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Holiday Pesto Pasta Salad

A quick and delicious pasta salad featuring vibrant greens and cherry tomatoes, perfect for holiday gatherings.
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: Italian, Mediterranean
Calories: 350
Ingredients Method Notes

Ingredients
  

Pasta and Sauce
  • 12 ounces fusilli pasta (or your favorite pasta)
  • 1 cup pesto (store-bought or homemade)
Fresh Ingredients
  • 1 cup halved cherry tomatoes
  • 1 cup fresh spinach, chopped
  • 1/2 cup feta cheese, crumbled
  • 1/4 cup pine nuts (or walnuts, if you’re feeling adventurous)
Seasoning and Optional Ingredients
  • to taste salt
  • to taste pepper
  • 2 tablespoons olive oil (optional) for extra richness

Method
 

Cooking the Pasta
  1. Start by boiling a large pot of water. Add a pinch of salt and toss in the fusilli. Cook according to package instructions until al dente. Drain and rinse under cold water.
Mixing
  1. In a large mixing bowl, combine your cooled pasta with the pesto and mix well.
Adding Fresh Ingredients
  1. Toss in the cherry tomatoes, spinach, feta, and pine nuts. Gently mix until well combined.
Seasoning
  1. Taste the salad and sprinkle with salt and pepper as needed. Drizzle in olive oil for creaminess if desired.
Chill and Serve
  1. Let the pasta salad chill in the fridge for about 30 minutes before serving to let the flavors meld.

Notes

This dish tastes better the next day, making it perfect for leftovers. Experiment with different types of pesto for varied flavors.