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    Home » Recipes » Season » Vegetarian Summer Recipes

    Pesto Pasta Salad

    Published: Apr 28, 2022 · Updated: May 5, 2022 by Sapana Chandra, MS, CHC · Leave a Comment

    Jump to Recipe Print Recipe

    Whether you’re looking for a refreshing lunch or a dish to bring to a potluck, this pesto pasta salad is delicious and easy to make. Made with basil pesto tossed in perfectly cooked pasta noodles, this recipe comes together in under 30 minutes!

    Side view of bowl of pesto pasta salad.

    From start-to-finish, this pesto pasta salad recipe only takes 30 minutes to pull together. It’s perfect for quick meals to eat throughout the week or last-minute get-togethers. Serve this salad as a side dish or on its own.

    How to make pesto pasta salad

    In 3 easy steps, you’ll have a delicious pasta salad. Detailed ingredient measurements, instructions, and notes can be found on the printable recipe card at the bottom of the page, but here’s is a quick summary:

    1. Cook the Pasta. Prepare the pasta noodles according to the directions on the packaging. As soon as it's done, drain and poor under cool running water

    A colander filled with cooked pasta noodles.

    2. Make the pesto. In a food processor, combine the fresh basil, pine nuts, olive oil, lemon juice, salt, and pepper. Process until smooth and creamy. Scoop out of the food processor and set aside.

    Food processor filled with basil pesto.

    3. Assemble the pasta salad. In a large bowl, combine noodles, pesto, and the remaining ingredients. Toss until it's well combined. Taste and adjust seasoning, if needed.

    All of the ingredients in a bowl, ready to be stirred.

    Storing for later

    This pesto pasta salad keeps well for up to 4 days if stored in an airtight container in the refrigerator. Be sure to mix, taste, and season before serving, if needed.

    Customize it

    You can also easily adapt this pasta salad to your favorite ingredients. And if you have dietary needs, just substitute or exclude a few ingredients.

    • Vegan: Just remove the mozzarella cheese.
    • Gluten-free: Use gluten-free pasta noodles. Be sure to follow the cooking ingredients that come on the packaging.
    • Nut-free: Skip the pine nuts and add a handful of extra greens.
    • Greens: Don't have fresh basil? Use another leafy green, such as kale or spinach.
    Ingredients for pasta salad stirred in bowl with wooden spoon.

    More easy pasta recipes

    Pasta salads are just one way to enjoy summer. Here’s a few other salads to enjoy.

    • Italian Potato Salad
    • Strawberry Arugula Salad
    • Heirloom Tomato Salad
    • Mediterranean Quinoa Salad

    If you tried this pesto pasta salad or any other recipe, be sure to rate the recipe and let me know what you think. Follow me on Pinterest, Instagram, and Facebook for more delicious recipes.

    Editor’s note: This recipe was originally published on August 10, 2020. Since then, it’s been freshened up with new pictures and more details to help you make the recipe.

    Side view of bowl of pesto pasta salad.

    Pesto Pasta Salad

    5 from 36 votes
    Print Rate
    Prep time: 10 minutes
    Cook time: 20 minutes
    Total time: 30 minutes
    Servings: 8 servings
    Calories: 287kcal
    Author: Sapana Chandra
    Whether you’re looking for a refreshing lunch or a dish to bring to a potluck, this pesto pasta salad is delicious and easy to make. Made with basil pesto tossed in perfectly cooked pasta noodles, this recipe comes together in under 30 minutes!

    Ingredients

    Pasta Salad

    • 1 pound pasta, such as cavatelli or penne
    • 1 cup cherry tomatoes, halved
    • 8 oz fresh mozzarella, cut into small bite-sized pieces
    • ½ cup finely chopped red onion
    • ¼ cup chopped pepperoncini
    • ¼ cup finely chopped parsley

    Basil Pesto

    • 3 cups basil leaves
    • ½ cup olive oil
    • ⅓ cup pine nuts
    • ⅓ cup grated parmesan cheese
    • 1 tablespoon lemon juice
    • 2 cloves garlic
    • 1 teaspoon sea salt
    • ¼ teaspoon black pepper

    Instructions

    • Cook the pasta. Bring a large pot of salted water to a boil. Add pasta and cook until tender. Be sure to check the package for recommended cook time. Drain and rinse well under cold water.
    • Make the pesto. While the pasta cooks, prepare the basil pesto. In a food processor, combine the fresh basil, pine nuts, parmesan cheese, olive oil, garlic, lemon juice, salt, and pepper. Process until smooth and creamy. Scoop out of the food processor and set aside.
    • Assemble the pasta salad. In a large bowl, combine noodles, pesto, cherry tomatoes, mozzarella, pepperoncini, and parsley. Toss until it's well combined. Taste and adjust seasoning, if needed.

    Notes

    • Chill before serving. Pasta salad gets better as it rests. For the best flavor, mix and refrigerate the salad for at least 30 minutes. This is why this salad tastes even better the next day.

    Nutrition

    Calories: 287kcal, Carbohydrates: 7g, Protein: 10g, Fat: 25g, Saturated Fat: 7g, Cholesterol: 26mg, Sodium: 834mg, Potassium: 350mg, Fiber: 2g, Sugar: 4g, Vitamin A: 1210IU, Vitamin C: 17mg, Calcium: 221mg, Iron: 2mg
    Course: Main Dish, Side Dish
    Cuisine: Italian
    Tried this recipe?Mention @realandvibrant and hashtag #realandvibrant!

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    About Sapana Chandra, MS, CHC

    Sapana Chandra is a certified health coach, author of Plant Power Bowls, and founder of Real +Vibrant. Here you’ll find simply delicious vegetarian recipes with step-by-step photo instructions – recipes you’ll be excited to enjoy and share with your loved ones.

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    Sapana Chandra

    Hi, I'm Sapana! I’m a recipe developer and author of the cookbook Plant Power Bowls. Here you'll find simple, delicious, vegetarian recipes made with fresh, seasonal ingredients. Learn more about me

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