Green on Green Cilantro Pesto Pasta Salad
Brighten up your next meal with this vibrant and refreshing Green on Green Cilantro Pesto Pasta Salad! Featuring tender penne or fusilli pasta tossed in a luscious homemade cilantro pesto made with fresh cilantro, baby spinach, parsley, garlic, Parmesan, and zesty lemon juice, this dish is a true celebration of fresh, green flavors. Blanched green peas, crisp snap peas, creamy avocado, and a scattering of scallions bring even more color and texture to this irresistible salad. Perfect for a light lunch, picnic, or side dish, this pasta salad can be served immediately or chilled for an extra-refreshing bite. A dash of red pepper flakes adds optional heat, making it easy to customize to your taste. Quick to prepare and brimming with nutrient-packed greens, this recipe is a must-try for pesto lovers and pasta enthusiasts alike!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 12 ounces Penne or fusilli pasta
- 2 cups Fresh cilantro (packed)
- 1 cup Baby spinach (packed)
- 0.5 cups Fresh parsley (packed)
- 2 units Garlic cloves
- 0.5 cups Parmesan cheese (grated)
- 0.25 cups Pine nuts or walnuts
- 0.5 cups Extra virgin olive oil
- 2 tablespoons Fresh lemon juice
- 1 teaspoons Salt
- 0.5 teaspoons Black pepper
- 1 cup Green peas (blanched or frozen and thawed)
- 1 cup Snap peas (sliced diagonally)
- 1 unit Avocado (diced)
- 2 units Scallions (sliced thinly)
- 0.5 teaspoons Optional: Red pepper flakes
Directions
Step 1
Cook the pasta according to package instructions in a pot of salted boiling water until al dente. Drain and rinse under cold water to cool it down. Set aside.
Step 2
In a food processor, combine the fresh cilantro, baby spinach, parsley, garlic cloves, Parmesan cheese, pine nuts or walnuts, and fresh lemon juice.
Step 3
Blend the mixture while gradually adding the olive oil until you achieve a creamy pesto consistency. Taste and adjust seasoning with salt and black pepper.
Step 4
In a large mixing bowl, combine the cooked and cooled pasta, green peas, snap peas, diced avocado, and sliced scallions.
Step 5
Pour the cilantro pesto over the pasta salad and gently toss until everything is evenly coated.
Step 6
Taste and adjust seasoning if needed. Sprinkle with optional red pepper flakes for a touch of heat, if desired.
Step 7
Serve immediately or chill in the refrigerator for 20–30 minutes before serving for an extra-refreshing flavor.
Step 8
Store leftovers in an airtight container in the fridge for up to 2 days.
Nutrition Facts
| Serving size | (1385.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2741.8 |
| Total Fat 192.9g | 0% |
| Saturated Fat 43.2g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 95.2mg | 0% |
| Sodium 4298.6mg | 0% |
| Total Carbohydrate 184.4g | 0% |
| Dietary Fiber 38.1g | 0% |
| Total Sugars 25.3g | |
| Protein 94.2g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 1729.9mg | 0% |
| Iron 20.7mg | 0% |
| Potassium 3102.6mg | 0% |
Source of Calories