Print

Easy Hidden Veggie Pesto Pasta Salad Recipe for Picky Eaters to Love

hidden veggie pesto pasta salad - featured image
Print Recipe

A creamy, vibrant green pesto pasta salad that sneaks in pureed vegetables, perfect for picky eaters. This quick and easy recipe delivers bold flavor and nutrition without the usual veggie chunks.

Ingredients

Scale
  • 12 ounces fusilli or rotini pasta
  • 2 packed cups fresh basil leaves (about 40 g)
  • 1 cup steamed broccoli florets, finely chopped or pureed (about 150 g)
  • ½ cup fresh baby spinach leaves (about 75 g)
  • 2 cloves garlic, minced
  • ¼ cup toasted pine nuts or walnuts (about 30 g)
  • ½ cup freshly grated parmesan cheese (about 50 g)
  • ⅓ cup extra virgin olive oil (about 80 ml)
  • 1 tablespoon fresh lemon juice
  • Salt and pepper to taste
  • Optional add-ins: halved cherry tomatoes, roasted red peppers, grilled chicken slices

Instructions

  1. Bring a large pot of salted water to a boil. Add 12 ounces of fusilli or rotini and cook according to package instructions until al dente (9–11 minutes). Drain and rinse briefly under cold water to stop cooking and cool the pasta. Set aside in a large bowl.
  2. While pasta cooks, steam 1 cup of broccoli florets until tender, about 4–5 minutes. Let cool slightly.
  3. In a food processor, combine steamed broccoli, 2 packed cups fresh basil leaves, ½ cup fresh baby spinach, 2 minced garlic cloves, and ¼ cup toasted pine nuts or walnuts. Pulse several times until roughly chopped.
  4. Add ½ cup freshly grated parmesan, 1 tablespoon fresh lemon juice, and ⅓ cup extra virgin olive oil to the food processor. Blend until smooth and creamy, scraping down sides as needed. If pesto is too thick, add a teaspoon or two more olive oil or a splash of pasta cooking water.
  5. Taste pesto and add salt and pepper gradually to preference.
  6. Pour pesto over cooled pasta in the large bowl. Toss gently but thoroughly until every piece is coated.
  7. Fold in optional add-ins like halved cherry tomatoes, roasted red peppers, or grilled chicken slices if desired.
  8. Refrigerate pasta salad for at least 30 minutes to let flavors meld. Serve cold or at room temperature.

Notes

Steam broccoli until tender to ensure smooth blending. Toast nuts lightly to enhance flavor. Use fresh basil for best aroma. Adjust garlic to taste to avoid overpowering. Cook pasta al dente for best texture. Save some pasta water to loosen pesto if needed. Refrigerate for up to 2 days; avoid freezing. For dairy-free, substitute parmesan with nutritional yeast. Gluten-free pasta can be used but check cooking times.

Nutrition

Keywords: pesto pasta salad, hidden veggies, picky eaters, easy pasta salad, healthy pasta salad, broccoli pesto, spinach pesto, quick dinner, kid-friendly recipe

Find it online: https://spoonmira.com/easy-hidden-veggie-pesto-pasta-salad-recipe-for-picky-eaters-to-love/