Welcome to your new favourite summer dish – 3 Cheese Spinach Pesto Pasta Salad with Sun-Dried Tomatoes. This recipe combines the vibrant flavours of fresh spinach and basil with the creamy richness of Parmesan cheese and the nutty crunch of cashews and walnuts.
Enhanced with juicy sun-dried tomatoes, Feta and mini mozzarella balls, this salad is not only a feast for the taste buds but also a visual delight. Perfect for a quick, healthy meal on a warm day or a standout addition to any potluck, this pasta salad is easy to prepare and packed with nutritious ingredients. Whether you’re a seasoned cook or a kitchen novice, this recipe will become a go-to in your culinary repertoire. Let’s dive into this delicious and refreshing dish that epitomizes the essence of summer!
A Summer Pasta Salad Perfect for sharing
Why 3 Cheese Spinach Pesto Pasta Salad with Sun-Dried Tomatoes
Spinach pesto pasta salad stands out for its fresh, vibrant flavours and health benefits. By using a homemade spinach pesto, you’re not only adding a burst of green goodness but also enriching the dish with essential vitamins and minerals. The combination of spinach, basil, and three types of cheese – Parmesan, feta, and mozzarella – provides a rich, creamy texture while offering a variety of flavours that balance sweetness, tanginess, and umami. The addition of sun-dried tomatoes adds a concentrated burst of flavour, making each bite a delightful experience. This salad is a versatile choice that caters to various dietary preferences, making it a must-try for any pasta lover.
Summer Pasta Salad
Summer calls for light, refreshing meals, and this 3 Cheese Spinach Pesto Pasta Salad is the perfect choice for your next picnic or family outing. As I am not a fan buying out, I often make this easy pasta salad for our family days out to the beach, where it’s easy-to-transport nature and delicious taste make it a hit with everyone. The ingredients complement each other perfectly and it also keeps well for the longer car journeys. This healthy pasta salad not only adds a touch of gourmet flair to our picnics but also ensures we have a nutritious and hearty meal to enjoy while soaking up the sun.
Alongside this healthy pasta salad I bring along freshly prepped vegetables and fruit with homemade strawberry lemonade. It truly is a treat!
Spinach Pesto vs Basil Pesto
Pesto is a traditional sauce from Genoa, in Italy’s northern region. Dating back to the 16th century, it is traditionally made with crushed garlic, basil, and pine nuts, blended with Parmesan cheese and olive oil.
Spinach pesto offers several advantages over traditional basil pesto, making it a compelling alternative, here’s a few things to keep in mind:
- Nutritional Boost: Spinach is rich in vitamins A, C, and K, as well as iron and folate. By incorporating spinach into your pesto, you enhance its nutritional profile, providing additional health benefits that basil alone doesn’t offer.
- Milder Flavour: Spinach has a milder, less intense flavour compared to basil. This makes spinach pesto a great option if you prefer a subtler taste that complements rather than overpowers other ingredients in your dish.
- Creamier Texture: The addition of spinach can give the pesto a smoother, creamier texture. This is particularly beneficial if you’re looking for a pesto that blends seamlessly into dishes or has a more luscious consistency.
- Color Variation: Spinach pesto has a vibrant green color that can be visually appealing and provide a different aesthetic compared to the more traditional, darker basil pesto. This can be particularly attractive in dishes where presentation matters.
- Cost and Availability: Spinach is often more affordable and readily available than fresh basil, especially out of season. This makes spinach pesto a more economical choice, while still delivering a delicious and nutritious alternative.
- Culinary Versatility: Spinach pesto can be used in a wider variety of dishes due to its milder flavour. It pairs well with a range of ingredients, from pasta to sandwiches, making it a versatile pantry staple.
A Healthy Pasta Salad Served Hot or Cold!
Ingredients:
- For the Pasta:
- 500g pasta
- For the Pesto:
- 150g fresh spinach
- 20g fresh basil leaves
- 4 cloves of garlic
- 100g Parmesan cheese
- 75g cashew nuts
- 75g walnuts
- Juice of one large lemon
- 150ml extra-virgin olive oil
- Additional Ingredients:
- 300g mini mozzarella balls
- 200g Feta Cheese
- 160g sun-dried tomatoes
Step by Step for this Easy Pesto Pasta
- Cook the Pasta:
- Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Reserve one cup of the pasta water before draining.
- Prepare the Pesto:
- While the pasta is cooking, prepare the pesto.
- In a food processor, combine the spinach, Parmesan cheese, cashew nuts, walnuts, fresh basil leaves, and garlic cloves. Pulse until the ingredients are finely chopped.
- Add the lemon juice and slowly pour in the extra-virgin olive oil while the processor is running until the mixture becomes smooth. If the pesto is too thick, you can add a little bit of the reserved pasta water to reach the desired consistency.
- Season with pepper to taste but no salt as the crumbled feta at the end will add a salt to the final dish.
- Combine and Serve:
- In a large bowl, toss the cooked and drained pasta with the spinach pesto. If the mixture seems dry, add a bit more of the reserved pasta water until the pasta is well coated and the sauce has a creamy consistency.
- Add the drained and roughly chopped sun-dried tomatoes, drained mini mozzarella balls and crumbled feta.
- Give the salad a good mix, serve immediately, garnished with extra Parmesan cheese and fresh basil leaves if desired.
Frequently Asked Questions
1. Can I use other types of cheese in this Healthy Pasta Salad?
Yes, you can substitute or add other cheeses such as goat cheese or Gruyère if you prefer. Just keep in mind that this will alter the flavour profile of the salad.
2. How long will this Spinach Pesto Pasta Salad last in the refrigerator?
The pasta salad can be stored in an airtight container in the refrigerator for up to 3-4 days. If you’re using fresh ingredients like mozzarella, it’s best to consume it within a few days for optimal freshness.
3. What can I substitute for sun-dried tomatoes?
If you don’t have sun-dried tomatoes, you can use roasted red peppers, cherry tomatoes, or even olives for a different flavour. Adjust the amount to taste.
4. What type of pasta works best for this recipe?
Any pasta shape works well, but short shapes like penne, rotini, or farfalle are particularly good as they hold the pesto and other ingredients well.
5. How can I make this Summer Pasta Salad vegan?
To make a vegan version of this spinach pesto pasta salad, omit the cheeses and substitute with nutritional yeast or vegan cheese alternatives. You can also use a vegan-friendly pesto.
If you do make this summer pasta salad, please take a moment to leave a review, comment or or any questions you may have.
Also tag me on Pinterest or Instagram so I can see your work of art! Not only is it my favourite thing to scroll through and see what you are all making. But it also brings me so much happiness to see my hard work is beneficial to you all 🙂
This is the best place to reach me, and I’d love to hear from you.
Love, Nelly 🙂
Other Vegetarian Recipes You May Like:
- Roasted Eggplant Corn Avocado Pesto Pasta Salad
- Roasted Vegetable Chickpea Couscous Salad With Sultanas
- Borani Esfenaj – Persian Spinach Yogurt Dip
- Simple Dal Tadka with Extra Garlic and Chilli
- Adasi – Persian Lentil Soup
- Persian Dill and Fava Bean Stew
3 Cheese Spinach Pesto Pasta Salad with Sun-Dried Tomatoes
Ingredients
Instructions
-
Cook the pasta according to the package instructions until al dente. Reserve one cup of the pasta water before draining.
-
In a food processor, combine the spinach, Parmesan cheese, cashew nuts, walnuts, fresh basil leaves, and garlic cloves. Pulse until the ingredients are finely chopped.
-
Add the lemon juice and slowly pour in the extra-virgin olive oil while the processor is running until the mixture becomes smooth. If the pesto is too thick, you can add a little bit of the reserved pasta water to reach the desired consistency.
-
Season with pepper to taste but no salt as the crumbled feta at the end will add a salt to the final dish.
-
In a large bowl, toss the cooked and drained pasta with the spinach pesto. If the mixture seems dry, add a bit more of the reserved pasta water until the pasta is well coated and the sauce has a creamy consistency.
-
Add the drained and roughly chopped sun-dried tomatoes, drained mini mozzarella balls and crumbled feta.
-
Give the salad a good mix, serve immediately, garnished with extra Parmesan cheese and fresh basil leaves if desired.
