This Pesto Pasta Salad is everything you want in a side dish: bold in flavor, beautifully colorful, and ready in under 30 minutes. With a base of short pasta tossed in herbaceous pesto and packed with fresh vegetables, it’s the kind of recipe that shines on picnic tables and potluck spreads alike. 🌞✨
Whether you use store-bought or homemade pesto, this salad will bring a burst of green goodness to your plate — and pairs perfectly with grilled chicken, seafood, or veggie skewers. Light enough to refresh, filling enough to satisfy. ✅
Why You’ll Love This Salad
✅ Quick & easy — ready in just 30 minutes
✅ Versatile — serve it warm, chilled, or room temperature
✅ Make-ahead friendly — ideal for cookouts and prep days
✅ Fresh, zesty & crowd-pleasing
✅ Vegetarian & easily adaptable for dairy-free eaters
🛒 Ingredients You’ll Need (Expanded)
For the Pasta Salad:
- 12 oz short pasta – Try fusilli, cavatappi, farfalle, penne, or campanelle — shapes that hold sauce well.
- 1 red or yellow bell pepper, chopped – Adds a pop of color and sweet crunch.
- 1 English cucumber, chopped – Cool, crisp contrast to the bold pesto.
- 8 oz cherry tomatoes, halved – Juicy and naturally sweet.
- 1 (14 oz) can artichoke hearts, drained & chopped – Brings a briny, tangy element.
- Black pepper to taste – Adds a little heat to balance the brightness.
For the Homemade Pesto (optional):
- 3 cups fresh basil leaves, loosely packed – The heart of any great pesto.
- ½ cup toasted pine nuts – Rich and nutty flavor.
- ½ cup grated Parmesan cheese – Salty, umami-packed, and deeply savory.
- 1 garlic clove – Just enough for a bold aromatic punch.
- ¼ tsp salt + ⅛ tsp black pepper – Brings all the flavors to life.
- ½ cup olive oil – Helps create a luscious, emulsified sauce.
💡 You can always use a good-quality store-bought pesto for convenience — it works just as well.
👩🍳 How to Make Pesto Pasta Salad
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain, rinse briefly under cold water to cool, and transfer to a large mixing bowl.
Step 2: Make the Pesto (if homemade)
In a food processor, combine basil, pine nuts, Parmesan, garlic, salt, and pepper. Pulse until finely chopped. With the processor running, slowly drizzle in olive oil until smooth and creamy. Scrape down sides as needed.
Step 3: Toss with Pesto
Stir the pesto into the cooled pasta, mixing until all noodles are well-coated in green goodness.
Step 4: Add the Veggies
Add in the chopped bell pepper, cucumber, cherry tomatoes, and artichoke hearts. Toss gently to combine. Season with black pepper to taste.
Step 5: Chill & Serve
You can serve immediately, but for best flavor, cover and chill for at least 2 hours. This allows the flavors to meld beautifully.
🍽️ Serving Suggestions
- 🍗 Serve with grilled chicken or lemon garlic shrimp
- 🧀 Add crumbled feta or mini mozzarella balls for extra creaminess
- 🍋 Squeeze in fresh lemon juice for added brightness
- 🥬 Toss in baby arugula or spinach before serving
- 🌰 Sprinkle extra pine nuts on top for texture
💡 Expert Tips & Variations
- Short on time? Use store-bought pesto and pre-chopped veggies
- Make it dairy-free by omitting Parmesan or using a vegan pesto
- Want a protein boost? Add chickpeas, chicken, or hard-boiled eggs
- Add olives or sun-dried tomatoes for a Mediterranean twist
- Mix up the herbs with parsley, mint, or spinach in your pesto
🥡 Storage & Make-Ahead
- Fridge: Store in an airtight container for 2–3 days
- Refreshing tip: If pasta absorbs too much pesto, stir in a little olive oil before serving
- Do not freeze – fresh herbs and veggies won’t hold up well in the freezer
❓ FAQ
Q: Can I make this salad the day before?
A: Absolutely — it’s even better after chilling overnight! Just give it a stir and add a splash of oil before serving.
Q: Can I use a different pasta shape?
A: Yes! Any short pasta that holds sauce well will work — penne, bowtie, or rotini are great options.
Q: Can I use jarred pesto?
A: Definitely. Just choose one with a good ingredient list and fresh basil flavor.
Q: How can I make this gluten-free?
A: Swap in your favorite gluten-free pasta — just be sure not to overcook it!
❤️ Final Thoughts
Pesto Pasta Salad is the ultimate summer side dish — bright, refreshing, and full of herby punch. 🌿🍴 With its mix of textures (crisp cucumber! juicy tomatoes! tender noodles!) and the unmistakable richness of basil pesto, it hits all the right notes for a satisfying bite.
Whether you’re feeding a backyard BBQ crew, bringing a bowl to a potluck, or prepping a week of healthy lunches, this salad is guaranteed to disappear fast. It’s vibrant, flexible, and a celebration of simple ingredients done right.
Because sometimes, the best recipes are the ones that let the freshness speak for itself. 🌞💚
Short version
Pesto Pasta Salad
Ingredients
For the Pasta Salad:
- 12 ounces short pasta like fusilli, cavatappi, farfalle, penne, or campanelle, cooked and cooled
- 1 cup pesto sauce – homemade or store-bought works great
- 1 red or yellow bell pepper chopped for color and crunch
- 1 English cucumber chopped for fresh, crisp texture
- 8 ounces cherry tomatoes halved for juicy sweetness
- 14- ounce can artichoke hearts drained and chopped for a tangy bite
- black pepper to taste added just before serving
For the Pesto Sauce:
- 3 cups loosely packed fresh basil leaves for a vibrant herbaceous base
- ½ cup toasted pine nuts to add a rich nutty flavor
- ½ cup grated Parmesan cheese about 2 ounces for salty, savory depth
- 1 clove garlic for bold aromatic punch
- ¼ teaspoon salt to enhance the flavors
- ⅛ teaspoon black pepper for a subtle kick
- ½ cup olive oil to blend everything into a smooth creamy pesto
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Drain well and transfer to a large bowl to cool.
- To make homemade pesto, add all ingredients except the olive oil to a food processor and pulse until finely chopped. With the processor running, slowly drizzle in the olive oil through the feed tube, blending until smooth. Scrape down the sides as needed.
- Stir the pesto sauce into the cooled pasta until evenly coated.
- Add the chopped bell pepper, cucumber, tomatoes, and artichoke hearts to the bowl. Stir to combine. Season with black pepper to taste. If the pasta salad looks dry, drizzle in a bit of extra virgin olive oil and toss again.
- You can serve the pasta salad right away, but for best flavor, refrigerate for at least 2 hours before serving. Store leftovers in an airtight container in the fridge for 2-3 days.
Notes
