Pesto Pasta Salad is one of those recipes that feels fresh without asking you to spend much time in the kitchen. Tender pasta is tossed with bright homemade pesto, juicy cherry tomatoes and fresh greens, then finished with cheese and crunchy toppings if you like. It works well as a light lunch, a side dish for dinner, or something to take to a picnic or potluck.
The pesto is what brings everything together. Fresh basil, parsley, lemon, garlic and olive oil make a sauce that is herby, tangy and rich without being heavy. Pumpkin seeds add a pleasant nutty flavor, although you can easily switch them for pine nuts, walnuts or another favorite pesto ingredient.
Pesto Pasta Salad Ingredients
This recipe makes about 6 to 8 servings as a side dish.
For the Pasta Salad
- 1 pound whole wheat or regular pasta, such as fusilli, rotini, penne or farfalle
- 1 pint cherry tomatoes, halved
- 3 generous handfuls baby arugula or fresh spinach
- 1/2 cup crumbled feta, small mozzarella balls or grated Parmesan
- 1/2 cup sliced Kalamata olives, optional
- 1 can chickpeas, about 15 ounces, rinsed and drained, optional
- Freshly ground black pepper, to taste
For the Homemade Pesto
- 1/2 cup pumpkin seeds, also called pepitas
- 1/2 cup packed fresh basil leaves
- 1/2 cup packed fresh flat-leaf parsley
- 1/4 cup fresh lemon juice
- 1 garlic clove, roughly chopped
- 1/2 teaspoon salt
- 1/3 cup extra-virgin olive oil
Also Read: Chicken Pesto Pasta Recipe
How to Make Pesto Pasta Salad
1. Cook the Pasta
Bring a large pot of salted water to a boil. Cook the pasta according to the package directions until it is al dente. Before draining, save about 1/2 cup of the cooking water. Drain the pasta and rinse it briefly under cool water. This helps stop the cooking and keeps the pasta from sticking together as it cools.
2. Toast the Pumpkin Seeds
Place the pumpkin seeds in a dry skillet over medium heat. Cook for about 4 to 5 minutes, stirring often, until they smell toasted and begin to pop. Take them off the heat and let them cool slightly. Keep a small portion aside for sprinkling over the finished salad.
3. Make the Pesto
Add the remaining toasted pumpkin seeds, basil, parsley, lemon juice, garlic and salt to a food processor. Pulse a few times, then slowly pour in the olive oil while the processor is running. Blend until you have a mostly smooth pesto with a little texture.
4. Toss the Pasta with Pesto
Put the cooled pasta in a large mixing bowl and add the pesto. Toss until the pasta is evenly coated. If the pesto seems too thick, add a small splash of the reserved pasta water and toss again. You only need enough water to loosen the sauce without making the salad watery.
5. Add the Fresh Ingredients
Add the cherry tomatoes, arugula or spinach, toasted pumpkin seeds and any extras you are using. Fold everything together gently so the tomatoes stay intact and the greens are evenly distributed.
6. Finish and Serve
Add feta, mozzarella or Parmesan if desired. Season with freshly ground black pepper and taste before adding more salt. A little extra lemon juice can wake up the flavors if the salad tastes flat. Serve right away or chill it briefly before serving.
What You Can Do Better
A few small choices can make a big difference in this pasta salad. First, do not overcook the pasta. Soft pasta can turn mushy once it is mixed with pesto and vegetables, so aim for al dente. Second, taste the pesto before mixing it into the pasta. Depending on the basil, lemon and olive oil you use, it may need a little more salt or lemon.
For a more filling meal, add chickpeas instead of treating the salad only as a side dish. You can also add grilled chicken if you are not keeping it vegetarian. If you prefer a creamier finish, a little extra feta or mozzarella works nicely.
Fresh greens are best when the salad is served soon after it is made. If you know the salad will sit for several hours, you can add the arugula or spinach closer to serving time so it stays crisp.
Also Read: Arugula Pesto
Easy Substitutions
| Ingredient | Easy Substitute |
|---|---|
| Pumpkin seeds | Pine nuts, walnuts, almonds or pecans |
| Fresh basil | Use a little more parsley or try an arugula-based pesto |
| Parsley | Additional fresh basil |
| Feta | Mozzarella or Parmesan |
| Arugula | Baby spinach |
| Regular pasta | Your favorite sturdy gluten-free pasta |
| Homemade pesto | About 2/3 cup prepared pesto |
How to Make It Vegan
The easiest way to make this pasta salad vegan is to leave out the cheese. Chickpeas and olives can add extra texture and savory flavor, making the salad more satisfying without dairy. Also check the label if you are using store-bought pesto, since some prepared pestos contain Parmesan or another dairy ingredient.
How to Make It Gluten-Free
Use a gluten-free pasta that holds its shape well after cooking. Corn, rice or quinoa-based pasta can work nicely, but avoid cooking it too long because gluten-free noodles can become soft quickly.
Can You Make Pesto Pasta Salad Ahead of Time?
Yes. The salad can be prepared ahead and stored in a covered container in the refrigerator. It is best when fresh, but it should keep well for about 3 to 4 days. The greens may soften as they sit, so for the freshest texture, add them shortly before serving.
Also Read: Bang Bang Shrimp Pasta Recipe
How to Store Leftovers
Transfer leftover pesto pasta salad to an airtight container and refrigerate it. When serving it the next day, give it a good toss. If the pasta looks a little dry, add a small splash of olive oil or lemon juice to bring the texture back.
Nutrition Information
The following figures are approximate and will vary depending on the pasta, pesto, cheese and optional ingredients used. The estimate below assumes the recipe is divided into 8 servings and includes feta but does not include optional chickpeas or olives.
| Nutrient | Approx. per serving |
|---|---|
| Calories | About 390 kcal |
| Protein | About 11 g |
| Carbohydrates | About 49 g |
| Fat | About 18 g |
| Fiber | About 7 g |
| Sugar | About 5 g |
| Sodium | About 500 mg |
If you add chickpeas, the protein and fiber will increase. Using whole-wheat pasta also changes the fiber and nutrient profile compared with regular pasta. For that reason, nutrition numbers should be treated as a general estimate rather than an exact measurement.
Also Read: Marry Me Chicken Pasta Recipe
Serving Ideas
Pesto Pasta Salad is easy to serve in different ways. Put it next to grilled vegetables, roasted chicken or fish for dinner, or serve it on its own for a simple lunch. It also fits naturally on a picnic or potluck table because it can be prepared ahead of time and served chilled or close to room temperature.
Recipe at a Glance
| Details | Information |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 10 minutes |
| Total Time | About 25 minutes |
| Servings | 6 to 8 side servings |
| Course | Salad / Side Dish |
| Cuisine | Italian-inspired |
| Best Served | Fresh or chilled |
Also Read: Stuffed Meatball Shells Recipe
Frequently Asked Questions
Can I use store-bought pesto?
Yes. Prepared pesto is a useful shortcut when you want to get the salad on the table quickly. Start with about 2/3 cup and add more if the pasta needs additional sauce.
What pasta is best for pesto pasta salad?
Short pasta shapes such as rotini, fusilli, penne and farfalle work especially well because their shape gives the pesto plenty of places to cling.
Can I leave out the cheese?
Absolutely. The salad is still flavorful without cheese. Chickpeas, olives or toasted seeds can add extra texture and savory flavor.
Can I add chicken to pesto pasta salad?
Yes. Chopped grilled or roasted chicken turns the salad into a more substantial meal. Add the chicken after the pasta has cooled.
How long does pesto pasta salad last?
Keep it covered in the refrigerator and use it within about 3 to 4 days for the best quality. The greens may become softer over time.
