Hey there, food lovers! If you’re looking for a super simple, healthy, and delicious lunch idea, this Pesto Pine Nut Pasta Salad is exactly what you need. It’s light yet satisfying, packed with flavor, and full of protein – without any meat! It’s perfect for those warmer days when you need something quick and easy to throw together. Plus, it’s under 500 calories, making it a great choice for anyone looking to keep things light but tasty. Let me take you through this easy recipe!
Method
Cook the Pasta
Start by boiling a large pot of salted water. Once the water begins to boil, add the farfalle pasta and cook it according to the package instructions, which should be about 10 minutes for al dente pasta. Stir occasionally to ensure the pasta doesn’t stick together. Once the pasta is cooked, drain it well and set it aside to cool for a few minutes. You want it to cool slightly so that it doesn’t wilt the other ingredients when mixed.
Wilt the Spinach
While the pasta is cooking, prepare the spinach. Place the spinach in a sieve over a bowl or sink. Pour boiling water over the spinach, making sure all the leaves are wilted. This should only take about one or two minutes, and the spinach will soften and shrink in size. Once wilted, set it aside to cool slightly.
Toast the Pine Nuts
Take a frying pan and heat it over medium heat. Once hot, add the pine nuts. Stir them around frequently to ensure they toast evenly. In about 2-3 minutes, they should turn golden brown and release a delicious, nutty aroma. Toasting the pine nuts adds an extra layer of flavor and crunch to the salad, so don’t skip this step. Once toasted, remove them from the heat and set them aside to cool.
Mix the Salad
Now that the pasta, spinach, and pine nuts are ready, it’s time to mix everything together. In a large mixing bowl, combine the cooled pasta, wilted spinach, and toasted pine nuts. Add the chopped cherry tomatoes and finely chopped red onion. For the creamy dressing, add the Greek-style yogurt, light cream cheese (or crème fraîche), and the reduced-fat pesto. Sprinkle in the garlic Italian seasoning, and then season with a good pinch of salt and pepper. Stir everything together gently but thoroughly to ensure that all the ingredients are coated with the creamy pesto dressing.
Serve
Once everything is well-mixed, your Pesto Pine Nut Pasta Salad is ready to serve! You can serve it immediately while it’s fresh, or let it chill in the fridge for a bit for a colder option. It’s great served at room temperature, but if you want to add more protein to the dish, you can pair it with cooked chicken breast on the side for an extra protein boost.
Necessary Tools
- Large saucepan (for boiling the pasta)
- Sieve (for wilting the spinach)
- Frying pan (for toasting the pine nuts)
- Mixing bowl
- Knife and chopping board
Pesto Pine Nut Pasta Salad A Simple and Flavorful Lunch!
Cuisine: Italian, AmericanDifficulty: Easy4
servings10
minutes10
minutes20
minutesIngredients
360g (dry weight) farfalle pasta
100g 0% fat Greek-style yogurt
50g lightest cream cheese (you can swap this with crème fraîche)
70g reduced-fat pesto
12 cherry tomatoes, cut into quarters
1 red onion, finely chopped
50g spinach, wilted using boiling water in a sieve
50g pine nuts (toast them for extra flavor – just dry fry for a few minutes until golden!)
Lots of salt and pepper
1 tsp garlic Italian seasoning
Directions
- Cook the pasta Start by boiling a large pot of salted water. Once it’s bubbling away, add the farfalle pasta and cook according to the package instructions (about 10 minutes).
- Wilt the spinach While the pasta is cooking, take a sieve and place the spinach inside. Pour boiling water over the spinach to wilt it. This will only take a minute or two.
- Toast the pine nuts Heat a frying pan over medium heat and toss in the pine nuts. Stir them around for 2-3 minutes until they’re golden brown. This step is optional, but it adds a nice crunch and flavor to the salad!
- Mix the salad Once the pasta is done, drain it and let it cool for a few minutes. In a large mixing bowl, combine the pasta, wilted spinach, chopped tomatoes, red onion, Greek yogurt, cream cheese, pesto, garlic seasoning, and a good pinch of salt and pepper. Stir everything together until it’s well combined.
- Serve Serve the salad cold or at room temperature. If you want to add a bit of protein, pair it with some cooked chicken breast on the side!
Notes
- Don’t overcook the pasta The key to a good pasta salad is al dente pasta, so make sure you don’t cook it too long.
- Watch the pine nuts These can burn very quickly! Keep an eye on them while toasting and stir constantly for the best golden color.
- Cool the pasta Make sure to let the pasta cool a bit before mixing it with the other ingredients so the salad doesn’t get too mushy.
Serving Suggestions
This Pesto Pine Nut Pasta Salad is perfect as a light lunch or a side dish for a bigger meal. You can pair it with grilled chicken, fish, or even some roasted veggies to add more flavor and nutrition. It’s also great for picnics, BBQs, or meal prep for the week!
Fun Fact
Did you know that pine nuts are not only delicious but also packed with healthy fats and antioxidants? They’ve been used in cooking for thousands of years, dating all the way back to ancient Rome!
Conclusion
This Pesto Pine Nut Pasta Salad is a quick, healthy, and super satisfying meal that’s perfect for any occasion. With its balance of flavors from the creamy pesto, crunchy pine nuts, and fresh veggies, it’s a meal everyone will love. Plus, it’s a great option for those looking to enjoy a meat-free, protein-packed lunch. Give it a try and let me know what you think – it might just become your new go-to dish for the summer!
