Pesto Pasta Salad

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

Becca Harris, BA, BASc, MHSc(c)

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.

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Prep Time 5 mins

Total Time 5 mins

Course Main Course, Salad, Side Dish

Cuisine Mediterranean

Servings 2

Calories 590 kcal

Ingredients

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

Instructions

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!

Notes

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