Pesto Pasta Salad

Why You’ll Love This Recipe

Pesto Pasta Salad is quick to make, bursting with flavor, and endlessly customizable. The pesto brings a punch of fresh basil, garlic, and Parmesan, while the pasta and veggies create a satisfying base. It’s great served cold or at room temperature, making it a go-to for meal prep or gatherings.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

short pasta (such as rotini, fusilli, or penne)
basil pesto (homemade or store-bought)
cherry tomatoes
cucumbers or zucchini
red onion or green onion
Parmesan cheese (shredded or shaved)
olive oil
lemon juice
salt
pepper
optional: mozzarella balls, olives, grilled chicken, or pine nuts

Directions

1. Cook pasta in salted boiling water until al dente. Drain and rinse with cold water to stop the cooking process.
2. In a large bowl, combine cooled pasta with halved cherry tomatoes, diced cucumber, sliced onion, and any other desired add-ins.
3. In a small bowl, whisk together pesto, olive oil, and a splash of lemon juice to brighten the flavor.
4. Pour the pesto mixture over the pasta and toss well to coat evenly.
5. Season with salt and pepper to taste. Sprinkle with Parmesan before serving.
6. Chill in the refrigerator for 30 minutes or serve immediately at room temperature.

Servings and timing

This recipe serves 6 to 8 people.
Prep time: 15 minutes
Cook time: 10 minutes
Total time: 25 minutes

Variations

• Protein Boost: Add grilled chicken, shrimp, or chickpeas.
• Vegan Version: Use vegan pesto and skip the cheese or use a plant-based alternative.
• Spicy Twist: Add red pepper flakes or chopped pepperoncini for heat.
• Creamy Option: Stir in a spoonful of Greek yogurt or mayo for a creamy texture.
• Different Pesto: Try sun-dried tomato or arugula pesto for a flavor variation.

Storage/Reheating

Store leftover pesto pasta salad in an airtight container in the refrigerator for up to 4 days.
This dish is best served cold or at room temperature.
If it dries out a bit, toss with a splash of olive oil or a spoonful of fresh pesto before serving again.

FAQs

Can I make this ahead of time?

Yes, it’s ideal for prepping in advance. The flavors get even better after chilling for a few hours.

What type of pasta works best?

Short pasta shapes with ridges like rotini, fusilli, or penne hold onto the pesto best.

Can I use homemade pesto?

Absolutely. Homemade pesto offers fresher flavor and you can adjust the ingredients to your taste.

Can I serve this warm?

Yes, it can be served warm, cold, or at room temperature depending on your preference.

Is pesto pasta salad good for potlucks?

Yes, it travels well and doesn’t require reheating—great for outdoor events and gatherings.

What vegetables go well in this salad?

Cherry tomatoes, cucumbers, zucchini, bell peppers, and red onions all work well.

Can I freeze pesto pasta salad?

No, it’s best enjoyed fresh as the texture of pasta and veggies changes after freezing.

How do I keep the salad from drying out?

Toss with extra pesto or olive oil just before serving to refresh the salad.

Is this dish vegetarian?

Yes, if the pesto is made without animal-based rennet (check your brand or make it yourself).

Can I add cheese?

Yes, mozzarella balls, Parmesan, or crumbled feta are great additions.

Conclusion

Pesto Pasta Salad is a flavorful, fresh, and versatile dish perfect for any occasion. Whether you’re serving it as a side, a main dish, or packing it for lunch, this easy recipe brings bold, herbaceous flavor with minimal effort. Light, customizable, and make-ahead friendly, it’s sure to become a favorite in your salad rotation.

Pesto Pasta Salad

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Pesto Pasta Salad is a vibrant, refreshing dish made with al dente pasta, pesto sauce, and crisp vegetables. Perfect for potlucks, picnics, or meal prep, it’s a versatile and flavorful salad that can be served cold or at room temperature.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 6 to 8 servings
• Category: Salad, Side Dish
• Method: Boiling, Tossing
• Cuisine: Italian-Inspired
• Diet: Vegetarian

Ingredients

• 12 oz short pasta (rotini, fusilli, or penne)
• 1/2 cup basil pesto (store-bought or homemade)
• 1 pint cherry tomatoes, halved
• 1 cup cucumber or zucchini, diced
• 1/4 cup red onion or green onion, thinly sliced
• 1/4 cup grated or shaved Parmesan cheese
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• Salt and pepper to taste
• Optional mix-ins: mozzarella balls, olives, grilled chicken, pine nuts

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Instructions

1. Cook pasta in salted boiling water until al dente. Drain and rinse under cold water to cool completely.
2. In a large bowl, combine cooled pasta with cherry tomatoes, cucumber, onion, and any optional mix-ins.
3. In a small bowl, whisk together pesto, olive oil, and lemon juice.
4. Pour the pesto mixture over the pasta and toss until evenly coated.
5. Season with salt and pepper to taste. Sprinkle with Parmesan cheese.
6. Chill for 30 minutes before serving, or serve at room temperature.

Notes

• Use a short pasta shape with grooves to hold onto the pesto.
• Make ahead for better flavor—chill for a few hours before serving.
• To refresh leftovers, toss with a little more pesto or olive oil.
• Swap in different veggies or proteins to customize.

Nutrition

• Serving Size: 1 cup
• Calories: 320
• Sugar: 3g
• Sodium: 350mg
• Fat: 17g
• Saturated Fat: 3g
• Unsaturated Fat: undefined
• Trans Fat: undefined
• Carbohydrates: 34g
• Fiber: 2g
• Protein: 9g
• Cholesterol: 10mg