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Colorful pesto pasta salad with cherry tomatoes and basil in a serving bowl

Pesto Pasta Salad

A vibrant, crowd-pleasing pasta salad that combines herbaceous pesto with fresh veggies and pasta, perfect for summer picnics and flexible enough to serve as a main or side.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 6 servings
Course: Main Course, Salad, Side Dish
Cuisine: Italian, Mediterranean
Calories: 340
Ingredients Method Notes

Ingredients
  

Pasta and Dressing
  • 12 oz short pasta (farfalle, rotini, gemelli) Reserve 1/2 cup pasta water
  • 1 cup basil pesto (homemade or store-bought)
  • 2 tbsp lemon juice Or lime for a tangier taste
  • 2-3 tbsp extra-virgin olive oil Adjust for sauce consistency
Vegetables and Toppings
  • 1 cup cherry tomatoes, halved
  • 1 small cucumber, diced Or 1 cup diced cucumber
  • 1/3 cup toasted pine nuts or chopped walnuts For budget-friendly crunch
  • 1/2 cup shredded or shaved Parmesan Or vegan Parmesan
  • 1 cup baby arugula or chopped fresh spinach
Seasoning
  • Salt and freshly ground black pepper to taste

Method
 

Preparation
  1. Bring a large pot of salted water to a boil. Add pasta and cook 8–10 minutes until al dente. Drain, reserving 1/2 cup pasta water.
  2. While pasta cooks, halve cherry tomatoes, dice cucumber, and toast nuts in a dry skillet over medium heat for 2–3 minutes until fragrant.
Mixing
  1. In a large bowl, whisk pesto with lemon juice and 2 tbsp olive oil. If sauce seems thick, add reserved pasta water until smooth and glossy.
  2. Add warm pasta to the bowl and toss gently to combine.
  3. Stir in tomatoes, cucumber, arugula, and most of the Parmesan. Taste, then adjust with salt, pepper, or more lemon.
Serving
  1. Transfer to a serving bowl, sprinkle with toasted nuts and remaining Parmesan. Serve immediately or chill for 30 minutes to let flavors meld.

Notes

If basil isn’t in season, use pesto made from baby spinach and parsley. Store in an airtight container for up to 3 days. Keep a small container of extra pesto or olive oil to refresh the salad when serving.