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  • Writer's pictureJulia

Pesto Pasta Salad

This is a delicious meal that comes together quickly. It’s perfect served cold as a quick lunch, and is a great option to take with you to work. Add in your protein of choice (you can use leftovers, legumes, etc. but I’m using BeyondMeat sausage) and add in some extra greens ... you won't even notice!


Eating fresh, healthy food with a busy schedule can be done! Meal prepping ahead of time is what’s key. You can prep the pesto on the weekend and store in the fridge for a quick ready-made sauce to use during the week. Here's how to make it.

Serves 2


You’ll need:

2 servings of fusilli pasta (or other pasta of choice)


For the Pesto:

2 cups packed basil

1/4 cup walnuts

big handful of spinach for extra greens!

3 tbsp nondairy parmesan/nutritional yeast/regular parmesan

1/4 cup olive oil

salt, pepper to taste

2 cloves garlic

1.5 tbsp lemon juice


Toppings:

½ cup cherry tomatoes, chopped

Handful of chopped fresh basil

Black olives, sliced (can omit)

½ cup greens (try spinach or arugula)


Protein of choice:

I’m using 2 Beyond Meat sausages.


How-to:

1. Cook your pasta according to package directions. Drain and set aside.

2. Wash the basil, chop the cherry tomatoes, and prep the pesto ingredients.

3. In a food processor or blender, blend the basil, walnuts, parmesan cheese, salt, pepper,

garlic and lemon juice until mixed together but still chunky. Slowly add in the oil,

continuing to mix. Stop blending when there is still some texture to the pesto. Add in

more oil or add in water if you want a more liquid pesto.

4. Cook your protein of choice (or use up your leftovers!)

5. Chop the cherry tomatoes, fresh basil, and slice the black olives, and wash the spinach

or arugula.

6. Assemble the pasta salad: add in the pesto, cherry tomatoes, black olives, spinach or

arugula, and your protein of choice. Mix well and top with fresh basil. Enjoy!

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