Go Back
–+ servings
cooked pasta on platter mixed with fresh tomatoes, broccoli, and chopped kale with other ingredients around it.
Print Recipe
5 from 8 votes

Feta Pesto Pasta Salad

This Feta Pesto Pasta Salad is hearty, green, and super tasty. Made with fresh veggies including broccoli, tomatoes, and kale, it packs a healthy punch. (And crunch!)
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Appetizer, Salad, Side Dish
Cuisine: American
Servings: 4
Calories: 145kcal
Author: Courtney Paige

Equipment

  • sauce pan
  • Skillet with a lid
  • strainer
  • Cutting Board
  • Knife
  • Serving bowl
  • Mixing spoon
  • Measuring Cups
  • Whisk

Ingredients

  • 8 oz pasta
  • ½ cup steamed broccoli chopped
  • ½ cup tomatoes diced
  • 1 cup kale chopped
  • ½ avocado diced
  • 4 stalks fresh basil
  • 1 pesto seasoning packet Knorr's
  • ¼ cup feta

Instructions

  • Cook past according to box instructions. Rinse with cold water and then let cool. Complete steps 2-4 while the pasta cooks.
  • Heat a small pan to medium heat and add 2 tablespoons of water. Add diced broccoli to the pan and cover. Steam for 5-7 minutes or until soft. Let the broccoli cool before adding it into the salad.
  • Dice tomatoes and chop kale and avocado. Cut each basil leaf into small strips.
  • Use the same sauce pan, make the pesto sauce. This recipe uses Knorr’s Pesto Seasoning packet. It takes about 3 minutes to make and has incredible flavor. 
  • Add cooked pasta to a large serving bowl. Then, add broccoli, tomatoes, and kale. Toss.
  • Add in basil, avocado, and cheese. Fold everything together.
  • Pour pesto sauce over the salad. Toss noodles and vegetables well to make sure they're coated.
  • Add additional toppings if desired like thin slices of avocado, freshly shaved parmesan, cracked pepper, and/or more veggies.
  • Chill in the refrigerator for 10-20 minutes. Serve and enjoy!

Notes

This Feta Pesto Pasta Salad is mean't to be served cold, although delicious warm when the feta gets all melty!
Store in the refrigerator for up to 5 days. If you are making this for meal prep, I recommend keeping the pesto sauce separate from the pasta salad. The noodles will absorb a lot of the sauce and can become dry, especially if you’re eating it a few days later.
Cooking the pasta to a perfect al dente is best.

Nutrition

Serving: 1 serving | Calories: 145kcal | Carbohydrates: 16g | Protein: 6g | Fat: 6g | Saturated Fat: 3g | Monounsaturated Fat: 2g | Cholesterol: 13mg | Sodium: 643mg | Potassium: 287mg | Fiber: 3g | Sugar: 2g