Vegetarian Pesto Pasta Salad

The wholesome blend of pasta, colorful veggies and leafy greens makes this salad an all-around winner. Serve it right away or prep ahead of time and enjoy it as tomorrow’s lunch.

Serves: 4Prep: 20 minutesCook: 10 minutesTotal: 30 minutesDifficulty: Easy

Serves: 4


  • 8 ounces Salad Rotini Pasta
  • 2 cups broccoli florets, blanched
  • 1 cup tomatoes, halved
  • 1 can (2.25 oz.) black olives, drained and sliced
  • 1 can (15.5 oz.) chickpeas, rinsed and drained
  • 4 ounces mozzarella pearls
  • 1 jar (7 oz.) pesto
  • 2 cups arugula
  • 2 cups baby spinach


  • Cook pasta according to package instructions. Drain; rinse with cold water.
  • In a large bowl, toss together pasta, broccoli, tomatoes, olives, chickpeas, mozzarella and pesto. Serve over arugula and spinach.