Pesto Pasta Salad
Be the first to reviewFresh & delicious served cold, hot or room temperature!
Victoire
592
Ingredients
Utensils
Frying pan, Pot (small), Stovetop, Colander
recipe
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.
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
| Energy | 506 cal. |
| Fat | 24 g |
| Carbohydrates | 55 g |
| Protein | 16 g |
| Fiber | 5 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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Very easy