Pesto Pasta Salad
This pesto pasta salad is fresh, vibrant, and so simple to make. Use store-bought or homemade basil pesto for a burst of flavor, and serve it as a side at barbecues, potlucks, or with grilled chicken for a satisfying main dish.
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
Store pesto pasta salad in an airtight container in the refrigerator for up to 2-3 days. If it starts to dry out, simply stir in a bit of extra olive oil to refresh the texture.