With school back underway, I love to have pasta salad or other hearty salads that I can make on Sunday and have ready to go in the fridge all week long. These types of dishes hold up really well in the lunch box (pictured below) and are great to grab and go for adult/work lunches as well. We’re big fans of pesto in our house, so this twist with red peppers felt like a great way to switch things up!
Pasta Salad with Red Pepper Pesto
Ingredients
For the pesto
For the salad
- 2 1/4 cups whole-wheat orzo pasta, (dry) cooked according to package directions and cooled
- 2 cups sliced fresh spinach leaves
- 8 ounces cherry tomatoes, sliced in half
Instructions
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In a food processor or blender combine the pesto ingredients including the basil, Parmesan, pimentos, almonds, olive oil, garlic, salt, and pepper, and blend until smooth.
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Toss pesto together with the cooked pasta, spinach, and cherry tomatoes in a big bowl until well combined. Serve or cover and refrigerate for up to 5 days.
Recipe Notes
We recommend organic ingredients when feasible.
Stuffed Sweet Peppers – Refried Bean Style!
I’ve had a hard time finding whole wheat orzo. Even shopping online seems to yield only very expensive options. Could you provide a brand and where we buy it? Thanks!
Delallo sells it here in CA at Sprouts
There are some options on Amazon or you could substitute with a different (small) pasta if you’d like.
Perfect office lunch ! Thank you !
You are welcome!
Should the almonds have the skins removed?
Not necessary!
Amazing blog! thanks for sharing this.
Hi,
What could be a possible replacement for the almonds?
Pine nuts or walnuts!