Pesto Pasta Salad
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.
- 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
Instructions
- Cook pasta in salted boiling water until al dente. Drain and rinse under cold water to cool completely.
- In a large bowl, combine cooled pasta with cherry tomatoes, cucumber, onion, and any optional mix-ins.
- In a small bowl, whisk together pesto, olive oil, and lemon juice.
- Pour the pesto mixture over the pasta and toss until evenly coated.
- Season with salt and pepper to taste. Sprinkle with Parmesan cheese.
- 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
Find it online: https://thefamilycooking.com/pesto-pasta-salad-2/
