Low Fat Pesto Vegan Pasta Salad

Making it vegan, gluten-free and low fat. I love to serve mine with some cooked green vegetables and extra pine nuts.


  • 150 g uncooked fusilli pasta use gluten-free pasta, if needed
  • 4 tbsp low-fat pesto
  • A large bunch of spinach
  • Optional extras Assorted cooked green vegetables, pine nuts, black pepper


  1. Cook the fusilli according to the packet's instructions. When using in a salad, I like to overcook the pasta slightly so that when it's cooled it doesn't become too firm.
  2. Remove from the heat and add the spinach to the pot, allowing it to wilt for a minute.
  3. Drain the pasta and reserve a little bit of the hot water. Add the pasta back to the pan and add the pesto with a small amount of the reserved water, adding more if needed until the pesto is easy to mix.
  4. Add any optional extras such as pine nuts, cooked green veggies and some black pepper.
  5. Serve straight away or chill in the fridge and serve as a chilled salad. Keep refrigerated for up to 3 days. Enjoy!

Source: wallflowerkitchen.com