Frozen Spinach and Herb Pesto Pasta Salad
A chilled pasta salad tossed with a vibrant pesto made from frozen spinach and fresh herbs, ideal for summer gatherings. This Italian-inspired pasta recipe (vegetarian), ready in about 27 minutes, pairs penne pasta, frozen chopped spinach, fresh basil leaves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 370 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 8 oz penne pasta
- 1 cup, thawed and drained frozen chopped spinach
- 1/2 cup packed fresh basil leaves
- 1/4 cup packed fresh parsley leaves
- 2 garlic cloves
- 1/4 cup pine nuts
- 1/2 cup grated Parmesan cheese
- 1/3 cup olive oil
- 1 tbsp lemon juice
- 1/2 tsp salt
- 1/4 tsp black pepper
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Bring a large pot of salted water to boil. Add 8 oz penne pasta and cook for 10-12 minutes until al dente. Drain and rinse under cold water to cool.
- Step 2: In a food processor, combine 1 cup thawed and drained frozen chopped spinach, 1/2 cup fresh basil leaves, 1/4 cup fresh parsley leaves, 2 peeled garlic cloves, and 1/4 cup pine nuts. Pulse until finely chopped.
- Step 3: With the food processor running, slowly add 1/3 cup olive oil and 1 tbsp lemon juice until the mixture forms a smooth pesto.
- Step 4: Transfer pesto to a bowl, stir in 1/2 cup grated Parmesan cheese, 1/2 tsp salt, and 1/4 tsp black pepper.
- Step 5: In a large mixing bowl, toss the cooled penne pasta with the spinach pesto until evenly coated.
- Step 6: Chill the pasta salad in the refrigerator for at least 30 minutes before serving to allow flavors to meld.
Frequently asked questions
How long does Frozen Spinach and Herb Pesto Pasta Salad take to make?
Total time is about 27 minutes (15 min prep + 12 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Frozen Spinach and Herb Pesto Pasta Salad?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep penne pasta from drying out.
Can I substitute ingredients in Frozen Spinach and Herb Pesto Pasta Salad?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Frozen Spinach and Herb Pesto Pasta Salad for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Frozen Spinach and Herb Pesto Pasta Salad vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
