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Delicious pesto pasta salad with fresh vegetables and a sprinkle of cheese.

Pesto Pasta Salad

A vibrant and herby pesto pasta salad that is quick to prepare and perfect for potlucks or weeknight dinners.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

Pasta and Dressing
  • 12 ounces pasta (fusilli, rotini, or farfalle) The spirals hold pesto beautifully.
  • 1 cup fresh basil leaves, packed For vibrant, homemade pesto flavor.
  • 1/3 cup grated Parmesan cheese Aged or vegetarian rennet versions both work.
  • 1/3 cup pine nuts or walnuts, toasted Walnuts are a wallet-friendly swap with a richer note.
  • 1 clove garlic, smashed Adjust the amount to taste.
  • 1/2 cup extra virgin olive oil For a silky pesto.
  • 1 cup cherry tomatoes, halved Can swap with roasted red peppers for a smoky twist.
  • 1 cup cucumber, diced Can replace with zucchini ribbons in summer.
  • 1/2 cup blanched green beans or peas Optional; for color and crunch.
  • 1 tablespoon lemon juice Or more to brighten flavors.
Optional Additions
  • Salt and freshly ground black pepper To taste.
  • A handful of arugula, shredded rotisserie chicken, or toasted breadcrumbs For garnish.

Method
 

Preparation
  1. Bring a large pot of salted water to a rolling boil. Add the pasta and cook until just al dente according to package instructions.
  2. While the pasta cooks, toast the pine nuts or walnuts in a dry skillet over medium heat for 2–3 minutes until they turn golden.
  3. In a food processor, combine basil, toasted nuts, Parmesan, garlic, lemon juice, and a pinch of salt. Pulse until coarsely chopped, then stream in olive oil until you reach a smooth pesto.
  4. Drain the pasta and immediately rinse under cool water to stop the cooking and keep the pasta from sticking.
  5. In a large mixing bowl, add the pasta and pesto, tossing until every piece is coated.
  6. Fold in cherry tomatoes, cucumber, and optional green beans or peas. Season with salt and pepper.
  7. Finish with extra Parmesan, a squeeze of lemon, and a drizzle of olive oil.

Notes

For a nut-free pesto, omit nuts and add 2 tablespoons of extra cheese and a tablespoon of sunflower seed butter. Chill for an hour for better flavors.