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Lemon Parsley Pesto Pasta Salad

You can serve this easy pasta salad warm for dinner and have the leftovers cold for lunch the next day.

Prep Time
15 mins
Cook Time
15 mins
Total Time
25 mins
Servings: 4 servings
Calories: 527 kcal
Course: Main Course
Cuisine: American

Ingredients

  • ¾ cup packed parsley leaves
  • Zest from 1 lemon
  • 2 tablespoons lemon juice
  • 1 clove garlic
  • ¼ cup raw almonds
  • ¼ cup olive oil
  • 8 ounces Farfalle bow-tie pasta, cooked according to package directions
  • 1 small yellow squash cut into thin half-moons
  • ⅔ cup sun-dried tomatoes thinly sliced
  • ¼ cup toasted pine nuts optional
  • ¼ cup grated Parmesan cheese optional
  • salt and pepper to taste

Instructions

    Cup of Yum
  1. Combine the parsley, lemon juice and zest, garlic, almonds, and olive oil in a food processor. Process until everything is finely chopped, but not completely smooth. Add salt and pepper to taste.
  2. Toss together the farfalle, squash, tomatoes and pine nuts in a large bowl. Stir in the pesto, tossing to coat. Sprinkle with parmesan cheese, if using, and season to taste with salt and pepper. Refrigerate for up to 3 days.

Nutrition Information

Calories 527kcal (26%) Carbohydrates 59g (20%) Protein 16g (32%) Fat 27g (42%) Saturated Fat 4g (20%) Polyunsaturated Fat 6g Monounsaturated Fat 15g Trans Fat 1g Cholesterol 6mg (2%) Sodium 152mg (6%) Potassium 1077mg (31%) Fiber 6g (24%) Sugar 10g (20%) Vitamin A 1263IU (25%) Vitamin C 34mg (38%) Calcium 151mg (15%) Iron 4mg (22%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 527

% Daily Value*

Calories 527kcal 26%
Carbohydrates 59g 20%
Protein 16g 32%
Fat 27g 42%
Saturated Fat 4g 20%
Polyunsaturated Fat 6g 35%
Monounsaturated Fat 15g 75%
Trans Fat 1g 50%
Cholesterol 6mg 2%
Sodium 152mg 6%
Potassium 1077mg 23%
Fiber 6g 24%
Sugar 10g 20%
Vitamin A 1263IU 25%
Vitamin C 34mg 38%
Calcium 151mg 15%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.