When the sun is shining and the days are long, nothing hits the spot quite like a vibrant, refreshing pasta salad. This Pesto Pasta Salad is the ultimate summer dish—packed with fresh basil, juicy tomatoes, crisp veggies, and perfectly cooked pasta, all tossed in a bold, garlicky homemade pesto dressing. It’s light yet satisfying, simple to make, and bursting with flavor in every bite.
Whether you’re looking for an easy side dish for a picnic or BBQ, a meal-prep lunch that stays delicious for days, or a quick dinner that comes together in under 30 minutes, this recipe is exactly what you need.
This isn’t just another pasta salad—it’s a next-level pesto pasta salad that delivers a perfect mix of freshness, texture, and taste. Ready to dig in?
Ingredients
For the Pasta Salad:
- 10 oz short pasta (fusilli, rotini, or farfalle work best)
- 1 ½ cups cherry tomatoes, halved
- 1 cup fresh baby spinach, roughly chopped
- ½ cup cucumber, diced
- ½ cup red bell pepper, diced
- ¼ cup red onion, finely chopped
- ¼ cup toasted pine nuts (or slivered almonds for a budget-friendly option)
- ½ cup freshly grated Parmesan cheese
- ¼ cup crumbled feta cheese (optional, for extra creaminess)
For the Pesto Dressing:
- 1 packed cup fresh basil leaves
- ¼ cup extra virgin olive oil
- ¼ cup toasted pine nuts
- ¼ cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 tablespoon lemon juice
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons water (as needed, to thin the pesto)
For Extra Flavor (Optional):
- 1 teaspoon red pepper flakes (for a little kick)
- 1 teaspoon honey (to balance the flavors)
Step-by-Step Instructions
1. Cook the Pasta
Begin by bringing a large pot of salted water to a rolling boil. Add the pasta and cook it according to the package instructions until it reaches an al dente texture. This is crucial, as slightly firm pasta holds up better in a salad and won’t become mushy when mixed with the dressing.
Once the pasta is cooked, drain it and immediately rinse it under cold water for about 20 to 30 seconds. This stops the cooking process and prevents the pasta from absorbing too much dressing.
Shake off any excess water and transfer it to a large mixing bowl.
2. Make the Pesto Dressing
While the pasta is cooling, prepare the homemade pesto.
In a food processor or blender, combine the fresh basil leaves, toasted pine nuts, grated Parmesan cheese, minced garlic, lemon juice, salt, and black pepper. Pulse the mixture a few times until everything is broken down into a rough paste.
With the machine running, slowly drizzle in the extra virgin olive oil, allowing the ingredients to blend into a smooth, creamy dressing. If the pesto seems too thick, add one or two tablespoons of water to thin it to a pourable consistency.
Taste the pesto and adjust as needed—if you enjoy a little spice, add red pepper flakes, and if the flavor is slightly bitter, a touch of honey will help balance it out.
3. Assemble the Salad
To the bowl of cooled pasta, add the halved cherry tomatoes, chopped baby spinach, diced cucumber, diced red bell pepper, and finely chopped red onion.
Pour the freshly made pesto dressing over the pasta and vegetables, ensuring that everything is evenly coated. Use a large spoon or tongs to gently toss the ingredients together, making sure the flavors are well distributed.
Next, sprinkle in the toasted pine nuts, freshly grated Parmesan, and crumbled feta (if using). Toss once more, just enough to incorporate the final ingredients without breaking down the softer ones.
4. Chill and Serve
For the best flavor, cover the bowl with plastic wrap or transfer the salad to an airtight container and let it chill in the refrigerator for at least 30 minutes. This resting time allows the pesto to fully infuse into the pasta and vegetables, deepening the flavors and making every bite even more delicious.
Before serving, give the salad a quick toss and taste to see if it needs a final touch—sometimes, a drizzle of olive oil or a squeeze of lemon juice can brighten it up even more.
Serve it cold or at room temperature and enjoy this refreshing, flavorful pasta salad!
Tips for the Best Pesto Pasta Salad
- Use high-quality olive oil and Parmesan cheese to elevate the flavor of your homemade pesto.
- Toast your pine nuts before using them—this enhances their nutty taste and makes a big difference in flavor.
- Rinse the pasta under cold water to prevent overcooking and ensure the best texture for the salad.
- Let the salad rest in the fridge for at least 30 minutes before serving. This allows all the flavors to meld beautifully.
- Customize your salad by adding grilled chicken, shrimp, or avocado for extra protein and richness.
This Fresh & Easy Pesto Pasta Salad is the perfect dish for any occasion. Light, fresh, and bursting with bold flavors, it’s a go-to recipe you’ll find yourself making again and again.
Give it a try, and let the flavors of summer shine on your plate!
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