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This Spinach Pesto Pasta Salad is the perfect side dish for spring and summer! Can be served hot or cold and is great for make ahead!

Spinach Pesto Pasta Salad

  • Author: Kelsey


  • 12 oz box of brown rice pasta, cooked to package instructions and cooled (any pasta works)
  • 2 cups packed spinach
  • ½ cup olive oil or avocado oil
  • ¼ cup chopped walnuts
  • 2 tablespoons nutritional yeast
  • 1 teaspoon minced garlic
  • 1 tablespoon apple cider vinegar
  • Salt and pepper
  • 1 ½ cups chopped cherry tomatoes


  • In a blender or food processor combine spinach, oil, walnuts, nutritional yeast, garlic and apple cider vinegar and blend on high until smooth.  Season with salt and pepper to taste.
  • In a large bowl combine cooked and cooled pasta, pesto sauce and cherry tomatoes and toss to combine fully.
  • Serve cold and keep in the fridge for up to 4 days.