10 Best Pesto Pasta Salad Recipes

Did you know that pesto originated in Genoa, Italy, and traditionally consists of basil, garlic, pine nuts, olive oil, and Parmesan cheese? This versatile sauce has evolved beyond its classic recipe, inspiring a range of delicious pasta salads. You'll find that pesto pasta salads offer a perfect balance of flavors and textures, making them ideal for various occasions. Whether you're looking for a quick weeknight dinner or a crowd-pleasing dish for your next potluck, these 10 recipes will transform your perception of pasta salads. From Mediterranean-inspired creations to protein-packed options, there's a pesto pasta salad for every palate.

Table of Contents

Key Takeaways

Classic Pesto Pasta Salad combines fusilli, fresh basil pesto, cherry tomatoes, and mozzarella for a traditional flavor profile.
Mediterranean Pesto Pasta Salad incorporates Kalamata olives, feta, and cucumber for a Greek-inspired twist.
Sun-Dried Tomato Pesto Pasta Salad offers a tangy variation with sun-dried tomatoes in the pesto base.
Creamy Avocado Pesto Pasta Salad provides a rich, dairy-free option using ripe avocados in the pesto sauce.
Grilled Chicken Pesto Pasta Salad adds protein with grilled chicken breast, making it a more substantial meal option.

Classic Basil Pesto Pasta Salad

Classic Basil Pesto Pasta Salad is a invigorating and flavorful dish perfect for summer picnics, potlucks, or as a light meal on warm evenings. This versatile recipe combines al dente pasta with a vibrant homemade basil pesto, cherry tomatoes, and fresh mozzarella for a delightful blend of textures and tastes.

The key to this dish lies in the quality of the pesto. While store-bought pesto can be used in a pinch, making your own with fresh basil leaves, pine nuts, garlic, Parmesan cheese, and extra-virgin olive oil elevates the flavor profile considerably. The pesto coats the pasta beautifully, creating a harmonious base for the other ingredients to shine.

16 oz (450g) fusilli or rotini pasta
2 cups fresh basil leaves
1/3 cup pine nuts
2 cloves garlic, peeled
1/2 cup grated Parmesan cheese
1/2 cup extra-virgin olive oil
1 pint cherry tomatoes, halved
8 oz (225g) fresh mozzarella pearls
Salt and freshly ground black pepper to taste

Cook the pasta in salted boiling water according to package instructions until al dente. While the pasta cooks, prepare the pesto by blending the basil, pine nuts, garlic, Parmesan cheese, and olive oil in a food processor until smooth.

Drain the pasta and rinse with cold water to stop the cooking process. In a large bowl, toss the cooled pasta with the homemade pesto, ensuring each piece is well coated. Add the halved cherry tomatoes and mozzarella pearls, gently folding them into the pasta. Season with salt and pepper to taste, and refrigerate for at least 30 minutes before serving to allow the flavors to meld.

For best results, make the pesto just before assembling the salad to maintain its vibrant green color. If preparing in advance, cover the surface of the pesto with a thin layer of olive oil to prevent oxidation.

To add extra depth to the dish, consider roasting the cherry tomatoes before adding them to the salad. For a protein boost, grilled chicken or shrimp make excellent additions. Remember to taste and adjust the seasoning just before serving, as chilled dishes often require a bit more salt to enhance the flavors.

Mediterranean Pesto Pasta Salad

Mediterranean Pesto Pasta Salad is a vibrant and flavorful dish that combines the best elements of Italian and Greek cuisine. This invigorating salad is perfect for summer picnics, potlucks, or as a light meal on warm days. The combination of al dente pasta, homemade pesto, and Mediterranean-inspired ingredients creates a harmonious blend of textures and tastes.

This recipe features a classic basil pesto, which coats the pasta and infuses it with rich, herbaceous flavor. The addition of cherry tomatoes, cucumbers, Kalamata olives, and feta cheese adds a Mediterranean twist to the dish, while pine nuts provide a delightful crunch. The result is a satisfying and colorful pasta salad that's both easy to prepare and impressive to serve.

Ingredients:

16 oz (450g) rotini or fusilli pasta
1 cup homemade or store-bought basil pesto
2 cups cherry tomatoes, halved
1 English cucumber, diced
1 cup Kalamata olives, pitted and halved
1 cup crumbled feta cheese
1/4 cup toasted pine nuts
1/4 cup chopped fresh basil
2 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper to taste

To prepare the Mediterranean Pesto Pasta Salad, start by cooking the pasta in salted water according to package instructions until al dente. Drain and rinse with cold water to stop the cooking process, then transfer to a large mixing bowl.

Add the pesto to the warm pasta and toss to coat evenly. Next, gently fold in the cherry tomatoes, cucumber, olives, feta cheese, and pine nuts. Drizzle with olive oil and season with salt and pepper to taste. Garnish with fresh basil leaves just before serving.

For best results, allow the salad to chill in the refrigerator for at least 30 minutes before serving to let the flavors meld together. If preparing in advance, reserve some of the pesto and add it just before serving to revive the flavors.

To prevent the cucumbers from making the salad watery, consider salting them and letting them drain for 15 minutes before adding to the salad. For a gluten-free option, substitute the pasta with your favorite gluten-free variety or use spiralized zucchini noodles for a low-carb alternative.

Sun-Dried Tomato Pesto Pasta Salad

Sun-dried tomato pesto pasta salad is a vibrant and flavorful dish that combines the rich, tangy taste of sun-dried tomatoes with the classic elements of a traditional pesto. This rejuvenating salad is perfect for summer gatherings, picnics, or as a light meal on its own.

The combination of tender pasta, creamy pesto, and the intense flavor of sun-dried tomatoes creates a harmonious blend of textures and tastes. The addition of fresh vegetables and herbs adds a crisp contrast to the dish, making it both satisfying and nutritious.

16 oz pasta (fusilli or rotini)
1 cup sun-dried tomatoes in oil, drained and chopped
1/2 cup basil leaves
1/4 cup pine nuts
2 cloves garlic
1/2 cup grated Parmesan cheese
1/3 cup olive oil
1 cup cherry tomatoes, halved
1 cup fresh mozzarella balls
1/4 cup red onion, finely chopped
1/4 cup fresh basil leaves, torn
Salt and pepper to taste

Cook the pasta according to package instructions until al dente. While the pasta is cooking, prepare the pesto by blending the sun-dried tomatoes, basil, pine nuts, garlic, Parmesan cheese, and olive oil in a food processor until smooth.

Drain the pasta and let it cool slightly. In a large bowl, combine the pasta with the sun-dried tomato pesto, cherry tomatoes, mozzarella balls, red onion, and torn basil leaves. Toss everything together until well combined, then season with salt and pepper to taste.

For best results, refrigerate the pasta salad for at least an hour before serving to allow the flavors to meld. If the salad seems dry after chilling, you can add a drizzle of olive oil or a splash of reserved pasta cooking water to moisten it.

Feel free to customize the salad by adding other vegetables like roasted bell peppers or artichoke hearts, or by substituting different types of cheese such as feta or goat cheese for variation.

Creamy Avocado Pesto Pasta Salad

Creamy Avocado Pesto Pasta Salad is a delightful twist on traditional pesto pasta, combining the rich flavors of avocado with the classic ingredients of pesto. This invigorating dish is perfect for summer picnics, potlucks, or as a light lunch option.

The creamy texture of ripe avocados blends seamlessly with the aromatic basil, creating a luscious sauce that coats every strand of pasta. The addition of cherry tomatoes and pine nuts adds bursts of flavor and crunch, making this pasta salad a satisfying and nutritious meal.

12 oz pasta (fusilli or rotini)
2 ripe avocados
2 cups fresh basil leaves
1/4 cup pine nuts
2 cloves garlic
1/4 cup olive oil
2 tablespoons lemon juice
1/2 cup grated Parmesan cheese
Salt and pepper to taste
1 cup cherry tomatoes, halved
1/4 cup toasted pine nuts for garnish

Cook the pasta according to package instructions until al dente, then drain and rinse with cold water. In a food processor, combine avocados, basil, pine nuts, garlic, olive oil, lemon juice, and Parmesan cheese. Blend until smooth, adding salt and pepper to taste.

In a large bowl, toss the cooled pasta with the avocado pesto sauce until well coated. Gently fold in the cherry tomatoes and garnish with toasted pine nuts. Chill for at least 30 minutes before serving to allow the flavors to meld.

For best results, use ripe but firm avocados to achieve the perfect creamy consistency. To prevent the avocado from browning, add an extra squeeze of lemon juice to the sauce and press plastic wrap directly onto the surface of the pasta salad when storing.

This dish is best enjoyed within 24 hours of preparation, but can be kept refrigerated for up to 2 days. For a vegan option, simply omit the Parmesan cheese or substitute with nutritional yeast.

Roasted Red Pepper Pesto Pasta

Roasted Red Pepper Pesto Pasta is a vibrant and flavorful twist on traditional pesto pasta salad. This dish combines the smoky sweetness of roasted red peppers with the aromatic basil and garlic found in classic pesto, creating a unique and delicious flavor profile that's perfect for summer gatherings or as a quick weeknight meal.

This recipe is versatile and can be served warm or chilled, making it ideal for meal prep or potlucks. The roasted red peppers not only add a beautiful color to the dish but also provide a rich, complex flavor that complements the pasta and other ingredients perfectly.

16 oz pasta (such as fusilli or rotini)
2 large roasted red peppers
2 cups fresh basil leaves
1/2 cup grated Parmesan cheese
1/3 cup pine nuts
3 cloves garlic
1/2 cup olive oil
Salt and pepper to taste
1 cup cherry tomatoes, halved
1/4 cup chopped fresh parsley

Cook the pasta according to package instructions until al dente. While the pasta cooks, prepare the pesto by blending the roasted red peppers, basil, Parmesan cheese, pine nuts, and garlic in a food processor. Slowly drizzle in the olive oil while blending until smooth. Season with salt and pepper to taste.

Drain the cooked pasta and toss it with the roasted red pepper pesto in a large bowl. Add the cherry tomatoes and parsley, then gently mix to combine. Serve immediately or chill for later.

For best results, roast your own red peppers by placing them under the broiler or on a grill until the skin is charred and blistered. Let them cool in a covered bowl, then peel off the skin and remove the seeds. If you're short on time, jarred roasted red peppers work well too.

To make this dish more substantial, consider adding grilled chicken, shrimp, or cubed mozzarella cheese. For a vegan option, omit the Parmesan cheese and use nutritional yeast instead.

Spinach Walnut Pesto Pasta Salad

This Spinach Walnut Pesto Pasta Salad is a delightful twist on traditional pesto pasta, incorporating the earthy flavors of spinach and walnuts. The combination creates a vibrant green sauce that's both visually appealing and packed with nutrients. The addition of fresh spinach leaves to the pesto adds an extra layer of crispness and a boost of vitamins.

This versatile dish can be served warm or cold, making it perfect for picnics, potlucks, or as a rejuvenating summer meal. The pasta salad is complemented by cherry tomatoes, which add a burst of acidity and sweetness, and crumbled feta cheese for a tangy, creamy element. The result is a well-balanced dish that's both satisfying and light.

12 oz pasta (such as fusilli or penne)
2 cups fresh spinach leaves
1 cup fresh basil leaves
1/2 cup walnuts
2 cloves garlic
1/2 cup olive oil
1/4 cup grated Parmesan cheese
Salt and pepper to taste
1 pint cherry tomatoes, halved
1/2 cup crumbled feta cheese

Cook the pasta according to package instructions until al dente. While the pasta is cooking, prepare the pesto by blending spinach, basil, walnuts, garlic, olive oil, and Parmesan cheese in a food processor until smooth. Season with salt and pepper to taste.

Once the pasta is cooked, drain and rinse with cold water to cool. In a large bowl, toss the cooled pasta with the spinach walnut pesto until well coated. Gently fold in the cherry tomatoes and crumbled feta cheese.

For best results, allow the pasta salad to chill in the refrigerator for at least an hour before serving to let the flavors meld. If the salad seems dry after chilling, you can add a drizzle of olive oil to moisten it.

To make this dish vegan, simply omit the feta cheese and use nutritional yeast instead of Parmesan in the pesto. For added protein, consider including grilled chicken or chickpeas.

Grilled Chicken Pesto Pasta Salad

Grilled Chicken Pesto Pasta Salad is a delightful combination of tender grilled chicken, al dente pasta, and vibrant pesto sauce. This dish is perfect for summer picnics, potlucks, or as a rejuvenating meal on a warm day. The smoky flavors of the grilled chicken complement the aromatic basil pesto, while the pasta provides a satisfying base for the salad.

This versatile recipe can be customized to suit your preferences by adding various vegetables or swapping out ingredients. The pesto can be homemade or store-bought, depending on your time and inclination. Served chilled or at room temperature, this pasta salad is sure to be a crowd-pleaser at any gathering.

8 oz fusilli or rotini pasta
2 boneless, skinless chicken breasts
1/2 cup pesto sauce
1 cup cherry tomatoes, halved
1/4 cup red onion, finely diced
1/4 cup black olives, sliced
1/4 cup fresh mozzarella, cubed
2 tablespoons olive oil
Salt and pepper to taste
Fresh basil leaves for garnish

Cook the pasta according to package instructions until al dente, then drain and rinse with cold water. While the pasta cooks, season the chicken breasts with salt and pepper, then grill until fully cooked and nicely charred. Let the chicken cool before cutting into bite-sized pieces.

In a large bowl, combine the cooled pasta, grilled chicken, cherry tomatoes, red onion, olives, and mozzarella. Add the pesto sauce and olive oil, tossing gently to coat all ingredients evenly. Season with additional salt and pepper if needed, and garnish with fresh basil leaves before serving.

For the best flavor, prepare this salad at least an hour before serving to allow the flavors to meld. If making ahead, reserve a small amount of pesto to toss with the salad just before serving, as the pasta may absorb some of the sauce while chilling.

To add more texture and flavor, consider including toasted pine nuts or sun-dried tomatoes. For a vegetarian version, simply omit the chicken and add grilled vegetables like zucchini or bell peppers.

Caprese Pesto Pasta Salad

Caprese Pesto Pasta Salad is a delightful fusion of Italian flavors that combines the freshness of a classic Caprese salad with the rich, herbaceous notes of pesto. This dish is perfect for summer gatherings, picnics, or as a light lunch option. The combination of juicy tomatoes, creamy mozzarella, and aromatic basil creates a harmonious balance of flavors and textures.

This pasta salad isn't only delicious but also easy to prepare, making it an ideal choice for busy weeknights or last-minute potluck contributions. The pesto sauce can be made from scratch or purchased pre-made, depending on your preference and time constraints. The versatility of this dish allows for customization, so feel free to add or substitute ingredients to suit your taste.

1 pound rotini pasta
2 cups cherry tomatoes, halved
8 ounces fresh mozzarella pearls
1/2 cup fresh basil leaves, torn
1/2 cup pesto sauce
2 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
Salt and black pepper to taste
Optional: 1/4 cup pine nuts, toasted

Cook the pasta according to package instructions until al dente. Drain and rinse with cold water to stop the cooking process. In a large bowl, combine the cooled pasta, cherry tomatoes, mozzarella pearls, and torn basil leaves.

In a separate small bowl, whisk together the pesto sauce, olive oil, and balsamic vinegar. Pour the dressing over the pasta mixture and toss gently to coat evenly. Season with salt and black pepper to taste. If desired, sprinkle toasted pine nuts on top for added crunch. Refrigerate for at least 30 minutes before serving to allow the flavors to meld together.

For best results, use high-quality ingredients, especially when it comes to the pesto and mozzarella. If making pesto from scratch, toast the pine nuts before blending to enhance their flavor.

To prevent the pasta from becoming soggy, avoid overcooking it and rinse it thoroughly with cold water after draining. For a more vibrant presentation, consider using a mix of red and yellow cherry tomatoes. This salad can be made up to a day in advance, but reserve some fresh basil leaves to add just before serving for ideal freshness and aroma.

Greek-Inspired Pesto Pasta Salad

This Greek-inspired pesto pasta salad combines the vibrant flavors of traditional Greek cuisine with the beloved Italian pesto sauce. The result is a rejuvenating and satisfying dish that's perfect for summer gatherings, picnics, or as a light meal on its own.

This recipe features a mix of colorful vegetables, tangy feta cheese, and briny olives, all tossed with al dente pasta and a homemade basil pesto. The addition of Greek-inspired ingredients like Kalamata olives and feta cheese gives this pasta salad a unique Mediterranean twist that sets it apart from traditional pesto pasta dishes.

12 oz rotini pasta
1 cup homemade or store-bought basil pesto
1 cup cherry tomatoes, halved
1 cup cucumber, diced
1/2 cup red onion, finely chopped
1/2 cup Kalamata olives, pitted and halved
1 cup feta cheese, crumbled
1/4 cup fresh basil leaves, torn
2 tablespoons lemon juice
Salt and black pepper to taste

Cook the pasta according to package instructions until al dente. Drain and rinse with cold water to cool. In a large bowl, combine the cooled pasta with the pesto, stirring to coat evenly.

Add the cherry tomatoes, cucumber, red onion, olives, feta cheese, and torn basil leaves. Drizzle with lemon juice and toss gently to combine. Season with salt and black pepper to taste. Cover and refrigerate for at least 30 minutes before serving to allow the flavors to meld together.

For the best flavor, make this salad a few hours ahead of time or even the day before serving. If the pasta salad seems dry after refrigeration, add a splash of olive oil or a little more pesto to moisten it.

Feel free to customize the vegetables based on your preferences or what's in season. For a protein boost, consider adding grilled chicken, shrimp, or chickpeas to make it a more substantial meal.

Kale Pistachio Pesto Pasta Salad

Kale Pistachio Pesto Pasta Salad is a vibrant and nutritious twist on the classic pesto pasta dish. This recipe combines the earthy flavor of kale with the rich, nutty taste of pistachios to create a unique and flavorful pesto sauce that coats tender pasta and fresh vegetables.

Perfect for summer picnics, potlucks, or as a light meal, this salad is packed with vitamins, minerals, and healthy fats. The addition of cherry tomatoes, cucumber, and red onion provides a revitalizing crunch and burst of color, making this dish as visually appealing as it's delicious.

12 oz pasta (such as fusilli or rotini)
2 cups packed kale leaves, stems removed
1/2 cup shelled pistachios
1/2 cup grated Parmesan cheese
2 cloves garlic
1/2 cup olive oil
2 tablespoons lemon juice
Salt and pepper to taste
1 cup cherry tomatoes, halved
1 cucumber, diced
1/4 red onion, thinly sliced
1/4 cup chopped fresh basil

Cook the pasta according to package instructions until al dente. While the pasta is cooking, prepare the pesto by blending kale, pistachios, Parmesan, garlic, olive oil, and lemon juice in a food processor until smooth. Season with salt and pepper to taste.

Drain the pasta and let it cool slightly. In a large bowl, toss the pasta with the kale pistachio pesto, cherry tomatoes, cucumber, red onion, and fresh basil. Adjust seasoning if needed and refrigerate for at least 30 minutes before serving to allow flavors to meld.

For the best flavor, toast the pistachios before adding them to the pesto. This will enhance their nutty taste and aroma. If you prefer a creamier consistency, add a dollop of Greek yogurt to the pesto.

To make this dish vegan, simply omit the Parmesan cheese or replace it with nutritional yeast. For added protein, consider including grilled chicken, shrimp, or chickpeas. This salad can be made ahead of time and stored in the refrigerator for up to 3 days, making it an excellent meal prep option.

Frequently Asked Questions

Can Pesto Pasta Salad Be Made Ahead of Time?

Yes, you can definitely make pesto pasta salad ahead of time! It's a great dish for meal prep or parties.

Simply cook your pasta, mix in the pesto and other ingredients, and store it in the fridge. The flavors will actually meld and improve overnight.

Just remember to give it a quick stir before serving, and you might want to add a splash of olive oil or lemon juice to freshen it up.

It'll stay delicious for 3-4 days in the refrigerator.

How Long Does Homemade Pesto Last in the Refrigerator?

You'll be happy to know that homemade pesto can last quite a while in your fridge!

Typically, you can expect it to stay fresh for about 5-7 days when stored properly. To make it last, keep it in an airtight container and pour a thin layer of olive oil on top to prevent browning.

If you want to extend its life even further, you can freeze pesto for up to 3 months. Just remember to give it a good stir before using!

What's the Best Pasta Shape for Pesto Pasta Salad?

You'll love how the right pasta shape can make your pesto pasta salad shine! For the best results, try fusilli or rotini. Their spirals are perfect for catching and holding onto that delicious pesto sauce.

Bow ties (farfalle) are another great choice, adding a fun, whimsical touch to your dish. If you're feeling adventurous, give orecchiette a go – their little "ears" scoop up pesto beautifully.

Whatever shape you choose, your salad will be a hit!

Are There Any Dairy-Free Alternatives for Traditional Pesto Recipes?

Yes, you've got plenty of dairy-free options for traditional pesto recipes!

Try using nutritional yeast instead of Parmesan cheese – it'll give you that cheesy flavor without the dairy. You can also use nuts like cashews or pine nuts to add creaminess.

For a nut-free version, try avocado or white beans. Don't forget to amp up the herbs and garlic to keep that classic pesto taste.

With these swaps, you'll create a delicious dairy-free pesto that's just as tasty as the original!

Can Pesto Pasta Salad Be Served Warm or at Room Temperature?

You've got options when it comes to serving pesto pasta salad.

It's delicious warm, right off the stove, or at room temperature after it's had a chance to cool down. Warm, it's comforting and cozy, perfect for chilly days.

At room temp, it's invigorating and great for picnics or potlucks. The flavors meld nicely as it sits, so don't worry if you make it ahead of time.

Just remember to give it a quick toss before serving!