Spinach Pesto Pasta Salad

Jan 6, 2021


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Spinach Pesto Pasta Salad

  • Author: The 4 Blades
  • Total Time: 30 minutes
  • Yield: 4-6


This recipe is perfect for making ahead of time and taking to work or school cold. Note, however, it’s not ideal if you have a nut free school or workplace. You can substitute with pepitas or sunflower kernels if preferred.

Recipe Tester Feedback: “This dish is full of flavour and a big hit with the family. My two high school children are looking forward to taking some for their lunches once school resumes.” – Anita

Contains: Gluten / Dairy / Egg / Nuts
*Variations: Can be made without Gluten / Dairy / Egg / Nuts


  • pasta – 400g, of choice (*can use GF and EF)
  • capsicum – 100g, roasted, strips
  • pine nuts – 50g, toasted (*use roasted seeds for NF)


  • Parmesan cheese – 70g (*omit for DF, but add more salt)
  • garlic cloves – 3, peeled, or less if you prefer
  • spinach – 50g
  • fresh basil – 100g
  • cashew nuts – 90g (*use roasted seeds for NF)
  • salt – to taste
  • pepper – to taste
  • olive oil – 60g


  1. Cook pasta (400g) according to packet directions.
  2. Place Parmesan cheese (70g) into bowl. Mix Speed 8 / 5 seconds.
  3. Place garlic cloves (3), spinach (50g), basil (100g), cashews (90g), and salt and pepper into bowl. Blitz on Speed 7 and slowly drizzle in oil (60g) until well combined. Set aside.
  4. Drain cooked pasta and place into a big bowl.
  5. Add pesto and roasted capsicum (100g). Mix to combine.
  6. Place into fridge until cold.
  7. Scatter pine nuts (50g) over the top just before serving.


Can be frozen

  • Prep Time: 20 minutes
  • Cook Time: 10 minutes

Keywords: Free Thermomix Recipes, Lunch & Dinner Thermomix Recipes, Savoury Thermomix Snacks, Thermomix Side Dishes, Vegan, Vegetarian