Why You’ll Love This Recipe
- Quick and easy to prepare
- Packed with bold and tangy flavors
- Perfect served cold or at room temperature
- Great for meal prep and gatherings
- Easy to customize with your favorite add-ins
- Colorful, fresh, and satisfying
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- pasta of choice
- red pesto
- cherry tomatoes
- cucumber
- red onion
- mozzarella pearls or feta cheese
- black olives
- spinach or arugula
- olive oil
- lemon juice
- salt
- black pepper
- fresh basil for garnish
Directions
- Bring a large pot of salted water to a boil and cook the pasta until al dente according to package instructions.
- Drain the pasta and rinse under cold water to cool completely.
- In a large bowl, combine the cooked pasta, cherry tomatoes, cucumber, red onion, olives, and spinach or arugula.
- In a small bowl, whisk together the red pesto, olive oil, and lemon juice until smooth.
- Pour the dressing over the pasta salad and toss until evenly coated.
- Fold in the mozzarella pearls or feta cheese.
- Season with salt and black pepper to taste.
- Garnish with fresh basil before serving.
Servings and timing
- Servings: 6
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
Variations
- Add grilled chicken or shrimp for extra protein.
- Use roasted vegetables for added depth of flavor.
- Swap mozzarella for parmesan or goat cheese.
- Add chickpeas for a heartier salad.
- Use whole wheat or gluten-free pasta if desired.
- Include toasted pine nuts for crunch.
Storage/Reheating
Store the pasta salad in an airtight container in the refrigerator for up to 4 days.
Before serving leftovers, toss with a little olive oil or extra pesto to refresh the flavors.
This salad is best enjoyed cold and does not require reheating.
FAQs
What is red pesto made from?
Red pesto is typically made with sun-dried tomatoes, olive oil, garlic, cheese, nuts, and herbs.
Which pasta works best for pasta salad?
Short pasta shapes like rotini, penne, fusilli, or farfalle work best because they hold the dressing well.
Can I make this pasta salad ahead of time?
Yes, this recipe is excellent for making ahead since the flavors develop as it chills.
Can I use store-bought red pesto?
Absolutely. Store-bought red pesto works perfectly and saves time.
Is this pasta salad served warm or cold?
It is usually served cold or at room temperature.
Can I make this recipe vegan?
Yes, simply use vegan pesto and dairy-free cheese alternatives.
How do I keep the pasta from drying out?
Tossing the salad with a little extra olive oil or pesto before serving helps maintain moisture.
What proteins pair well with this salad?
Grilled chicken, shrimp, tuna, or chickpeas all work wonderfully.
Can I freeze pasta salad?
Freezing is not recommended because the vegetables and pasta may lose their texture after thawing.
What side dishes go well with this recipe?
Garlic bread, grilled vegetables, or a simple soup pair nicely with this pasta salad.
Conclusion
Red Pesto Pasta Salad is a simple yet flavorful dish that combines tender pasta with fresh vegetables and rich sun-dried tomato pesto. Its versatility, bright flavors, and easy preparation make it ideal for everything from casual lunches to summer gatherings. Once you try it, this refreshing pasta salad is sure to become a regular favorite.
PrintRed Pesto Pasta Salad
Red Pesto Pasta Salad is a fresh and flavorful dish made with tender pasta, crisp vegetables, and a rich sun-dried tomato pesto dressing. Perfect for meal prep, picnics, or quick lunches, this Mediterranean-inspired salad is satisfying, colorful, and easy to customize.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 6 servings
- Category: Salad
- Method: Boiling
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
- 12 oz pasta of choice
- 1/2 cup red pesto
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/4 red onion, thinly sliced
- 1 cup mozzarella pearls or feta cheese
- 1/2 cup black olives, sliced
- 2 cups spinach or arugula
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1/2 tsp salt
- 1/2 tsp black pepper
- Fresh basil for garnish
Instructions
- Bring a large pot of salted water to a boil and cook the pasta until al dente according to package instructions.
- Drain the pasta and rinse under cold water until completely cooled.
- In a large mixing bowl, combine the cooked pasta, cherry tomatoes, cucumber, red onion, black olives, and spinach or arugula.
- In a small bowl, whisk together the red pesto, olive oil, and lemon juice until smooth.
- Pour the dressing over the pasta salad and toss until evenly coated.
- Fold in the mozzarella pearls or feta cheese.
- Season with salt and black pepper to taste.
- Garnish with fresh basil before serving.
Notes
- Add grilled chicken, shrimp, tuna, or chickpeas for extra protein.
- Roasted vegetables can be added for extra flavor and texture.
- Use parmesan or goat cheese instead of mozzarella or feta if preferred.
- Whole wheat or gluten-free pasta works well in this recipe.
- Refresh leftovers with a drizzle of olive oil or extra pesto before serving.
- Store in an airtight container in the refrigerator for up to 4 days.
- Best served cold or at room temperature.
Nutrition
- Serving Size: 1 serving
- Calories: 430 kcal
- Sugar: 5 g
- Sodium: 640 mg
- Fat: 19 g
- Saturated Fat: 6 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 49 g
- Fiber: 4 g
- Protein: 14 g
- Cholesterol: 20 mg
