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Red Pesto Pasta Salad

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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.

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

  1. Bring a large pot of salted water to a boil and cook the pasta until al dente according to package instructions.
  2. Drain the pasta and rinse under cold water until completely cooled.
  3. In a large mixing bowl, combine the cooked pasta, cherry tomatoes, cucumber, red onion, black olives, and spinach or arugula.
  4. In a small bowl, whisk together the red pesto, olive oil, and lemon juice until smooth.
  5. Pour the dressing over the pasta salad and toss until evenly coated.
  6. Fold in the mozzarella pearls or feta cheese.
  7. Season with salt and black pepper to taste.
  8. 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

Find it online: https://thefamilycooking.com/red-pesto-pasta-salad/