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Pesto Green Pasta Salad

I grew up on pasta salad and loved it! This silky basil-cashew pesto hugs every penne ridge, with spinach melting in and tomatoes bursting bright. It’s fresh comfort in a bowl. It's quick, cozy, and gone before you blink.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course: Salad
Cuisine: American
Calories: 230
Ingredients Method Notes

Ingredients
  

Pesto Sauce
  • 2 packed cups fresh basil leaves
  • 1/2 cup raw cashews soak 10 minutes in hot water, then drain; optional but makes it extra silky
  • 1 –2 cloves garlic
  • 3 Tbsp lemon juice plus 1/2 tsp zest if you want it poppy
  • 1/2 tsp salt plus more to taste
  • 1/4 tsp black pepper
  • 1/3 –1/2 cup cold water start low, add to blend
Pasta Salad
  • 3 cups spinach
  • 2 cups chopped tomatoes
  • 4 cups cooked penne roughly 2 cups dry

Method
 

  1. Add basil, cashews, garlic, lemon juice (and zest if using), salt, pepper, and 1/3 cup cold water to a blender.
  2. Blend until smooth, scraping down the sides once or twice.
  3. Add more water as needed to reach a creamy, pourable consistency.
  4. In a large bowl, add cooked penne, spinach, and chopped tomatoes.
  5. Pour the pesto over everything and toss until well coated.
  6. Taste and add more salt or lemon if you like.
  7. Serve right away (or chill for later).

Notes

NOTES: Any short pasta will do. We like penne for this one.