow-tie)
Zucchini
Pesto
Goat cheese
Arugula

Step 1

Cook the pasta according to the package instructions. Rinse with cold water to stop the cooking & drain. Pour the pasta into a bowl. Add the pesto, thinly sliced (or shaved) raw zucchini, goat cheese & arugula.

Almonds (sliced)

Step 2

Toast the almonds in a pan over medium heat, stirring until golden brown. Add them to the pasta along with a drizzle of olive oil. Season with salt & pepper. Enjoy hot or cold!

Nutrition facts

Average estimated amount for one serving

Energy506 cal.
Fat24 g
Carbohydrates55 g
Protein16 g
Fiber5 g

On average, one serving of the recipe "Pesto Pasta Salad" contains 506 Energy, 24 g of Fat, 55 g of Carbohydrates, 16 g of Protein, 5 g of Fiber.

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