Feta Pesto Pasta Salad
User Reviews
5
Feta Pesto Pasta Salad
Description
In this salad, pasta is cooked to al dente, rinsed, and cooled, providing a firm base. Steamed broccoli softens but retains a tender bite, combined with fresh diced tomatoes, kale, and avocado for varied textures and nutrition. Fresh basil cut into strips adds aromatic flavor.
The dressing is prepared quickly using a Knorr’s pesto seasoning packet, which gives the salad a concentrated, herbaceous flavor typical of pesto without requiring homemade sauce. The pesto coats the noodles and vegetables to unify the flavors. Feta cheese adds a salty, tangy contrast and creamy texture that complements the pesto and fresh produce.
This salad is best served cold after chilling to meld flavors further, offering a bright, slightly creamy, and textured dish suitable as a potluck side, light lunch, or complement to grilled proteins. Additional toppings are optional to personalize flavors and presentation.
For storage, separate the pesto sauce if preparing in advance to prevent the pasta from drying out and to maintain the freshest texture. This salad keeps well refrigerated up to five days.
Ingredients
- 8 oz pasta
- ½ cup broccoli chopped, steamed
- ½ cup tomato diced
- 1 cup kale chopped
- ½ avocado diced
- 4 talks basil fresh
- 1 pesto seasoning Knorr's, packet
- ¼ cup feta cheese
Instructions
- Cook past according to box instructions. Rinse with cold water and then let cool. Complete steps 2-4 while the pasta cooks.
- Heat a small pan to medium heat and add 2 tablespoons of water. Add diced broccoli to the pan and cover. Steam for 5-7 minutes or until soft. Let the broccoli cool before adding it into the salad.
- Dice tomatoes and chop kale and avocado. Cut each basil leaf into small strips.
- Use the same sauce pan, make the pesto sauce. This recipe uses Knorr’s Pesto Seasoning packet. It takes about 3 minutes to make and has incredible flavor.
- Add cooked pasta to a large serving bowl. Then, add broccoli, tomatoes, and kale. Toss.
- Add in basil, avocado, and cheese. Fold everything together.
- Pour pesto sauce over the salad. Toss noodles and vegetables well to make sure they're coated.
- Add additional toppings if desired like thin slices of avocado, freshly shaved parmesan, cracked pepper, and/or more veggies.
- Chill in the refrigerator for 10-20 minutes. Serve and enjoy!
Notes
- This pasta salad is traditionally served cold but can also be enjoyed warm when the feta softens slightly.
- To preserve texture in meal prep, keep the pesto sauce separate until serving to avoid pasta becoming dry.
- Cook pasta al dente to maintain firm texture after chilling.
- Refrigerate leftover salad for up to five days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 145 kcal
% Daily Value*
| Serving | 1 serving | |
| Calories | 145kcal | 7% |
| Carbohydrates | 16g | 5% |
| Protein | 6g | 12% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 13mg | 4% |
| Sodium | 643mg | 27% |
| Potassium | 287mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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