Pesto Pasta Salad is a bright, fresh dish that combines tender pasta shapes with a vibrant basil pesto sauce. Tossed with juicy cherry tomatoes, crisp cucumbers, and a sprinkle of Parmesan cheese, it makes a colorful and tasty meal or side. The herby, garlicky pesto gives each bite a flavorful punch that’s hard to resist.
I love making pesto pasta salad because it’s so easy to whip up and perfect for warm days when you want something light but satisfying. Sometimes I like to add a handful of toasted pine nuts or some olives to mix things up a bit. It’s also a great way to use leftover basil from the garden or grab a jar of good-quality pesto from the store when I’m short on time.
This salad is a crowd-pleaser at picnics, barbecues, or casual lunches. I usually chill it for a little while before serving so the flavors can blend together nicely, making it even better the next day. It’s one of those dishes that feels fresh and homey all at once, and I always look forward to making it again.
Key Ingredients & Substitutions
Pasta: Radiatori or similar pasta shapes hold pesto well with their ridges. You can swap with fusilli, rotini, or penne if needed.
Pesto: Basil pesto is the star here. Use store-bought for ease or homemade for fresher flavor. For a dairy-free version, skip the cheese or use nutritional yeast.
Vegetables: Cherry tomatoes, zucchini, and bell pepper add color and crunch. Feel free to swap in cucumber, roasted red peppers, or snap peas based on your taste and what’s available.
Edamame: Adds protein and a pop of green. Green peas or chickpeas work as good alternatives.
How Do You Perfectly Cook Pasta for a Cold Salad?
Cooking pasta just right is crucial to a great pesto pasta salad. You want it al dente so it keeps its shape and doesn’t get mushy when cooled.
- Boil salted water generously—it seasons the pasta from inside out.
- Cook according to package directions but start checking a minute or two early.
- Drain and rinse quickly under cold water to stop cooking and cool the pasta.
- Toss immediately with a little olive oil or pesto to keep it from sticking.
By following these simple steps, your pasta will stay firm but tender, perfect for tossing with fresh veggies and pesto.
Equipment You’ll Need
- Large pot – for boiling pasta evenly and quickly.
- Colander – makes draining and rinsing pasta easy and mess-free.
- Large mixing bowl – to toss pasta, veggies, and pesto without spills.
- Spoon or spatula – helps mix the salad gently without breaking pasta.
- Sharp knife and cutting board – for chopping veggies cleanly and safely.
Flavor Variations & Add-Ins
- Add grilled chicken or shrimp for extra protein and a more filling salad.
- Swap basil pesto for sun-dried tomato pesto for a sweeter, tangy twist.
- Mix in fresh mozzarella balls or crumbled feta for a creamy, salty bite.
- Include roasted vegetables like eggplant or bell peppers for smoky depth.
How to Make Pesto Pasta Salad
Ingredients You’ll Need:
- 12 oz pasta (radiatori or similar shapes)
- 1 cup cherry tomatoes, halved
- 1 small zucchini, sliced into half-moons
- ½ cup yellow bell pepper, chopped
- ½ cup shelled edamame (or green peas)
- ¾ cup prepared basil pesto
- ¼ cup fresh basil leaves, thinly sliced
- ¼ teaspoon red pepper flakes (adjust to taste)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil, optional (for drizzling)
How Much Time Will You Need?
This recipe takes about 15 minutes of active prep and cooking time, plus at least 30 minutes chilling time in the fridge to let the flavors blend together nicely.
Step-by-Step Instructions:
1. Cook the Pasta:
Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until it’s al dente (firm but cooked through). Drain the pasta and rinse it under cold water to stop the cooking process and cool it down. Set it aside.
2. Prep the Veggies:
While the pasta is cooking, slice your cherry tomatoes in half, cut the zucchini into half-moon shapes, chop the yellow bell pepper, and prepare the shelled edamame or peas.
3. Combine Everything:
In a large bowl, mix together the cooked pasta and all of your prepared vegetables. Add the basil pesto and toss gently, making sure all the pasta and veggies get coated well.
4. Add Finishing Touches:
Stir in the fresh basil leaves and sprinkle red pepper flakes on top. Season with salt and freshly ground black pepper to taste. If you like, drizzle a bit of olive oil for added richness and toss everything once more.
5. Chill and Serve:
Cover the bowl with plastic wrap and refrigerate the salad for at least 30 minutes before serving. This helps all the flavors come together. Serve it cold or at room temperature, adding a little extra fresh basil on top if you want.
Can I Use Frozen Vegetables in This Pasta Salad?
Yes, you can use frozen edamame or peas—just thaw them completely and drain any excess water before adding. For other veggies like zucchini or bell pepper, fresh is best for texture and flavor.
How Long Does Pesto Pasta Salad Keep in the Fridge?
Store the salad in an airtight container in the refrigerator for up to 3 days. Give it a gentle toss before serving, as the pesto may thicken or settle a bit.
Can I Make This Salad Ahead of Time?
Absolutely! It tastes even better after sitting for a few hours or overnight in the fridge, which allows the flavors to meld nicely. Just be sure to toss it again before serving.
What Pasta Works Best for Pesto Pasta Salad?
Pasta with ridges or curves like radiatori, rotini, or fusilli hold the pesto sauce well. Avoid very thin or smooth noodles, which don’t capture sauce as effectively.
