Spinach- Basil Pesto Pasta Salad

4.3 of 5 (3)
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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 158.5
  • Total Fat: 2.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 232.3 mg
  • Total Carbs: 28.9 g
  • Dietary Fiber: 3.2 g
  • Protein: 6.4 g

View full nutritional breakdown of Spinach- Basil Pesto Pasta Salad calories by ingredient
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Number of Servings: 12


    1 cup fresh basil leaves
    2 cups fresh baby spinach
    1 can artichoke hearts with liquid
    3 cloves garlic, peeled
    1/3 cup balsamic vinegar
    salt and pepper to taste
    12 oz vegetable based pasta
    1 package frozen peas
    4 roma tomatoes, chopped
    1 cucumber, peeled and chopped
    2 scallions, chopped
    1/4 cup chopped walnuts, toasted


Combine basil, spinach, 3 artichoke hearts, garlic, balsamic vinegar, salt and pepper in a food processor and process until smooth.

Boil pasta according to directions. Boil or steam peas until thawed and tender.

Combine pasta, peas, chopped tomatoes, chopped cucumber, chopped scallions, remaining artichoke hearts and prepared pesto. Toss with walnuts just before serving. Serve room temperature or chilled.

Serves 8 - 12

Number of Servings: 12

Recipe submitted by SparkPeople user JOLLIEBELL.

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Member Ratings For This Recipe

  • 1 of 1 people found this review helpful
    I agree- a PERFECT blend of ingredients! A lovely light summer salad! - 7/14/08

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  • 1/3 C. was too much Balsamic Vinegar, tasted too vinegar so I added a small amount of parmesan cheese & more Spinach to the pesto mix and that helped. I also left out the Walnuts since family doesn't like them. Used whole wheat pasta. Everyone Liked it. - 6/16/13

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  • kool, I will be using this in the spring - 1/8/09

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  • This sounds awesome, gonna try it this week - 7/4/08

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  • These flavors belong together. It's like a brilliant orchestral arrangement for your taste buds. - 7/26/07

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