Pesto Pasta Salad

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Fresh & delicious served cold, hot or room temperature!

Victoire
Victoire
922
Very easy

5 minutes

Prep time

9 minutes

Cook time

506 cal.

Per serving

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!

😋 Gourmet tipMarcy

Try making pesto from scratch! Search "Homemade Basil Pesto" in the app to learn how!

- Marcy, Food Editor

Personal notes

Add your own flavor!


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Nutrition facts

Average estimated amount for one serving

Energy506 cal.
Fat24 g
Carbohydrates55 g
Protein16 g
Fiber5 g

Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.

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