Stress free pasta salad ready in 30 minutes! No-fuss meatless salad perfect for the main course.
Pesto Pasta Salad
- Prep Time 15 min
- Total 30 min
- Servings 6
- Ingredients 12
Ingredients
- 2 1/2 cups uncooked penne pasta (7 1/2 oz)
- 2 cups bite-size pieces fresh green beans
- 1 tablespoon pine nuts
- 1 1/2 cups firmly packed fresh basil leaves
- 1/3 cup freshly grated Parmesan cheese
- 1 tablespoon fat-free ricotta cheese
- 1 clove garlic
- 1/4 cup fat-free chicken broth with 33% less-sodium
- 4 teaspoons extra-virgin olive oil
- 4 cups washed fresh baby spinach leaves
- 1 pint (2 cups) cherry tomatoes, halved
- 1/4 cup red wine vinegar
Instructions
-
Step1Cook pasta as directed on package, omitting salt and adding green beans for last 4 minutes of cooking. Drain pasta, reserving 1/4 cup cooking water.
-
Step2Meanwhile, in blender or food processor, place nuts, basil, Parmesan cheese, ricotta cheese, garlic, broth and oil. Cover; blend on medium speed about 3 minutes, stopping occasionally to scrape sides, until smooth.
-
Step3In large bowl, mix pasta, green beans, spinach and tomatoes. Add pesto, vinegar and reserved 1/4 cup cooking water; toss to coat.
Nutrition
250
Calories
7g
Total Fat
11g
Protein
37g
Total Carbohydrate
4g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 250
- Calories from Fat
- 60
- Total Fat
- 7g
- 10%
- Saturated Fat
- 2g
- 9%
- Trans Fat
- 0g
- Cholesterol
- 0mg
- 0%
- Sodium
- 150mg
- 6%
- Potassium
- 460mg
- 13%
- Total Carbohydrate
- 37g
- 12%
- Dietary Fiber
- 4g
- 19%
- Sugars
- 4g
- Protein
- 11g
% Daily Value*:
- Vitamin A
- 60%
- 60%
- Vitamin C
- 35%
- 35%
- Calcium
- 15%
- 15%
- Iron
- 15%
- 15%
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;Carbohydrate Choice
2 1/2Tips from the Betty Crocker Kitchens
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