Pesto Pasta Salad

Fresh & delicious served cold, hot or room temperature!

Victoire
Victoire
5 minutesPrep time
9 minutesCook time
506 cal.Per serving

Utensils

Frying pan, Pot (small), Stovetop, Colander

recipe

Pasta (farfalle or bow-tie)
Zucchini
Pesto
Fresh 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.
Fat24g
Carbohydrates55g
Protein16g
Fiber5g

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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Pesto Pasta Salad
Very easy