Mediterranean Pesto Pasta Salad 1769478453577 Upho

Ingredients

• 12 ounces Fusilli or Rotini pasta
• 0.75 cup Basil pesto
• 1 cup Cherry tomatoes, halved
• 1 cup Cucumber, diced
• 0.5 cup Kalamata olives, pitted and sliced
• 0.5 cup Feta cheese, crumbled
• 0.25 cup Red onion, finely diced
• 2 cups Baby spinach(optional)
• 2 tablespoons Pine nuts, toasted
• 1 tablespoon Lemon juice

Instructions

1. 1

   Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente.

2. 2

   Drain the pasta and rinse under cold water immediately to stop the cooking process and remove excess starch.

3. 3

   In a large mixing bowl, combine the cooled pasta with the basil pesto and lemon juice, tossing until evenly coated.

4. 4

   Gently fold in the cherry tomatoes, diced cucumber, red onion, and sliced Kalamata olives.

5. 5

   Add the baby spinach and crumbled feta cheese, tossing lightly to avoid breaking the cheese too much.

6. 6

   Sprinkle the toasted pine nuts over the top for added crunch.

7. 7

   Taste and adjust seasoning with salt and black pepper if necessary.

8. 8

   Chill in the refrigerator for at least 30 minutes before serving to allow flavors to meld.