Farfalle and Pesto Salad

Brighten up your table with this vibrant Farfalle and Pesto Salad, a perfect blend of Mediterranean-inspired flavors and fresh, wholesome ingredients. This quick and easy recipe features bow-tie pasta tossed with a velvety homemade basil pesto, made from scratch using fresh basil leaves, pine nuts, Parmesan cheese, and a hint of garlic. Juicy cherry tomatoes, crisp baby spinach, and briny black olives add texture and bursts of flavor, while a touch of lemon juice ties it all together with zesty freshness. Ready in just 35 minutes, this chilled pasta salad is a versatile dish, equally suited for summer picnics, potluck gatherings, or a light, satisfying lunch. Packed with bold flavors and vibrant colors, this farfalle and pesto salad is sure to be a crowd-pleaser!

Nutriscore Rating: 65/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 6

Ingredients

• 450 g farfalle pasta
• 60 g fresh basil leaves
• 40 g pine nuts
• 60 g Parmesan cheese, grated
• 2 large garlic cloves
• 120 ml extra virgin olive oil
• 200 g cherry tomatoes
• 100 g baby spinach
• 100 g black olives, pitted and sliced
• 1.5 tsp salt
• 1 tsp black pepper, freshly ground
• 1 tbsp lemon juice

Directions

Step 1

Bring a large pot of salted water to a boil. Add the farfalle pasta and cook until al dente, according to package instructions (typically 10-12 minutes). Drain the pasta and rinse under cold water until completely cooled. Set aside.

Step 2

In a food processor, combine basil leaves, pine nuts, grated Parmesan cheese, and garlic cloves. Pulse until a coarse mixture forms.

Step 3

While the food processor is running, slowly stream in the olive oil until the pesto is smooth and creamy. Add 1 teaspoon of salt and freshly ground black pepper. Pulse a few more times to combine. Taste and adjust seasoning if needed.

Step 4

Halve the cherry tomatoes and set aside.

Step 5

In a large mixing bowl, combine the cooked and cooled farfalle pasta, cherry tomatoes, baby spinach, and black olives.

Step 6

Pour the pesto over the salad ingredients and toss gently to coat everything evenly.

Step 7

Drizzle lemon juice over the salad and season with the remaining 0.5 teaspoon of salt and additional pepper to taste.

Step 8

Refrigerate for at least 30 minutes before serving to allow the flavors to meld together.

Step 9

Serve chilled or at room temperature as a main dish or side.

Nutrition Facts

Serving size	1166 grams (1166.0g)

Amount per serving	% Daily Value*
Calories	3349

Total Fat 183.00g	235%
Saturated Fat 33.40g	167%
Polyunsaturated Fat 13.60g
Cholesterol 60mg	20%
Sodium 5418mg	236%
Total Carbohydrate 368.20g	134%
Dietary Fiber 28.50g	102%
Total Sugars 23.10g
Protein 94.40g	189%

Vitamin D 0IU	0%
Calcium 1049mg	81%
Iron 27mg	148%
Potassium 1049mg	22%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 47.1%

Protein: 10.8%

Carbs: 42.1%