Spinach and Pasta Salad with Pesto

By • March 12, 2010 • 5 Comments


50 Save

Author Notes: My early attempts at making pesto using basil were disappointing. Though it tasted good, it always turned a mucky brown color. Enter spinach. It has a vibrant color and fresh flavor that pairs well with the walnuts in the pesto itself. You also get a range of colors and textures from the tomatoes, pine nuts, cheese and greens. This pasta salad is a snap to put together and is great for potlucks, as it is served at room temperature. The mixing of fresh greens with the pasta salad was inspired by trips to Gayle’s Bakery near Santa Cruz, where they mix pasta into their caesar salad. monkeymom

Serves 4-6

  • 1/2 pound pasta (penne, gemelli, corkscrew, or shells)
  • 12 ounces bag of baby spinach
  • 1/3 cup extra virgin olive oil
  • 1/3 cup walnuts
  • 1-2 tablespoon salt
  • 1 cup freshly grated parmigiano reggiano cheese (or more, to suit your taste)
  • 3 cloves of garlic
  • 1 pint cherry tomatoes
  • 1 handful of toasted pine nuts
  • 1 lemon
  • salt and pepper
  1. Bring large pot of water to boil. Add pasta and cook for recommended time.
  2. While the pasta is cooking, add 2/3 of the spinach into a food processor. Add olive oil, walnuts, garlic and salt. Process until you get desired texture – I prefer some slight chunks but you can also process it very smooth.
  3. When pasta is done cooking, drain and rinse or shock pasta in cold water to stop the cooking process and cool the pasta. Put pasta into a large salad bowl.
  4. Add 2/3 of spinach pesto mixture to pasta and stir to coat. Sprinkle in ¾ of the cheese while mixing to distribute. Check seasoning and add salt or more cheese if necessary. If taking this to a potluck, here is a good stopping point. You can dress the salad and toss all the ingredients together right before serving to make sure the spinach doesn’t wilt.
  5. Add rest of spinach to bowl and most of tomatoes. Squeeze a little lemon juice onto leaves and add the rest of the pesto and a sprinkling of salt. Toss leaves to coat.
  6. Bring pasta up from bottom and toss with greens. Add remaining tomatoes, pine nuts and cheese before serving.

Tags: potluck, Salads, Summer, travels well, Vegetarian

Comments (5) Questions (0)

Default-small
Default-small
Chocolate_peppermint_truffle_cookies_032

about 4 years ago TheWimpyVegetarian

This looks and sounds delicious!! And I LOVE Gayle's Bakery! I worked on a project for a year on a college campus near there and got to eat there many days. Even today if I'm anywhere near there, I'll detour it over to Gayle's to get a bunch of stuff to take home to feast on. I'll definitely be making this in the near future.

Stringio

about 4 years ago testkitchenette

This is a great travelling recipe!

Monkeys

about 4 years ago monkeymom

Hi testkitchenette...it's my go to recipe for crowds as it is quick to make too.

Mrs._larkin_370

about 4 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

This sounds great and looks beautiful! I love gemelli. Very nice picture. Thanks for recipe!

Monkeys

about 4 years ago monkeymom

Thanks mrslarkin! We had it for dinner tonight with some sauteed shrimp. My husband was happy it was meatloaf and spinach week!