Pesto Pasta Salad Recipe
This Pesto Pasta Salad Recipe combines tender pasta, vibrant basil pesto, crisp vegetables, and optional protein for a flavorful, customizable dish perfect for lunches, potlucks, or quick dinners. Vegetarian‑friendly, easy to make ahead, and full of bright Italian‑inspired flavour.
Ingredients
• 1 lb (450 g) pasta: fusilli, penne, or rotini
• 2 cups fresh basil leaves
• 2 garlic cloves
• ¼ cup pine nuts (or walnuts, pecans, pepitas)
• ½ cup grated Parmesan (or vegan alternative)
• ⅓ cup olive oil, adding a splash more if needed
• 1 pint cherry tomatoes, halved
• 1 bell pepper, thinly sliced
• ½ cup olives (optional)
• 1 cup feta or mozzarella (optional)
• Protein (optional): 2 cups grilled chicken, 1 cup shrimp, or 1 cup cubed tofu
• Freshly ground black pepper, to taste
• Optional: 1 tbsp lemon juice, 2 cups baby arugula or spinach
Instructions
1. Boil the pasta in salted water until it reaches an al dente texture. Save ½ cup of the cooking water, drain the pasta, and rinse it if you plan to serve the salad cold.
2. Make pesto: blend basil, garlic, pine nuts, and salt. Add the Parmesan, then slowly pour in the olive oil until the mixture becomes soft. Stir in lemon juice and adjust seasoning.
3. Toss pasta with pesto, adding reserved pasta water if needed.
4. Mix in cherry tomatoes, bell peppers, olives, and optional cheese.
5. Add the protein and any greens you’re using, folding them in gently.
6. Season with pepper, adjust the salt, and chill for 30–60 minutes or serve right away.
7. Before serving, stir and garnish with fresh basil and toasted nuts.
Notes
- Cook pasta slightly firm if chilling to prevent mushiness.
- Seal homemade pesto in an airtight jar with a light coating of olive oil for freshness.
- Create a vegan version by replacing the cheese with tofu or chickpeas for added protein.
- Use whole-grain or legume pasta for more fiber and protein.
- Allow the salad to rest for 20–30 minutes to help the flavors blend.
- Store leftovers in a sealed container for 2–3 days; carry to room temperature and toss with olive oil or pasta water before serving.