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Lemon Pesto Pasta Salad

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This Lemon Pesto Pasta Salad has it all; it’s flavorful, rich, delicious, quick and simple. I enjoyed my homemade lemon pesto with Pasta Lensi Lentil Pasta with Spinach and Basil, and it was so delightful. What’s better than a delicious, quick and easy meal? When it’s delicious, quick, easy AND nutritious! These days, it is rare to hear the words “fast” and “nutritious” together, but it certainly isn’t impossible! Pasta Lensi Lentil Pasta with Spinach and Basil is a legume pasta that provides 22 grams of plant-based protein per 3.5 oz serving, and it is also an excellent source of fiber and iron. What I love most is that with the new lentil & vegetable blends line, you get a blend of veggies and spices right in your pasta- more flavor, less steps! I am always trying to add more nutritious meals in my daily routine. So, when I hear I can have all that in one dish, I am all in! 

One of my goals this year is to optimize my time and spend it more intentionally. What I am discovering more and more is that being intentional with my time requires planning ahead. When it comes to preparing meals, thinking of something that is enjoyable and convenient can be a lifesaver. And what I love about this dish (besides how tasty it is) is that you can enjoy it right away or store it in the fridge and enjoy it chilled at another time without having to re-heat anything. The tomatoes, olives and splash of lemon juice give it a refreshing flavor when mixed with the boldness of the basil and garlic. And Pasta Lensi Lentil Pasta with Spinach and Basil is made with only four ingredients! Making it simple to add nutrition and flavor into each meal. Pasta Lensi Lentil Pasta with Spinach and Basil is not a swap for traditional pastas, rather it’s another way to eat healthfully and deliciously. This legume pasta is so easy and quick to prepare, which makes it convenient to focus on whipping up this delicious, colorful, flavorful, lemon pesto. I think you’ll love making this one!  

Lemon Pesto Pasta Salad

Peggy Exume
Prep Time 8 mins
Cook Time 7 mins
Total Time 15 mins
Course Main Course, Salad
Servings 4


  • 1 box 9oz package Pasta Lensi Lentil Pasta with Spinach and Basil
  • 2 cups basil leaves
  • 1/2 cup olive oil
  • 2 tablespoons juice from lemon (or juice from ½ a lemon depending on size)
  • 1/2 cup unsalted cashews (or pine nuts, almonds or walnuts) 
  • 3 to 4 cloves of garlic
  • 1/2 teaspoon salt (or salt to taste)
  • 1 1/2 cup cherry tomatoes (halved or quartered)
  • 1 cup kalamata olives (halved or sliced) 


  • Cook pasta for 5 to 7 minutes according to package directions, addingsalt to taste if desired. Drain and set aside. 
  • While pasta boils, add the basil, cashews, garlic, lemon juice andsalt to your food processor. Pulse in slightly to mix/chopingredients.  
  • Scrape down the sides of the food processor with spatula and add oil.  
  • Blend together once more until desired paste-like consistency (optional- add water for thinner pesto) 
  • Mix pesto in with pasta, then add tomatoes, olives and mix again. 
Keyword basil, easy recipes, healthy recipes, lemon pesto, pasta, pesto, salad
This post is sponsored by Pasta Lensi! Thank you so much for supporting the brands who support Veggie Peggy. All texts and opinions are my own.  
Quinoa Salad Recipe

Quinoa Salad

Be like the quinoa: grow slow, but grow beyond what you could ever imagine!
Quinoa is harvested from tall plants; and while the plant sprouts are slow-growing at first, the plant eventually shoots up to beyond three feet. Not what you would expect from tiny little seeds. But we can learn so much from this.
Inner work is slow and can be hard, but it is the most important work we can do because liking yourself is the real prize. There’s a difference between striving to be better and beating yourself up with self-loathing and negative thoughts. You can absolutely love yourself while acknowledging your flaws and continuing to grow.
Learning how to fall in love with yourself is essential to your healing, your joy, your success in relationships, and to the way you interact with the world.



1 cup quinoa, rinsed

1 cucumber

1 small red onion, cut into 1⁄4-inch cubes 1 large tomato, cored, seeded, and diced 1 bunch Italian parsley, chopped

1⁄2 cup extra-virgin olive oil

1 lemon, juiced

1 teaspoon salt

3⁄4 teaspoon freshly ground black pepper

1 Hass avocado, diced for garnish


1. Bring 2 cups of water to a boil in a large saucepan and add 1 cup quinoa, stir once, andreturn to a boil. Cook over medium heat for about 12–15 minutes.

2. When dry, transfer the quinoa to a large bowl. Add the cucumber, onion, tomato,parsley, olive oil, lemon juice, salt, and black pepper and toss well.