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Healthy Pesto Pasta Salad Recipe

5 from 1 vote
Prep10 mins
Cook15 mins
Total25 mins
Servings4
This 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!)
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
  • ½ cup tomatoes, diced
  • 1 cup kale, chopped
  • ½ avocado, diced
  • 4 stalks basil, fresh
  • 1 pesto seasoning packet
  • ¼ cup feta or parmesan cheese

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 Pesto Pasta Salad can be served warm, but I recommend serving this Pesto Pasta Salad cold. Whatever your preference!
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.