Lemon Basil Pesto Salad with Roasted Red Peppers

10 35 439
Ingredients Minutes Calories
Prep Cook Servings
15 min 20 min 4
Lemon Basil Pesto Salad with Roasted Red Peppers
Health Highlights


2 medium pepper(s) Red bell pepper (chopped)
1 tbsp Extra virgin olive oil
2 cup Spinach (loosely packed, for pesto)
1 whole lemon(s) Lemon juice (for pesto)
1/4 cup Extra virgin olive oil (for pesto)
1 clove(s) Garlic (for pesto)
1 cup Basil, fresh (for pesto)
1/2 cup hulled Hemp seeds, shelled (for pesto)
1 pinch Sea Salt (for pesto)
2 cup Pasta, gluten free, dry


  1. Preheat oven to 350F (175C). Spread peppers onto a greased or parchment-lined baking sheet and drizzle with olive oil. Bake for 15-20 minutes and then set aside.
  2. In a food processor, combine all pesto ingredients and blend until desired consistency.
  3. Boil a large pot of lightly salted water. Add pasta and bring to a boil. Cook until al dente or desired softness. Once cooked, rinse in cold water.
  4. In a large salad bowl, combine peppers, pesto, and pasta. Refrigerate until chilled and flavors are combined, approximately 2 hours.


Nutrition Highlights

  • Bell Peppers are an excellent source of vitamin C!
  • Spinach is an excellent source of vitamin K, vitamin C and folic acid!

Nutrition Facts

Per Portion

Calories 439
Calories from fat 248
Calories from saturated fat 22.4
Total Fat 27.5 g
Saturated Fat 2.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 2.3 g
Monounsaturated Fat 12.6 g
Cholesterol 0
Sodium 58 mg
Potassium 375 mg
Total Carbohydrate 39 g
Dietary Fiber 6.2 g
Sugars 3.5 g
Protein 12.2 g

Dietary servings

Per Portion

Grain 1.5
Meat Alternative 0.7
Vegetables 1.2

Energy sources


Meal Type(s)