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.
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.
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.