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5 from 1 vote

Festive Pesto Pasta Salad

Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Servings: 6 small serves


  • 1 red capsicum
  • ~3 cups (250g) uncooked pasta of choice (I used San Remo Pulse Pasta Penne)
  • 1/2 cup (70g) pine nuts
  • ~1 cup (20g) packed basil leaves
  • 1/4 cup (65mL) olive oil, or water
  • 1/4 cup (12g) nutritional yeast, optional
  • 2 cloves garlic
  • 1/2 tsp any good-quality salt
  • ~1 1/2 cups (250g) cherry tomatoes
  • 1 pomegranate, arils only
  • 1 cup (30g) packed baby spinach or salad leaves of choice
  • 1 avocado


  • Heat oven to 200°C (390°F).
  • To assemble, add all of the ingredients except the avocado to a large mixing bowl. Gently toss until combined. Scoop onto a serving platter and garnish with slices of avocado. Eat immediately.


The salad can be prepared on the morning of when you need it. Prepare all of the ingredients but keep the pesto in a jar and don't slice the avocado. Just before serving, toss the salad with the pesto sauce and garnish with the sliced avocado.