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Pesto Pasta Salad1
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Pesto Pasta Salad

This Pesto Pasta Salad combines fresh basil pesto with crisp vegetables and tender pasta for a quick, flavorful, and versatile dish perfect for any occasion.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Side Dish
Keyword: Easy, Pasta Salad, Pesto, Quick, Vegetarian
Servings: 4 servings

Ingredients

  • 8 ounces rotini or penne pasta choose your favorite type
  • 1 cup fresh basil leaves packed
  • 1/4 cup grated Parmesan cheese or a vegetarian-friendly alternative
  • 1/4 cup pine nuts toasted
  • 2 cloves garlic minced
  • 1/2 cup extra virgin olive oil
  • 1 cup cherry tomatoes halved
  • 1/2 cup cucumber diced
  • 1/4 cup red onion finely chopped
  • 1/4 cup black olives sliced, optional
  • Salt and freshly ground black pepper to taste
  • juice of half a lemon lemon

Instructions

  • Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain and rinse under cold water to stop the cooking process and cool the pasta. Set aside.
  • In a food processor, combine the basil leaves, toasted pine nuts, minced garlic, and grated Parmesan cheese. Pulse a few times to break down the ingredients. With the processor running, slowly drizzle in the olive oil until the mixture is smooth and creamy. Season with salt and pepper to taste.
  • In a large mixing bowl, add the cooled pasta, cherry tomatoes, cucumber, red onion, and black olives if using. Pour in the pesto and toss everything together until the pasta and veggies are evenly coated.
  • Squeeze the juice of half a lemon over the salad for a fresh, zesty finish. Adjust salt and pepper if needed. Give it one last gentle toss.
  • Refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld beautifully. Serve cold or at room temperature.

Equipment

  • Large pot
  • Food Processor
  • Large Mixing Bowl
  • Colander

Notes

Toast the pine nuts to enhance flavor and crunch. Use fresh basil for vibrant pesto. Don’t overcook pasta to avoid mushiness. The salad tastes better after resting in the fridge. Adjust olive oil to your pesto consistency. Serve with grilled chicken or chickpeas for a filling meal. Variations include using different pasta types, adding cheese or extra veggies, making it nut-free, adding spice, or mixing herbs.