Pesto Pasta Salad is the ultimate easy and flavorful dish that’s perfect for summer gatherings, quick weeknight dinners, or even a packed lunch. This vibrant salad combines perfectly cooked pasta, a generous coating of fragrant pesto, and a medley of fresh, colorful vegetables. The best part? It’s incredibly simple to make, requiring minimal cooking and maximum taste. I remember making this for the first time at a summer potluck. It was an instant hit, and the bowl was empty within minutes. Pesto Pasta Salad is a recipe I’ve tweaked and perfected.
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Why You Will Love This Pesto Pasta Salad Recipe
This Pesto Pasta Salad recipe is a game changer. It’s quick, easy, and bursting with flavor. It comes together in under 20 minutes, making it ideal for busy weeknights or spontaneous gatherings. Also, it’s a fantastic way to enjoy fresh, seasonal vegetables and a great vegetarian option. There’s something so comforting and satisfying about a bowl of pasta coated in rich pesto.
My kids absolutely love it, and I feel great knowing they’re getting a healthy dose of greens. Plus, it’s incredibly versatile. You can easily customize the ingredients to suit your taste or use whatever vegetables you have on hand.
Ingredients Needed for This Pesto Pasta Salad Recipe
- Pasta: 1 pound of your favorite pasta shape (rotini, penne, farfalle, and fusilli work well)
- Pesto: 1 cup of fresh or store bought pesto
- Cherry Tomatoes: 1 pint, halved
- Fresh Mozzarella Balls: 8 ounces, halved or quartered depending on size
- Black Olives: 1/2 cup, sliced
- Red Onion: 1/4 cup, thinly sliced
- Pine Nuts: 1/4 cup, toasted
- Olive Oil: 2 tablespoons
- Lemon Juice: 1 tablespoon
- Salt and Pepper: To taste
How to Make This Pesto Pasta Salad Recipe
- 1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Drain the pasta and rinse with cold water to stop the cooking process. This helps prevent the pasta from sticking together.
- 2. Prepare the Vegetables: While the pasta is cooking, halve the cherry tomatoes, slice the black olives, and thinly slice the red onion. If you’re using fresh mozzarella balls, halve or quarter them based on size.
- 3. Combine the Ingredients: In a large bowl, combine the cooked and cooled pasta, halved cherry tomatoes, mozzarella balls, sliced black olives, and thinly sliced red onion.
- 4. Add the Pesto: Pour the pesto over the pasta and vegetables. Gently toss to ensure everything is evenly coated.
- 5. Add Olive Oil and Lemon Juice: Drizzle olive oil and lemon juice over the salad. This adds moisture and brightness.
- 6. Season: Season with salt and pepper to taste. Remember that pesto can be salty, so start with a small amount and adjust as needed.
- 7. Add Pine Nuts: Sprinkle the toasted pine nuts over the salad. They add a delightful crunch and nutty flavor.
- 8. Chill (Optional): For best results, chill the salad in the refrigerator for at least 30 minutes to allow the flavors to meld together. This is especially refreshing on a hot day.
How to Serve This Pesto Pasta Salad Recipe
This Pesto Pasta Salad is incredibly versatile and can be served in numerous ways!
- As a Side Dish: Perfect alongside grilled chicken, fish, or vegetables.
- As a Main Course: Add grilled shrimp, chicken, or chickpeas for extra protein to make it a full meal.
- At Picnics and Potlucks: Easy to transport and always crowd pleasing.
- Toppings: Consider adding a sprinkle of Parmesan cheese or a drizzle of balsamic glaze for added flavor.
How to Store This Pesto Pasta Salad Recipe
Proper storage ensures that your Pesto Pasta Salad stays fresh and delicious.
- Refrigeration: Store leftover salad in an airtight container in the refrigerator for up to 3 days. The pasta may absorb some of the pesto over time, so you might want to add a little extra before serving.
- Freezing: Freezing is not recommended, as the pasta and vegetables can become mushy when thawed. Also, pesto doesn’t hold up well in the freezer.
- Reheating: Since this is a cold salad, reheating is not necessary. Simply take it out of the refrigerator about 15 minutes before serving to allow it to come to room temperature.
Tips to Make This Pesto Pasta Salad Recipe
Here are some handy tips to elevate your Pesto Pasta Salad:
- Ingredient Swaps: Use different types of pasta, such as gluten free pasta for a gluten free version, or swap the mozzarella for feta cheese.
- Success Tips: Don’t overcook the pasta. Al dente pasta holds its shape and texture better in a salad.
- Common Mistakes to Avoid: Over salting the dish. Pesto is already salty, so taste and season carefully.
- Pro Tips for Best Results: Toast the pine nuts for enhanced flavor. Also, use high quality pesto, either homemade or store bought, for the best taste.
Helpful Notes for This Pesto Pasta Salad Recipe
Some extra clarifications to assist you.
- Ingredient Details: Fresh pesto is best, but store bought works well in a pinch.
- Equipment Recommendations: A large pot for boiling pasta, a colander for draining, and a big bowl for mixing.
- Vegetarian Note: This recipe is naturally vegetarian, making it a great option for plant based eaters.
Variation of This Pesto Pasta Salad Recipe
There are so many exciting ways to customize your Pesto Pasta Salad.
- Seasonal Twists: Add roasted butternut squash in the fall or grilled corn in the summer.
- Optional Versions: Try adding sun dried tomatoes, artichoke hearts, or roasted red peppers.
- Creative Modifications: Experiment with different types of pesto, such as sun dried tomato pesto or kale pesto.
What is pesto pasta salad?
Pesto pasta salad is a cold or room-temperature dish made with pasta, pesto sauce, and various vegetables or cheeses. It’s a versatile and flavorful meal that’s perfect for picnics, potlucks, or a quick lunch.
How long does pesto pasta salad last?
Pesto pasta salad can typically last for 3-5 days in the refrigerator, when stored properly in an airtight container. Be sure to check for any signs of spoilage before consuming.
Can I use store-bought pesto for pesto pasta salad?
Yes, you can definitely use store-bought pesto to make pesto pasta salad. It’s a convenient option when you don’t have time to make your own. Look for high-quality brands for the best flavor.
What are some good additions to pesto pasta salad?
Some great additions to pesto pasta salad include cherry tomatoes, mozzarella balls, grilled chicken or shrimp, sun-dried tomatoes, olives, and pine nuts. Get creative and add your favorite ingredients!
Is pesto pasta salad healthy?
Pesto pasta salad can be a healthy and satisfying meal, depending on the ingredients used. Opt for whole wheat pasta, load up on fresh vegetables, and use a moderate amount of pesto to keep it on the lighter side. This makes for a healthy dish.
Pesto Pasta Salad: Quick Vegetarian Recipe
- Total Time: 30 minutes
- Yield: 6 servings 1x
Description
This Pesto Pasta Salad is a vibrant and flavorful dish that combines perfectly cooked pasta, fresh pesto, and colorful vegetables. It’s quick, easy, and perfect for any occasion!
Ingredients
- 1 pound pasta (rotini, penne, farfalle, fusilli)
- 1 cup pesto (fresh or store-bought)
- 1 pint cherry tomatoes, halved
- 8 ounces fresh mozzarella balls, halved or quartered
- 1/2 cup black olives, sliced
- 1/4 cup red onion, thinly sliced
- 1/4 cup pine nuts, toasted
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
- 1. Cook the pasta according to package directions until al dente. Drain and rinse with cold water.
- 2. Halve cherry tomatoes, slice black olives, and thinly slice red onion.
- 3. In a large bowl, combine pasta, tomatoes, mozzarella, olives, and onion.
- 4. Pour pesto over the mixture and toss gently.
- 5. Drizzle with olive oil and lemon juice, then season with salt and pepper.
- 6. Sprinkle with toasted pine nuts.
- 7. Chill for at least 30 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Cuisine: Italian
Nutrition
- Calories: 350
- Sugar: 5g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 5g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 20mg
