Pesto Pasta Salad with Spinach
Prep time: 
Cook time: 
Total time: 
Serves: 6 servings
Simply A (RD) Fact: Spinach is a great source of iron and vitamin K. Baby spinach is just as delicious as mature spinach, but has a milder taste!
  • 2 teaspoons olive oil
  • 2 medium-sized shallots, cut into thin half moons
  • 8oz fresh baby spinach, washed well
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ¼ teaspoon red pepper flake (optional)
  • 1½ cups frozen sweet peas
  • ¼ cup pesto, store-bought or homemade
  • 1lb fresh mozzarella, cubed
  • 12oz dried pasta, ¾ of a 1lb box
  • 2 tablespoon pine nuts, toasted
  • 6-8 basil leaves, cut into ribbons
  1. Bring a large pot of water to a boil. Salt heavily and add in pasta; cook according to the package directions.
  2. In a high-sided skillet, heat olive oil over medium heat. Add in the shallots and cook until they become soft and translucent, about 1-2 minutes; add in the red pepper flake (optional). Add spinach to the pan, tossing to coat in the olive oil and shallots – cook for 1-2 minutes until slightly wilted. Sprinkle with salt and pepper and toss to combine. Set aside.
  3. Place peas in a colander. When pasta is cooked, pour the pasta into the colander with the peas. Shake colander to remove as much water from the pasta and peas as possible.
  4. Pour pasta and peas into the skillet with the spinach. Add in pesto and fresh mozzarella cheese – stir to combine. Sprinkle pine nuts and basil over the pasta for garnish.
  5. Serve warm or at room temperature.
  6. Enjoy!
Nutrition Information
Serving size: 1 serving Calories: 597 calories Fat: 25gm Saturated fat: 10gm Carbohydrates: 60gm Sodium: 713mg Fiber: 6gm Protein: 33gm Cholesterol: 42mg
Recipe by Simply A (RD) Foodie at