Creamy Spinach-Basil Pasta Salad | Midwest Living

Creamy Spinach-Basil Pasta Salad

Creamy Spinach-Basil Pasta Salad

Login to rate this recipe.
  • Makes: 6 to 8 servings
  • Yield: 4 3/4 cups
  • Hands On 25 mins
  • Total Time 4 hrs

Login to save this recipe

Fresh basil in the dressing lends a hint of pesto-inspired sophistication to this mayo-rich pasta salad.


  • 8 ounces ziti or other small pasta
  • 1 cup lightly packed fresh spinach
  • 1/4 cup lightly packed fresh basil leaves
  • 2 tablespoons shredded Parmesan cheese
  • 2 cloves garlic, quartered
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 1 tablespoon olive oil
  • 1 tablespoon water
  • 1/2 cup light mayonnaise
  • 3/4 cup halved cherry tomatoes
  • 2 tablespoons toasted pine nuts


  1. Cook pasta according to package directions. Drain pasta, rinse with cold water, and drain again. Set aside.
  2. Meanwhile, in a small food processor, combine spinach, basil, garlic, cheese, salt and pepper. Add oil and the water; cover and process until nearly smooth and mixture forms a paste. (Scrape sides of container frequently.) Combine the mayonnaise with the spinach paste. Add to pasta and toss until well coated. Chill, covered, for at least 4 hours or up to 24 hours. Before serving, top salad with cherry tomatoes and toasted pine nuts.

Nutrition Facts

(Creamy Spinach-Basil Pasta Salad)

Servings Per Recipe 6, chol. (mg) 4, Fat, total (g) 10, vit. C (mg) 6, cal. (kcal) 242, vit. A (IU) 921, iron (mg) 2, pro. (g) 7, calcium (mg) 47, Monounsaturated fat (g) 3, Pyridoxine (Vit. B6) (mg) 0, carb. (g) 32, Niacin (mg) 3, sat. fat (g) 2, Riboflavin (mg) 0, Thiamin (mg) 0, sugar (g) 2, Potassium (mg) 172, fiber (g) 2, sodium (mg) 253, Trans fatty acid (g) 0, Cobalamin (Vit. B12) (µg) 0, Polyunsaturated fat (g) 4, Folate (µg) 114

Add Your Comment