Go Back
White plate filled with pasta salad - including brown rice pasta, pesto, spinach, tomatoes and black olives - with a fork on the top right.

Pesto Pasta Salad

Becca Harris, RD, MHSc
Naturally gluten-free & vegetarian.
This pesto pasta salad is a great vegetarian alternative and only takes 5 minutes to make. It is the perfect dish for your next BBQ or picnic as it can be served either warm or cold.
Prep Time 5 mins
Total Time 5 mins
Course Main Course, Salad, Side Dish
Cuisine Mediterranean
Servings 2
Calories 590 kcal


  • 2 cups brown rice pasta, cooked any shape!
  • ¼ cup basil pesto
  • 2 cups fresh spinach
  • ½ cup cherry tomatoes, halved
  • 2-3 tbsp kalamata olives, sliced
  • 2 tbsp feta cheese optional


  • Mix freshly cooked pasta (must still be warm), pesto and spinach. Allow ingredients to sit while covered for 2 minutes while spinach wilts.
  • Add tomatoes, olives and feta cheese. Mix until well combined.
  • Enjoy!


Leftovers keep well in the refrigerator for 2-3 days. Brown rice pasta will sometimes dry out as it absorbs some of the moisture. Reheat your leftovers in the microwave with a teaspoon or two of pesto or olive oil - even if just for a few seconds.
Keyword easy recipe, gluten-free, healthy bowl, plant-based, quick, vegetarian