- 1 (16-ounce) box pasta
- 2 cups baby spinach leaves, chopped
- 1/2 cup pesto sauce
- 1/4 cup olive oil
- 1/4 cup grated Parmesan cheese
- Bring a large pot of salted water to a boil. Cook the pasta according to package instructions.
- Drain the pasta and rinse with cold water.
- In a large bowl, combine the cooked pasta, spinach, pesto sauce, olive oil and Parmesan cheese.
- Toss to combine.
- Serve chilled or at room temperature.
pasta
salad
vegetarian
spinach
pesto
Italian