Sun-dried tomato pesto pasta salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A bright, herbaceous pasta salad tossed with sun-dried tomato and almond pesto, spinach, cherry tomatoes, and olives. Light enough for lunch, substantial enough for a vegetarian dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- ½ cup sun-dried tomatoes (+ 2 tbsp of the oil it comes in)
- ¼ cup blanched almonds
- 1-2 garlic cloves
- ¼ cup grated Parmesan
- ½ cup fresh basil leaves
- ½ tsp salt
- 1-2 tsp lemon juice
- 3-4 tbsp water ((to thin the pesto out) )
- 500 g (1lb) cooked short pasta
- 4 cups baby spinach
- 1 cup pitted olives
- 1 cup feta cheese (cubed)
- ½ cup sun-dried tomatoes (chopped)
- 2 cups cherry tomatoes (halved )
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 843mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 934mg
- Calcium
- 243mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 843MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.