Walnut Pesto Pasta Salad Recipe

Name: Walnut Pesto Pasta Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ⅔ cups Walnuts; 6 cloves Garlic; 1- 1/4 cup Fresh Parmesan Cheese; 6 cups Fresh Basil, Lightly Packed; 1 teaspoon Salt; 1 teaspoon Pepper; 1- 1/2 cup Olive Oil; 1/2 whole Lemon, Juiced; 1/2 cups Mayonnaise; 2 pounds Pasta Shapes, Cooked, Drained And Cooled; 2 pints Cherry Tomatoes, Sliced In Half; 4 cups Fresh Spinach Leaves

Servings: persons

⅔ cups Walnuts
6 cloves Garlic
1- 1/4 cup Fresh Parmesan Cheese
6 cups Fresh Basil, Lightly Packed
1 teaspoon Salt
1 teaspoon Pepper
1- 1/2 cup Olive Oil
1/2 whole Lemon, Juiced
1/2 cups Mayonnaise
2 pounds Pasta Shapes, Cooked, Drained And Cooled
2 pints Cherry Tomatoes, Sliced In Half
4 cups Fresh Spinach Leaves

1
Put the walnuts, garlic, Parmesan, basil, salt and pepper in the bowl of a food processor.
2
Pulse until everything is chopped into very small pieces.
3
Add the olive oil and lemon juice through the spout.
4
Pulse until incorporated.
5
Add the mayo and pulse until incorporated again.
6
Set aside.
7
Toss the pesto and the pasta together in a large serving bowl.
8
Add the cherry tomatoes and spinach and toss.

1608

kcal

Calories

Fat

189

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: ⅔ cups Walnuts, 6 cloves Garlic, 1- 1/4 cup Fresh Parmesan Cheese, 6 cups Fresh Basil, Lightly Packed, and more.

Yes, Walnut Pesto Pasta Salad falls under the Pasta & Noodles category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Walnut Pesto Pasta Salad

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