Go Back
To make a great pesto pasta salad, you need a few key items. Here’s what you’ll need: - 2 cups of fusilli or penne pasta - 1 cup fresh basil leaves - 1/2 cup pine nuts, lightly toasted - 1/2 cup grated Parmesan cheese - 1/2 cup extra virgin olive oil - 1 cup cherry tomatoes, halved - 1 cup cucumber, diced - 1/4 cup red onion, finely chopped - 1 teaspoon lemon zest - Salt and pepper to taste Each of these ingredients adds flavor and texture to the dish. The pasta serves as the base, while the pesto provides a rich, herbal taste. Want to make your salad special? You can add some optional items: - 1/4 cup kalamata olives, pitted and sliced These olives give a nice briny kick. Feel free to mix and match based on your taste. Finish off your salad with some tasty toppings. Here are a few ideas: - Extra grated Parmesan cheese - Crushed red pepper flakes for a bit of heat - Fresh herbs like parsley or arugula for freshness These toppings can really enhance your salad. Try them out to find your favorite combo. For the full recipe, check out the details above! To make great pesto pasta salad, start with the right pasta. I prefer fusilli or penne. They hold the sauce well. Bring a big pot of salted water to a boil. Add your pasta and cook it until it is al dente. This means it should be firm but not hard. This usually takes about 8-10 minutes. After cooking, drain the pasta. Rinse it with cold water to stop it from cooking more. This keeps the pasta fresh and nice. Put the cooled pasta in a large mixing bowl. Now, let’s make the pesto. You need fresh basil leaves, toasted pine nuts, and Parmesan cheese. Put these in a food processor. Add lemon zest for a bright touch. Pulse the mix until everything is finely chopped. With the processor running, slowly pour in extra virgin olive oil. This helps form a smooth paste. Taste your pesto and add salt and pepper as needed. Great pesto should have a rich flavor and aroma. It’s time to mix! Pour the fresh pesto over your cooled pasta. Use a spatula to fold it in gently. Make sure every piece of pasta gets coated well. Then, add in the cherry tomatoes, diced cucumber, and red onion. If you like olives, toss those in too. Mix everything until it’s nicely combined. Check the taste and add more salt or pepper if you want. Cover the bowl and chill the salad for at least 30 minutes. This helps the flavors mix well. For the full recipe, refer to the details above. To make the best pesto pasta salad, start with fresh ingredients. Use high-quality olive oil for a rich taste. When blending the pesto, pulse the basil and nuts first. Then add cheese and olive oil gradually. This helps create a smooth texture. Don't skip rinsing the pasta in cold water. It stops the cooking and keeps the pasta firm. Mix the pesto and pasta while the pasta is still warm. This helps the flavors soak in better. If you want a kick, add a pinch of red pepper flakes. To keep your pesto pasta salad fresh, store it in an airtight container. This helps prevent it from drying out. If you make it a day ahead, it's even better! The flavors blend well overnight. However, if you add tomatoes and cucumbers, wait until serving to mix them in. This keeps them crunchy and bright. Check the salad daily if you have leftovers. If it starts to smell off, it’s time to toss it. Pesto pasta salad is great on its own but pairs well with many dishes. Serve it with grilled chicken or fish for a complete meal. You can also enjoy it with crusty bread for a nice crunch. Add a side of fresh fruit for a balanced plate. For a fun twist, try it as a filling for wraps or sandwiches. It makes a great picnic dish too! For a refreshing drink, pair it with lemonade or iced tea. {{image_2}} You can add protein to make your pesto pasta salad more filling. Grilled chicken is a popular choice. It adds a nice flavor and texture. Shrimp also works well and cooks quickly. For a meatless option, try chickpeas or black beans. They add protein and fiber. You can also use diced tofu for a plant-based protein. Just be sure to season your protein to blend well with the pesto. Switching up the veggies can change the whole salad. Try adding bell peppers for a sweet crunch. Spinach or arugula can add a fresh green taste. Roasted veggies, like zucchini or bell peppers, can bring a warm flavor. You can even mix in artichoke hearts for a unique twist. Experimenting with different veggies keeps the salad exciting! If you want a vegan pesto pasta salad, swap out the cheese. Nutritional yeast gives a cheesy flavor without dairy. Use gluten-free pasta to make it gluten-free. There are many options, like rice or quinoa pasta. Always check labels to ensure they fit your needs. You can still enjoy a tasty salad while meeting dietary requirements! For the full recipe, refer to the Pesto Pasta Salad Delight section. To keep your pesto pasta salad fresh, store it in an airtight container. Make sure to seal it well to prevent air from getting in. Place the container in the fridge. It will stay good for about 3-4 days. If you notice any changes in smell or color, it’s best to toss it out. You can freeze pesto pasta salad, but it may change in texture. To freeze, place the salad in a freezer-safe container. Leave some space at the top for expansion. It’s best to eat it within 2-3 months for the best taste. When you’re ready to eat it, move it to the fridge to thaw overnight. When reheating, do it gently. You can use a microwave or a skillet. If using a microwave, heat in short bursts. Stir in between to ensure even heating. If you use a skillet, add a splash of olive oil to keep it moist. This will help the flavors come back to life. Yes, you can use store-bought pesto. It saves time and is often very tasty. Look for a brand with fresh ingredients. Check the label for quality. If you prefer, make your own for a unique flavor. Homemade pesto tastes bright and fresh. Fusilli and penne are great choices. They hold the pesto well and add texture. You can also try rotini or farfalle. Any pasta shape that is bite-sized works well. Just cook until al dente for the best texture. You can keep this salad in the fridge for about 3 to 5 days. Store it in an airtight container. The flavors will meld and get better over time. Just be sure to stir before serving. If it looks dry, add a little olive oil before enjoying it again. In this blog post, we explored how to make a delicious pesto pasta salad. We covered essential and optional ingredients, step-by-step cooking tips, and creative variations for every taste. You learned how to store leftovers properly and answered some common questions. Pesto pasta salad is easy to customize and fun to make. Experiment with flavors and enjoy your creation. You’ll impress your friends and family with your cooking skills. Enjoy every bite!

Pesto Pasta Salad

Elevate your summer meals with this refreshing Pesto Pasta Salad Delight! Packed with vibrant veggies and a creamy basil pesto, this dish is perfect for picnics or family dinners. Made with fusilli or penne pasta, cherry tomatoes, and crunchy cucumbers, it’s both delicious and easy to prepare. Ready in just 45 minutes, this recipe is a must-try! Click through to discover how to make this tasty salad that everyone will love!
Print Recipe Pin Recipe

Ingredients
  

2 cups of fusilli or penne pasta

1 cup fresh basil leaves

1/2 cup pine nuts, lightly toasted

1/2 cup grated Parmesan cheese

1/2 cup extra virgin olive oil

1 cup cherry tomatoes, halved

1 cup cucumber, diced

1/4 cup red onion, finely chopped

1 teaspoon lemon zest

Salt and pepper to taste

Optional: 1/4 cup kalamata olives, pitted and sliced

Instructions
 

Cook the Pasta: In a large pot of salted boiling water, cook the pasta according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside in a large mixing bowl.

    Make the Pesto: In a food processor, combine the basil, pine nuts, Parmesan cheese, and lemon zest. Pulse until finely chopped. While the processor is running, gradually add the olive oil until a smooth paste forms. Season with salt and pepper to taste.

      Combine Ingredients: Add the pesto to the cooled pasta and mix well until the pasta is evenly coated.

        Add Veggies: Fold in the cherry tomatoes, cucumber, red onion, and olives (if using) until well combined. Adjust seasoning with additional salt and pepper if needed.

          Chill: Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld.

            Serve: Toss the salad gently before serving, and drizzle with a bit more olive oil if desired.

              Prep Time: 15 mins | Total Time: 45 mins | Servings: 4-6