Pesto Pasta Salad

Berta Lily
by Berta Lily
1 large bowl
20 min

I am on a mission to make salads that DON'T suck. This one is so delicious and filling. It is perfect for spring when the weather is turning warm and you don't want stew or a soup but you still want something substantial in your belly.

Start by cooking spaghetti pasta and letting it cool.

Then mix with a 1/4 cup of pesto. I am sure you can get really fancy and make your own but I decided to just use a store brand one for time saving purposes. But you can easily make a vegan pesto in a food processor as well.

Rinse and strain a can of chickpeas. I personally love chickpeas in my salads, they are a great addition for protein! You can also stick them in the air fryer or oven for 5 minutes if you like something crispy in your salad.

Add have a can of the chickpeas to the pasta.

Add red onion, parsley, cilantro and some shredded lettuce (arugula would be a nice touch too but I didn't have any that day).

Mix it all together and enjoy!

Recipe details
  • 1  large bowl
  • Prep time: 5 Minutes Cook time: 15 Minutes Total time: 20 min
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  • 1 cup uncooked spaghetti
  • 1/4 cup pesto
  • 1/2 can chickpeas
  • 1/4 chopped red onion
  • shredded lettuce
  • chopped fresh herbs: cilantro, parsley, basil
  • salt and pepper to taste

cook pasta, drain and cool
chop onion and herbs
rinse and drain chickpeas
mix it all together