24 Delicious Pesto Pasta Salad Recipes Creative

Are you ready to transform your pasta salad game with a burst of fresh, herby goodness? Our roundup of 24 Delicious Pesto Pasta Salad Recipes is here to inspire your next meal with creative twists on this classic dish. Perfect for quick dinners, picnics, or potlucks, these recipes promise to delight your taste buds and impress your guests. Dive in and discover your new favorite pesto pasta salad today!

Classic Basil Pesto Pasta Salad

Kaleidoscopic in its vibrant hues and aromatic allure, this Classic Basil Pesto Pasta Salad marries the freshness of garden basil with the hearty satisfaction of al dente pasta, creating a dish that’s as visually stunning as it is delicious.

Ingredients

• For the pasta:
  • 8 oz fusilli pasta
  • 1 tbsp salt
• For the pesto:
  • 2 cups fresh basil leaves, packed
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup extra virgin olive oil
  • 1/3 cup pine nuts
  • 3 garlic cloves, minced
  • 1/4 tsp salt
  • 1/4 tsp black pepper
• For the salad:
  • 1 cup cherry tomatoes, halved
  • 1/2 cup mozzarella balls

Instructions

1. Bring a large pot of water to a boil over high heat. Add 1 tbsp salt and the fusilli pasta. Cook according to package instructions until al dente, about 8-10 minutes. Tip: Stir occasionally to prevent sticking.
2. While the pasta cooks, prepare the pesto. In a food processor, combine the basil leaves, Parmesan cheese, pine nuts, and minced garlic. Pulse until finely chopped.
3. With the processor running, slowly drizzle in the olive oil until the mixture is smooth. Season with 1/4 tsp salt and 1/4 tsp black pepper. Tip: For a brighter pesto, add a squeeze of lemon juice.
4. Drain the pasta and rinse under cold water to stop the cooking process. Let it cool for 5 minutes.
5. In a large bowl, combine the cooled pasta, pesto, cherry tomatoes, and mozzarella balls. Toss gently until everything is evenly coated. Tip: Let the salad sit for 10 minutes before serving to allow flavors to meld.

Heirloom tomatoes add a sweet depth, while the mozzarella offers creamy pockets of richness against the pesto’s herbaceous punch. Serve this salad atop a platter lined with fresh basil leaves for an extra touch of elegance.

Sun-Dried Tomato and Pesto Pasta Salad

Whisking together the vibrant flavors of summer, this Sun-Dried Tomato and Pesto Pasta Salad is a delightful harmony of tangy and herbaceous notes, perfect for al fresco dining or a refreshing lunch.

Ingredients

• For the pasta:
  • 8 oz fusilli pasta
  • 1 tbsp olive oil
  • 1 tsp salt
• For the dressing:
  • 1/2 cup basil pesto
  • 1/4 cup sun-dried tomatoes, chopped
  • 2 tbsp lemon juice
  • 1/4 cup extra virgin olive oil
  • 1/2 tsp black pepper
• For the garnish:
  • 1/4 cup pine nuts, toasted
  • 1/4 cup Parmesan cheese, shaved

Instructions

1. Bring a large pot of water to a boil over high heat. Add 1 tbsp olive oil and 1 tsp salt to the boiling water.
2. Add 8 oz fusilli pasta to the boiling water and cook according to package instructions until al dente, about 10-12 minutes. Tip: Stir occasionally to prevent sticking.
3. Drain the pasta and rinse under cold water to stop the cooking process. Tip: This ensures the pasta maintains its perfect texture.
4. In a large bowl, whisk together 1/2 cup basil pesto, 1/4 cup chopped sun-dried tomatoes, 2 tbsp lemon juice, 1/4 cup extra virgin olive oil, and 1/2 tsp black pepper until well combined.
5. Add the cooled pasta to the dressing and toss gently to coat evenly. Tip: For best flavor, let the salad sit for 10 minutes before serving to allow the flavors to meld.
6. Garnish with 1/4 cup toasted pine nuts and 1/4 cup shaved Parmesan cheese before serving.

This pasta salad boasts a delightful contrast of textures, from the chewy sun-dried tomatoes to the crunchy pine nuts, while the pesto dressing envelops each bite in a rich, aromatic embrace. Serve it atop a bed of arugula for an extra peppery kick or alongside grilled chicken for a more substantial meal.

Avocado Pesto Pasta Salad

Here’s a dish that marries the creamy richness of avocado with the fresh, herby punch of pesto, creating a pasta salad that’s as nourishing as it is delightful. Perfect for summer picnics or a quick weeknight dinner, this recipe promises a burst of flavor in every bite.

Ingredients

• For the pasta:
  • 8 oz fusilli pasta
  • 1 tbsp olive oil
  • 1/2 tsp salt
• For the avocado pesto:
  • 2 ripe avocados, peeled and pitted
  • 1/2 cup fresh basil leaves
  • 1/4 cup grated Parmesan cheese
  • 2 tbsp pine nuts
  • 1 garlic clove
  • 2 tbsp lemon juice
  • 1/4 tsp salt
  • 1/4 cup olive oil
• For the salad:
  • 1 cup cherry tomatoes, halved
  • 1/4 cup red onion, thinly sliced

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the fusilli pasta and cook according to package instructions until al dente, about 8-10 minutes. Tip: Stir occasionally to prevent sticking.
2. Drain the pasta and rinse under cold water to stop the cooking process. Toss with 1 tbsp olive oil to prevent clumping and set aside.
3. In a food processor, combine the avocados, basil leaves, Parmesan cheese, pine nuts, garlic clove, lemon juice, and salt. Pulse until the ingredients are finely chopped.
4. With the processor running, slowly drizzle in the olive oil until the mixture is smooth and creamy. Tip: Scrape down the sides as needed to ensure everything is well incorporated.
5. In a large bowl, combine the cooked pasta, avocado pesto, cherry tomatoes, and red onion. Gently toss until everything is evenly coated with the pesto. Tip: For extra flavor, let the salad sit for 10 minutes before serving to allow the flavors to meld.

Light and creamy with a vibrant green hue, this avocado pesto pasta salad offers a delightful contrast of textures from the al dente pasta to the juicy tomatoes. Serve it chilled on a bed of arugula for an extra peppery bite or alongside grilled chicken for a more substantial meal.

Spinach and Pesto Pasta Salad

Vibrant and verdant, this Spinach and Pesto Pasta Salad marries the freshness of garden greens with the rich, aromatic depth of homemade pesto, creating a dish that’s as visually appealing as it is delicious.

Ingredients

• For the pasta:
  • 8 oz fusilli pasta
  • 1 tbsp olive oil
  • 1 tsp salt
• For the pesto:
  • 2 cups fresh basil leaves
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup pine nuts
  • 2 garlic cloves
  • 1/2 cup olive oil
  • 1/2 tsp salt
• For the salad:
  • 2 cups baby spinach leaves
  • 1 cup cherry tomatoes, halved
  • 1/4 cup red onion, thinly sliced

Instructions

1. Bring a large pot of water to a boil over high heat. Add 1 tsp salt and 8 oz fusilli pasta, stirring occasionally to prevent sticking. Cook for 9-11 minutes, or until al dente. Tip: Test the pasta a minute before the package suggests for perfect al dente texture.
2. Drain the pasta and rinse under cold water to stop the cooking process. Toss with 1 tbsp olive oil to prevent clumping. Set aside to cool.
3. In a food processor, combine 2 cups fresh basil leaves, 1/2 cup grated Parmesan cheese, 1/4 cup pine nuts, and 2 garlic cloves. Pulse until finely chopped.
4. With the processor running, slowly drizzle in 1/2 cup olive oil until the pesto is smooth. Season with 1/2 tsp salt. Tip: For a brighter pesto, add a squeeze of lemon juice.
5. In a large bowl, combine the cooled pasta, 2 cups baby spinach leaves, 1 cup halved cherry tomatoes, and 1/4 cup thinly sliced red onion. Add the pesto and toss until everything is evenly coated. Tip: Let the salad sit for 10 minutes before serving to allow the flavors to meld.

Refreshingly crisp with a creamy pesto coating, this salad offers a delightful contrast of textures and flavors. Serve it atop a platter garnished with extra basil leaves and pine nuts for an elegant presentation at your next gathering.

Cherry Tomato and Pesto Pasta Salad

Marvel at the vibrant hues and fresh flavors of this Cherry Tomato and Pesto Pasta Salad, a dish that perfectly encapsulates the essence of summer with its bright, herbaceous notes and juicy, sun-ripened tomatoes.

Ingredients

• For the pasta:
  • 8 oz fusilli pasta
  • 1 tbsp olive oil
  • 1/2 tsp salt
• For the pesto:
  • 2 cups fresh basil leaves
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup pine nuts
  • 1 garlic clove
  • 1/2 cup olive oil
  • 1/4 tsp salt
• For the salad:
  • 1 pint cherry tomatoes, halved
  • 1/4 cup thinly sliced red onion
  • 1/4 cup grated Parmesan cheese

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the fusilli pasta and cook according to package instructions until al dente, about 8-10 minutes. Tip: Stir the pasta occasionally to prevent sticking.
2. While the pasta cooks, prepare the pesto. In a food processor, combine the basil leaves, grated Parmesan cheese, pine nuts, and garlic clove. Pulse until finely chopped.
3. With the processor running, slowly drizzle in the olive oil until the pesto is smooth and well combined. Season with salt. Tip: For a brighter pesto, add a squeeze of lemon juice.
4. Drain the cooked pasta and rinse under cold water to cool. Toss the pasta with 1 tbsp olive oil to prevent sticking.
5. In a large bowl, combine the cooled pasta, prepared pesto, halved cherry tomatoes, and sliced red onion. Toss gently to coat everything evenly.
6. Sprinkle the remaining grated Parmesan cheese over the salad before serving. Tip: Let the salad sit for 10 minutes before serving to allow the flavors to meld.

Cherry Tomato and Pesto Pasta Salad offers a delightful contrast of textures, from the tender pasta to the crisp tomatoes and creamy pesto. Serve it as a standalone meal or alongside grilled chicken for a more substantial dish.

Grilled Chicken Pesto Pasta Salad

Yield to the allure of summer with this Grilled Chicken Pesto Pasta Salad, a dish that marries the smoky char of perfectly grilled chicken with the vibrant freshness of homemade pesto, all tossed with al dente pasta for a meal that’s as satisfying as it is sophisticated.

Ingredients

• For the chicken:
  • 2 boneless, skinless chicken breasts
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For the pesto:
  • 2 cups fresh basil leaves
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup pine nuts
  • 2 garlic cloves
  • 1/2 cup olive oil
  • 1/4 tsp salt
• For the salad:
  • 8 oz penne pasta
  • 1 cup cherry tomatoes, halved
  • 1/2 cup sliced black olives

Instructions

1. Preheat your grill to medium-high heat (400°F). Brush the chicken breasts with olive oil and season with salt and pepper.
2. Grill the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F. Let rest for 5 minutes before slicing.
3. While the chicken cooks, bring a large pot of salted water to a boil. Cook the penne according to package instructions until al dente, then drain and rinse under cold water.
4. For the pesto, combine basil, Parmesan, pine nuts, and garlic in a food processor. Pulse until finely chopped, then slowly add olive oil until the mixture is smooth. Season with salt.
5. In a large bowl, combine the cooled pasta, sliced chicken, cherry tomatoes, and black olives. Add the pesto and toss until everything is evenly coated.
6. Tip: Toasting the pine nuts before adding them to the pesto will deepen their flavor. Tip: For an extra burst of freshness, add a squeeze of lemon juice to the pesto. Tip: Letting the salad sit for 10 minutes before serving allows the flavors to meld beautifully.

Perfect for picnics or potlucks, this salad boasts a delightful contrast of textures—from the tender chicken to the crisp vegetables—and a pesto that’s herbaceous and rich. Serve it in a hollowed-out watermelon for a show-stopping summer presentation.

Roasted Vegetable Pesto Pasta Salad

Radiant with the vibrant hues of summer, this Roasted Vegetable Pesto Pasta Salad marries the earthy depth of roasted vegetables with the fresh, herbaceous punch of homemade pesto, creating a dish that’s as visually stunning as it is delicious.

Ingredients

• For the roasted vegetables:
  • 2 cups cherry tomatoes, halved
  • 1 cup zucchini, diced
  • 1 cup bell peppers, diced
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For the pesto:
  • 2 cups fresh basil leaves
  • 1/3 cup pine nuts
  • 2 garlic cloves
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup olive oil
  • 1/4 tsp salt
• For the pasta:
  • 8 oz fusilli pasta
  • 4 cups water
  • 1 tsp salt

Instructions

1. Preheat your oven to 400°F (200°C).
2. On a baking sheet, toss the cherry tomatoes, zucchini, and bell peppers with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated.
3. Roast the vegetables in the preheated oven for 20 minutes, or until they are tender and slightly caramelized, stirring halfway through for even cooking.
4. While the vegetables roast, bring 4 cups of water to a boil in a large pot. Add 1 tsp salt and the fusilli pasta, cooking according to package instructions until al dente, about 8-10 minutes.
5. Drain the pasta and rinse under cold water to stop the cooking process, then set aside.
6. In a food processor, combine the basil leaves, pine nuts, garlic cloves, Parmesan cheese, and 1/4 tsp salt. Pulse until finely chopped.
7. With the processor running, slowly drizzle in 1/2 cup olive oil until the pesto is smooth and well combined.
8. In a large bowl, mix the cooked pasta, roasted vegetables, and pesto until everything is evenly coated.
9. For best flavor, let the salad sit for 10 minutes before serving to allow the flavors to meld.

This salad boasts a delightful contrast of textures, from the al dente pasta to the tender roasted vegetables, all enveloped in a creamy, aromatic pesto. Try serving it atop a bed of arugula for an extra peppery bite or alongside grilled chicken for a heartier meal.

Artichoke and Pesto Pasta Salad

Marrying the earthy depth of artichokes with the vibrant freshness of pesto, this pasta salad is a celebration of textures and flavors, perfect for elevating any summer gathering.

Ingredients

• For the pasta:
  • 12 oz fusilli pasta
  • 1 tbsp olive oil
  • 1 tsp salt
• For the pesto:
  • 2 cups fresh basil leaves
  • 1/2 cup grated Parmesan cheese
  • 1/3 cup pine nuts
  • 2 garlic cloves
  • 1/2 cup olive oil
  • 1/2 tsp salt
• For the salad:
  • 1 can (14 oz) artichoke hearts, drained and quartered
  • 1 cup cherry tomatoes, halved
  • 1/4 cup red onion, thinly sliced

Instructions

1. Bring a large pot of water to a boil. Add 1 tbsp olive oil and 1 tsp salt to the water.
2. Add 12 oz fusilli pasta to the boiling water. Cook for 10-12 minutes, or until al dente, stirring occasionally. Tip: Test the pasta a minute before the package suggests for perfect al dente texture.
3. While the pasta cooks, prepare the pesto. In a food processor, combine 2 cups fresh basil leaves, 1/2 cup grated Parmesan cheese, 1/3 cup pine nuts, and 2 garlic cloves. Pulse until finely chopped.
4. With the processor running, slowly drizzle in 1/2 cup olive oil until the pesto is smooth. Stir in 1/2 tsp salt. Tip: For a brighter pesto, add a squeeze of lemon juice.
5. Drain the pasta and rinse under cold water to stop the cooking process. Transfer to a large bowl.
6. Add the prepared pesto to the pasta, tossing to coat evenly.
7. Gently fold in 1 can quartered artichoke hearts, 1 cup halved cherry tomatoes, and 1/4 cup thinly sliced red onion. Tip: For added crunch, sprinkle with toasted pine nuts before serving.

Delightfully creamy yet refreshingly light, this pasta salad boasts a harmonious blend of flavors, with the pesto clinging to each twist of fusilli and the artichokes adding a tender bite. Serve it chilled on a warm evening, or pack it for a picnic to enjoy under the sun.

Feta and Pesto Pasta Salad

Delightfully vibrant and effortlessly chic, this Feta and Pesto Pasta Salad marries the creamy tang of feta with the herbaceous brightness of pesto, creating a dish that’s as visually appealing as it is delicious. Perfect for picnics or a sophisticated lunch, it’s a testament to the beauty of simple ingredients coming together in harmony.

Ingredients

• For the pasta:
  • 8 oz fusilli pasta
  • 1 tbsp olive oil
  • 1 tsp salt
• For the pesto:
  • 2 cups fresh basil leaves
  • 1/4 cup pine nuts
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup olive oil
  • 2 garlic cloves
  • 1/4 tsp salt
• For the salad:
  • 1 cup cherry tomatoes, halved
  • 1/2 cup crumbled feta cheese
  • 1/4 cup sliced black olives

Instructions

1. Bring a large pot of water to a boil over high heat. Add 1 tbsp olive oil and 1 tsp salt to the boiling water.
2. Add 8 oz fusilli pasta to the boiling water and cook according to package instructions until al dente, about 10-12 minutes. Tip: Stir occasionally to prevent sticking.
3. While the pasta cooks, prepare the pesto. In a food processor, combine 2 cups fresh basil leaves, 1/4 cup pine nuts, 1/2 cup grated Parmesan cheese, 1/2 cup olive oil, 2 garlic cloves, and 1/4 tsp salt. Process until smooth. Tip: For a brighter pesto, add a squeeze of lemon juice.
4. Drain the cooked pasta and rinse under cold water to cool. Tip: Rinsing stops the cooking process and removes excess starch for a better texture.
5. In a large bowl, combine the cooled pasta, prepared pesto, 1 cup halved cherry tomatoes, 1/2 cup crumbled feta cheese, and 1/4 cup sliced black olives. Toss gently to coat evenly.

Sumptuously creamy with a delightful crunch from the pine nuts and a burst of freshness from the cherry tomatoes, this pasta salad is a celebration of textures and flavors. Serve it chilled on a bed of arugula for an extra peppery bite or alongside grilled chicken for a heartier meal.

Olive and Pesto Pasta Salad

Perfectly balancing the bold flavors of ripe olives and aromatic pesto, this Olive and Pesto Pasta Salad is a refreshing twist on a classic dish, ideal for summer gatherings or a light, flavorful lunch.

Ingredients

• For the pasta:
  • 8 oz fusilli pasta
  • 1 tbsp olive oil
  • 1 tsp salt
• For the dressing:
  • 1/2 cup basil pesto
  • 2 tbsp lemon juice
  • 1/4 cup olive oil
  • 1/2 tsp black pepper
• For the salad:
  • 1 cup cherry tomatoes, halved
  • 1/2 cup kalamata olives, pitted and sliced
  • 1/4 cup red onion, thinly sliced
  • 1/4 cup feta cheese, crumbled

Instructions

1. Bring a large pot of water to a boil over high heat. Add 1 tsp salt and 8 oz fusilli pasta, stirring occasionally to prevent sticking. Cook for 10-12 minutes or until al dente.
2. Drain the pasta and rinse under cold water to stop the cooking process. Toss with 1 tbsp olive oil to prevent clumping.
3. In a small bowl, whisk together 1/2 cup basil pesto, 2 tbsp lemon juice, 1/4 cup olive oil, and 1/2 tsp black pepper until well combined.
4. In a large mixing bowl, combine the cooled pasta, 1 cup halved cherry tomatoes, 1/2 cup sliced kalamata olives, and 1/4 cup thinly sliced red onion.
5. Pour the dressing over the pasta mixture and toss gently to coat all ingredients evenly.
6. Garnish with 1/4 cup crumbled feta cheese before serving.

Unveil a dish where the creamy pesto clings to each pasta spiral, punctuated by the briny pop of olives and the fresh burst of tomatoes. Serve chilled on a warm day, or alongside grilled chicken for a more substantial meal.

Caprese Pesto Pasta Salad

This summer, transform your picnic spread with a dish that marries the freshness of a Caprese salad with the heartiness of pasta. Tossed in a vibrant pesto, this Caprese Pesto Pasta Salad is a celebration of flavors and textures, perfect for al fresco dining.

Ingredients

• For the pasta:
  • 8 oz fusilli pasta
  • 1 tbsp olive oil
  • 1 tsp salt
• For the pesto:
  • 2 cups fresh basil leaves
  • 1/2 cup grated Parmesan cheese
  • 1/3 cup pine nuts
  • 2 garlic cloves
  • 1/2 cup olive oil
  • 1/2 tsp salt
• For the salad:
  • 1 cup cherry tomatoes, halved
  • 8 oz fresh mozzarella balls, halved
  • 1/4 cup fresh basil leaves, chopped

Instructions

1. Bring a large pot of water to a boil over high heat. Add 1 tbsp olive oil and 1 tsp salt to the boiling water.
2. Add 8 oz fusilli pasta to the boiling water and cook according to package instructions until al dente, about 10-12 minutes. Tip: Stir occasionally to prevent sticking.
3. While the pasta cooks, prepare the pesto. In a food processor, combine 2 cups fresh basil leaves, 1/2 cup grated Parmesan cheese, 1/3 cup pine nuts, and 2 garlic cloves. Pulse until finely chopped.
4. With the processor running, slowly drizzle in 1/2 cup olive oil until the pesto is smooth. Season with 1/2 tsp salt. Tip: For a thinner consistency, add a tablespoon of pasta water.
5. Drain the cooked pasta and rinse under cold water to cool. Transfer to a large bowl.
6. Add the prepared pesto to the pasta and toss until evenly coated.
7. Gently fold in 1 cup halved cherry tomatoes, 8 oz halved fresh mozzarella balls, and 1/4 cup chopped fresh basil leaves. Tip: For best flavor, let the salad sit for 10 minutes before serving.

Marvel at the creamy mozzarella and juicy tomatoes nestled among the pesto-coated pasta, each bite bursting with freshness. Serve this salad chilled or at room temperature, perhaps with a crisp white wine for an effortless summer meal.

Greek Style Pesto Pasta Salad

Amidst the warmth of summer, a dish that marries the vibrant flavors of Greece with the comforting familiarity of pasta salad emerges as a refreshing contender for your table. This Greek Style Pesto Pasta Salad is a symphony of fresh herbs, tangy feta, and al dente pasta, dressed in a homemade pesto that whispers of the Mediterranean.

Ingredients

• For the pasta:
  • 8 oz fusilli pasta
  • 1 tbsp olive oil
• For the pesto:
  • 2 cups fresh basil leaves
  • 1/2 cup grated Parmesan cheese
  • 1/3 cup pine nuts
  • 2 garlic cloves
  • 1/2 cup olive oil
  • 1/2 tsp salt
• For the salad:
  • 1 cup cherry tomatoes, halved
  • 1/2 cucumber, diced
  • 1/4 cup red onion, thinly sliced
  • 1/2 cup feta cheese, crumbled
  • 1/4 cup Kalamata olives, pitted and halved

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the fusilli pasta and cook according to package instructions until al dente, about 8-10 minutes.
2. Drain the pasta and rinse under cold water to stop the cooking process. Toss with 1 tbsp olive oil to prevent sticking and set aside to cool.
3. While the pasta cools, prepare the pesto. In a food processor, combine the basil leaves, Parmesan cheese, pine nuts, and garlic cloves. Pulse until finely chopped.
4. With the processor running, slowly drizzle in the olive oil until the pesto is smooth and well combined. Season with salt and set aside.
5. In a large mixing bowl, combine the cooled pasta, cherry tomatoes, cucumber, red onion, feta cheese, and Kalamata olives.
6. Pour the prepared pesto over the salad and toss gently until all ingredients are evenly coated.
7. For best flavor, let the salad chill in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld together beautifully.

Marvel at the vibrant colors and textures of this Greek Style Pesto Pasta Salad, where each bite offers a crunch from the fresh vegetables, a creaminess from the feta, and a herbaceous punch from the pesto. Serve it as a standalone dish or alongside grilled meats for a more substantial meal.

Pesto Pasta Salad with Pine Nuts

Sun-drenched and vibrant, this Pesto Pasta Salad with Pine Nuts is a celebration of summer flavors, combining the freshness of basil pesto with the satisfying crunch of toasted pine nuts for a dish that’s as delightful to look at as it is to eat.

Ingredients

• For the pasta:
  • 12 oz fusilli pasta
  • 1 tbsp salt
• For the pesto:
  • 2 cups fresh basil leaves
  • 1/2 cup grated Parmesan cheese
  • 1/3 cup pine nuts
  • 2 garlic cloves
  • 1/2 cup extra virgin olive oil
  • 1/4 tsp salt
• For the salad:
  • 1 cup cherry tomatoes, halved
  • 1/4 cup pine nuts, toasted

Instructions

1. Bring a large pot of water to a boil over high heat. Add 1 tbsp salt and 12 oz fusilli pasta, cooking according to package instructions until al dente, about 8-10 minutes. Tip: Stir occasionally to prevent sticking.
2. While the pasta cooks, prepare the pesto. In a food processor, combine 2 cups fresh basil leaves, 1/2 cup grated Parmesan cheese, 1/3 cup pine nuts, and 2 garlic cloves. Pulse until finely chopped.
3. With the processor running, slowly drizzle in 1/2 cup extra virgin olive oil until the pesto is smooth. Season with 1/4 tsp salt. Tip: For a brighter flavor, add a squeeze of lemon juice.
4. Drain the pasta and rinse under cold water to cool. Transfer to a large bowl.
5. Add the pesto to the pasta, tossing to coat evenly. Gently fold in 1 cup halved cherry tomatoes and 1/4 cup toasted pine nuts. Tip: Toasting the pine nuts enhances their nutty flavor; watch them closely as they can burn quickly.

Finished with a sprinkle of extra Parmesan, this pasta salad boasts a creamy texture with bursts of juicy tomatoes and the earthy crunch of pine nuts. Serve it chilled on a warm day for a refreshing meal that’s both elegant and effortless.

Spicy Pesto Pasta Salad

Merging the vibrant kick of spice with the creamy richness of pesto, this Spicy Pesto Pasta Salad is a symphony of flavors that dances on the palate. Perfect for summer picnics or a refreshing weeknight dinner, it’s a dish that promises to delight with every forkful.

Ingredients

• For the pasta:
  • 12 oz penne pasta
  • 1 tbsp salt
• For the sauce:
  • 1 cup basil pesto
  • 1/2 cup mayonnaise
  • 1 tbsp lemon juice
  • 1 tsp red pepper flakes
• For the salad:
  • 1 cup cherry tomatoes, halved
  • 1/2 cup red onion, thinly sliced
  • 1/2 cup black olives, sliced
  • 1/4 cup fresh basil, chopped

Instructions

1. Bring a large pot of water to a boil over high heat. Add 1 tbsp salt and 12 oz penne pasta, stirring occasionally to prevent sticking. Cook for 9-11 minutes, or until al dente. Tip: Test the pasta a minute early to ensure it’s perfectly cooked.
2. Drain the pasta and rinse under cold water to stop the cooking process. Let it cool completely. Tip: Rinsing removes excess starch, preventing the salad from becoming sticky.
3. In a large bowl, whisk together 1 cup basil pesto, 1/2 cup mayonnaise, 1 tbsp lemon juice, and 1 tsp red pepper flakes until smooth. Tip: Adjust the red pepper flakes to suit your spice preference.
4. Add the cooled pasta, 1 cup cherry tomatoes, 1/2 cup red onion, 1/2 cup black olives, and 1/4 cup fresh basil to the bowl with the sauce. Toss gently until everything is evenly coated.
5. Cover and refrigerate for at least 1 hour before serving to allow the flavors to meld.

Combining the crisp freshness of vegetables with the creamy, spicy pesto dressing, this pasta salad offers a delightful contrast of textures. Serve it atop a bed of arugula for an extra peppery bite or alongside grilled chicken for a heartier meal.

Vegan Pesto Pasta Salad

Yield to the vibrant flavors of summer with this Vegan Pesto Pasta Salad, a dish that marries the freshness of basil pesto with the satisfying chew of al dente pasta, all while keeping it plant-based and utterly delicious.

Ingredients

• For the pasta:
  • 12 oz fusilli pasta
  • 1 tbsp salt
• For the pesto:
  • 2 cups fresh basil leaves, packed
  • 1/2 cup pine nuts
  • 3 garlic cloves
  • 1/2 cup olive oil
  • 1/4 cup nutritional yeast
  • 1 tbsp lemon juice
  • 1/2 tsp salt
• For the salad:
  • 1 cup cherry tomatoes, halved
  • 1/2 cup kalamata olives, pitted and sliced
  • 1/4 cup red onion, thinly sliced

Instructions

1. Bring a large pot of water to a boil over high heat. Add 1 tbsp salt and the fusilli pasta, stirring occasionally to prevent sticking. Cook for 8-10 minutes or until al dente, then drain and rinse under cold water to stop the cooking process.
2. While the pasta cooks, prepare the pesto. In a food processor, combine the basil leaves, pine nuts, and garlic cloves. Pulse until finely chopped.
3. With the processor running, slowly drizzle in the olive oil until the mixture is smooth. Add the nutritional yeast, lemon juice, and 1/2 tsp salt, processing until well combined. Taste and adjust seasoning if necessary.
4. In a large mixing bowl, combine the cooled pasta, prepared pesto, cherry tomatoes, kalamata olives, and red onion. Toss gently until everything is evenly coated with the pesto.
5. For best flavor, let the salad sit for at least 30 minutes before serving to allow the flavors to meld together.

Silky pesto clings to each twist of pasta, punctuated by the burst of cherry tomatoes and the briny bite of olives. Serve this salad atop a bed of arugula for an extra peppery crunch or alongside grilled vegetables for a hearty summer meal.

Gluten-Free Pesto Pasta Salad

Delightfully fresh and vibrant, this Gluten-Free Pesto Pasta Salad is a celebration of summer flavors, combining the aromatic richness of homemade pesto with the satisfying bite of al dente pasta. Perfect for picnics or a light lunch, it’s a dish that promises to transport your senses to the Italian countryside with every forkful.

Ingredients

• For the pasta:
  • 12 oz gluten-free pasta
  • 1 tbsp olive oil
  • 1 tsp salt
• For the pesto:
  • 2 cups fresh basil leaves
  • 1/2 cup grated Parmesan cheese
  • 1/3 cup pine nuts
  • 2 garlic cloves
  • 1/2 cup olive oil
  • 1/4 tsp salt
• For the salad:
  • 1 cup cherry tomatoes, halved
  • 1/2 cup sliced black olives
  • 1/4 cup red onion, thinly sliced

Instructions

1. Bring a large pot of water to a boil over high heat. Add 1 tsp salt and 12 oz gluten-free pasta. Cook according to package instructions until al dente, about 8-10 minutes. Tip: Stir occasionally to prevent sticking.
2. Drain the pasta and rinse under cold water. Toss with 1 tbsp olive oil to prevent clumping. Set aside to cool.
3. In a food processor, combine 2 cups fresh basil leaves, 1/2 cup grated Parmesan cheese, 1/3 cup pine nuts, and 2 garlic cloves. Pulse until finely chopped.
4. With the processor running, slowly drizzle in 1/2 cup olive oil until the pesto is smooth. Season with 1/4 tsp salt. Tip: For a brighter flavor, add a squeeze of lemon juice.
5. In a large bowl, combine the cooled pasta, pesto, 1 cup halved cherry tomatoes, 1/2 cup sliced black olives, and 1/4 cup thinly sliced red onion. Toss gently to coat evenly. Tip: Let the salad sit for 10 minutes before serving to allow flavors to meld.

Perfectly balanced, this pasta salad offers a delightful contrast of textures, from the creamy pesto to the crisp vegetables. Serve it atop a bed of arugula for an extra peppery kick or alongside grilled chicken for a heartier meal.

Pesto Pasta Salad with Arugula

This vibrant Pesto Pasta Salad with Arugula is a celebration of summer flavors, combining the freshness of basil pesto with the peppery bite of arugula for a dish that’s as delightful to the palate as it is to the eye.

Ingredients

• For the pasta:
  • 8 oz fusilli pasta
  • 1 tbsp olive oil
• For the pesto:
  • 2 cups fresh basil leaves
  • 1/4 cup pine nuts
  • 1/2 cup grated Parmesan cheese
  • 2 garlic cloves
  • 1/2 cup olive oil
  • 1/4 tsp salt
• For the salad:
  • 2 cups arugula
  • 1/2 cup cherry tomatoes, halved
  • 1/4 cup shaved Parmesan cheese

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the fusilli pasta and cook according to package instructions until al dente, about 8-10 minutes. Tip: Stir occasionally to prevent sticking.
2. Drain the pasta and rinse under cold water to stop the cooking process. Toss with 1 tbsp olive oil to prevent clumping.
3. In a food processor, combine the basil leaves, pine nuts, grated Parmesan cheese, and garlic cloves. Pulse until finely chopped.
4. With the processor running, slowly drizzle in the 1/2 cup olive oil until the pesto is smooth. Season with 1/4 tsp salt. Tip: For a brighter pesto, add a squeeze of lemon juice.
5. In a large bowl, combine the cooked pasta, arugula, and cherry tomatoes. Add the pesto and toss until everything is evenly coated.
6. Garnish with shaved Parmesan cheese before serving. Tip: For an extra crunch, sprinkle with additional pine nuts.

Light and refreshing, this Pesto Pasta Salad with Arugula offers a perfect balance of creamy pesto and crisp vegetables. Serve it as a standalone meal or alongside grilled chicken for a heartier option.

Pesto Pasta Salad with Shrimp

Amidst the warmth of summer, a dish that marries the freshness of basil with the succulence of shrimp offers a refreshing escape. This pesto pasta salad is a vibrant, flavorful ensemble that’s as pleasing to the palate as it is to the eye, perfect for al fresco dining or a sophisticated picnic.

Ingredients

• For the pasta:
  • 12 oz penne pasta
  • 1 tbsp salt
• For the shrimp:
  • 1 lb large shrimp, peeled and deveined
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For the pesto:
  • 2 cups fresh basil leaves
  • 1/2 cup grated Parmesan cheese
  • 1/3 cup pine nuts
  • 2 garlic cloves
  • 1/2 cup olive oil
  • 1/4 tsp salt
• For the salad:
  • 1 cup cherry tomatoes, halved
  • 1/2 cup black olives, sliced

Instructions

1. Bring a large pot of water to a boil over high heat. Add 1 tbsp salt and the penne pasta, cooking according to package instructions until al dente, about 11 minutes. Drain and rinse under cold water to stop the cooking process.
2. While the pasta cooks, heat 2 tbsp olive oil in a large skillet over medium-high heat. Season the shrimp with 1/2 tsp salt and 1/4 tsp black pepper, then add to the skillet. Cook for 2-3 minutes per side until pink and opaque. Remove from heat and set aside.
3. In a food processor, combine the basil, Parmesan, pine nuts, and garlic. Pulse until finely chopped. With the processor running, slowly pour in 1/2 cup olive oil until the pesto is smooth. Season with 1/4 tsp salt.
4. In a large bowl, toss the cooled pasta with the pesto until evenly coated. Gently fold in the cooked shrimp, cherry tomatoes, and black olives.
5. For the best flavor, let the salad chill in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld beautifully.

Here, the creamy pesto clings to each piece of pasta, while the shrimp adds a delightful bite. Serve this dish on a platter garnished with extra basil leaves for a touch of elegance, or pack it for a picnic where its flavors will shine even brighter under the sun.

Pesto Pasta Salad with Salmon

Radiating with the vibrant hues of summer, this Pesto Pasta Salad with Salmon combines the richness of perfectly cooked salmon with the fresh, herby brightness of homemade pesto, all tossed with al dente pasta for a dish that’s as visually stunning as it is delicious.

Ingredients

• For the pasta:
  • 8 oz fusilli pasta
  • 1 tbsp olive oil
• For the salmon:
  • 2 salmon fillets (6 oz each)
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For the pesto:
  • 2 cups fresh basil leaves
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup pine nuts
  • 2 garlic cloves
  • 1/2 cup olive oil
  • 1/2 tsp salt
• For the salad:
  • 1 cup cherry tomatoes, halved
  • 1/2 cup sliced black olives

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the fusilli pasta and cook according to package instructions until al dente, about 8-10 minutes. Drain and toss with 1 tbsp olive oil to prevent sticking. Set aside to cool.
2. Preheat the oven to 375°F. Line a baking sheet with parchment paper. Place the salmon fillets on the prepared sheet, drizzle with 1 tbsp olive oil, and season with 1/2 tsp salt and 1/4 tsp black pepper. Bake for 12-15 minutes, or until the salmon flakes easily with a fork. Let cool slightly, then break into chunks.
3. In a food processor, combine the basil leaves, Parmesan cheese, pine nuts, and garlic cloves. Pulse until finely chopped. With the processor running, slowly add the 1/2 cup olive oil until the pesto is smooth. Season with 1/2 tsp salt.
4. In a large bowl, combine the cooled pasta, salmon chunks, cherry tomatoes, and black olives. Add the pesto and toss gently to coat all ingredients evenly.
5. For the best flavor, let the salad sit for 10 minutes before serving to allow the flavors to meld. Tip: If the pesto is too thick, a splash of pasta water can loosen it to your desired consistency.

Hearty yet refined, this salad boasts a delightful contrast of textures—from the tender salmon to the crisp vegetables—and a pesto that’s both nutty and bright. Serve it atop a bed of arugula for an extra peppery bite or alongside crusty bread to soak up every last drop of that vibrant pesto.

Pesto Pasta Salad with Tuna

Zesty and vibrant, this Pesto Pasta Salad with Tuna is a delightful twist on the classic, combining the freshness of homemade pesto with the hearty richness of tuna for a dish that’s as nutritious as it is delicious.

Ingredients

• For the pasta:
  • 8 oz fusilli pasta
  • 1 tbsp olive oil
• For the pesto:
  • 2 cups fresh basil leaves
  • 1/2 cup grated Parmesan cheese
  • 1/3 cup pine nuts
  • 2 garlic cloves
  • 1/2 cup olive oil
  • Salt to taste
• For the salad:
  • 1 can (5 oz) tuna in water, drained
  • 1 cup cherry tomatoes, halved
  • 1/4 cup red onion, thinly sliced

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the fusilli pasta and cook according to package instructions until al dente, about 8-10 minutes. Drain and toss with 1 tbsp olive oil to prevent sticking. Set aside to cool.
2. While the pasta cooks, prepare the pesto. In a food processor, combine the basil leaves, Parmesan cheese, pine nuts, and garlic cloves. Pulse until finely chopped.
3. With the processor running, slowly add the 1/2 cup olive oil until the mixture is smooth and well combined. Season with salt to taste.
4. In a large mixing bowl, combine the cooled pasta, prepared pesto, tuna, cherry tomatoes, and red onion. Gently toss until all ingredients are evenly coated with the pesto.
5. Chill the salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld together.

Outstanding in its simplicity, this Pesto Pasta Salad with Tuna offers a harmonious blend of textures, from the tender pasta to the crisp vegetables, all enveloped in the creamy, aromatic pesto. Serve it atop a bed of greens for an extra layer of freshness or alongside grilled vegetables for a more substantial meal.

Pesto Pasta Salad with Mozzarella

Radiating with the vibrant hues of summer, this Pesto Pasta Salad with Mozzarella is a delightful harmony of fresh basil pesto, tender pasta, and creamy mozzarella, offering a refreshing twist on a classic dish.

Ingredients

• For the pasta:
  • 8 oz fusilli pasta
  • 1 tbsp salt
• For the pesto:
  • 2 cups fresh basil leaves
  • 1/2 cup grated Parmesan cheese
  • 1/3 cup pine nuts
  • 2 garlic cloves
  • 1/2 cup extra virgin olive oil
  • 1/4 tsp salt
  • 1/4 tsp black pepper
• For the salad:
  • 1 cup cherry tomatoes, halved
  • 8 oz fresh mozzarella balls, halved
  • 1/4 cup red onion, thinly sliced

Instructions

1. Bring a large pot of water to a boil over high heat. Add 1 tbsp salt and the fusilli pasta, cooking according to package instructions until al dente, about 8-10 minutes. Tip: Stir occasionally to prevent sticking.
2. While the pasta cooks, prepare the pesto. In a food processor, combine basil leaves, Parmesan cheese, pine nuts, and garlic cloves. Pulse until finely chopped.
3. With the processor running, slowly drizzle in the olive oil until the pesto is smooth. Season with 1/4 tsp salt and 1/4 tsp black pepper. Tip: For a brighter pesto, add a squeeze of lemon juice.
4. Drain the pasta and rinse under cold water to cool. Transfer to a large bowl.
5. Add the pesto to the pasta, tossing to coat evenly. Tip: If the pesto is too thick, loosen it with a tablespoon of pasta water.
6. Gently fold in the cherry tomatoes, mozzarella balls, and red onion until well combined.

Generously portioned, this salad boasts a creamy texture from the mozzarella, a nutty depth from the pesto, and a refreshing crunch from the vegetables. Serve it atop a bed of arugula for an extra peppery bite or alongside grilled chicken for a heartier meal.

Pesto Pasta Salad with Parmesan

Brighten up your summer table with this Pesto Pasta Salad with Parmesan, a dish that marries the freshness of basil pesto with the satisfying chew of al dente pasta, all brought together with the sharp, nutty notes of freshly grated Parmesan.

Ingredients

• For the pasta:
  • 12 oz fusilli pasta
  • 1 tbsp salt
• For the pesto:
  • 2 cups fresh basil leaves
  • 1/2 cup grated Parmesan cheese
  • 1/3 cup pine nuts
  • 2 garlic cloves
  • 1/2 cup extra virgin olive oil
  • 1/4 tsp salt
• For the salad:
  • 1 cup cherry tomatoes, halved
  • 1/2 cup grated Parmesan cheese

Instructions

1. Bring a large pot of water to a boil over high heat. Add 1 tbsp salt and 12 oz fusilli pasta. Cook according to package instructions until al dente, about 8-10 minutes. Tip: Stir the pasta occasionally to prevent sticking.
2. While the pasta cooks, prepare the pesto. In a food processor, combine 2 cups fresh basil leaves, 1/2 cup grated Parmesan cheese, 1/3 cup pine nuts, and 2 garlic cloves. Pulse until finely chopped.
3. With the processor running, slowly drizzle in 1/2 cup extra virgin olive oil until the pesto is smooth. Add 1/4 tsp salt and pulse to combine. Tip: For a brighter pesto, add a squeeze of lemon juice.
4. Drain the pasta and rinse under cold water to stop the cooking process. Shake off excess water.
5. In a large bowl, combine the cooled pasta with the prepared pesto, 1 cup halved cherry tomatoes, and 1/2 cup grated Parmesan cheese. Toss until evenly coated. Tip: Let the salad sit for 10 minutes before serving to allow flavors to meld.

Vibrant and versatile, this Pesto Pasta Salad with Parmesan boasts a creamy texture from the pesto, a pop of sweetness from the tomatoes, and a satisfying crunch from the pine nuts. Serve it as a standalone lunch or alongside grilled chicken for a more substantial meal.

Pesto Pasta Salad with Ricotta

Flavorful and fresh, this Pesto Pasta Salad with Ricotta is a delightful twist on the classic, combining the herby brightness of pesto with the creamy richness of ricotta for a dish that’s as satisfying as it is elegant.

Ingredients

• For the pasta:
  • 12 oz fusilli pasta
  • 1 tbsp salt
• For the pesto:
  • 2 cups fresh basil leaves
  • 1/2 cup grated Parmesan cheese
  • 1/3 cup pine nuts
  • 2 garlic cloves
  • 1/2 cup extra virgin olive oil
  • 1/4 tsp salt
• For the salad:
  • 1 cup ricotta cheese
  • 1 cup cherry tomatoes, halved
  • 1/2 cup black olives, sliced

Instructions

1. Bring a large pot of water to a boil over high heat. Add 1 tbsp salt and the fusilli pasta, cooking according to package instructions until al dente, about 10-12 minutes. Tip: Stir occasionally to prevent sticking.
2. While the pasta cooks, prepare the pesto. In a food processor, combine basil leaves, Parmesan cheese, pine nuts, and garlic cloves. Pulse until finely chopped.
3. With the processor running, slowly drizzle in the olive oil until the pesto is smooth. Season with 1/4 tsp salt. Tip: For a brighter pesto, add a squeeze of lemon juice.
4. Drain the pasta and rinse under cold water to cool. Transfer to a large mixing bowl.
5. Add the prepared pesto to the pasta, tossing until evenly coated. Gently fold in ricotta cheese, cherry tomatoes, and black olives. Tip: For best flavor, let the salad chill in the refrigerator for at least 30 minutes before serving.

Perfect for picnics or potlucks, this Pesto Pasta Salad with Ricotta boasts a creamy texture and a vibrant flavor profile that’s enhanced by the freshness of basil and the tang of ricotta. Serve it atop a bed of arugula for an extra peppery bite or alongside grilled chicken for a more substantial meal.

Pesto Pasta Salad with Goat Cheese

Captivating the essence of summer, this pesto pasta salad with goat cheese marries the freshness of basil with the creamy tang of goat cheese, creating a dish that’s as vibrant in flavor as it is in color. Perfect for picnics or a light lunch, it’s a testament to the beauty of simple ingredients coming together in harmony.

Ingredients

• For the pasta:
  • 12 oz fusilli pasta
  • 1 tbsp salt
• For the pesto:
  • 2 cups fresh basil leaves
  • 1/2 cup grated Parmesan cheese
  • 1/3 cup pine nuts
  • 2 garlic cloves
  • 1/2 cup extra virgin olive oil
  • 1/2 tsp salt
• For the salad:
  • 1 cup cherry tomatoes, halved
  • 4 oz goat cheese, crumbled
  • 1/4 cup toasted pine nuts

Instructions

1. Bring a large pot of water to a boil over high heat. Add 1 tbsp salt and the fusilli pasta, cooking according to package instructions until al dente, about 8-10 minutes. Tip: Stir occasionally to prevent sticking.
2. While the pasta cooks, prepare the pesto. In a food processor, combine basil leaves, Parmesan cheese, 1/3 cup pine nuts, garlic cloves, and 1/2 tsp salt. Pulse until finely chopped.
3. With the processor running, slowly drizzle in the olive oil until the pesto is smooth and well combined. Tip: Scrape down the sides as needed to ensure even blending.
4. Drain the pasta and rinse under cold water to stop the cooking process. Let it cool slightly.
5. In a large bowl, combine the cooled pasta with the pesto, tossing until evenly coated.
6. Gently fold in the cherry tomatoes and crumbled goat cheese. Tip: For best flavor, let the salad sit for 10 minutes before serving to allow the flavors to meld.
7. Sprinkle the toasted pine nuts on top before serving.

Lusciously creamy with a delightful crunch from the pine nuts, this pesto pasta salad offers a symphony of textures and flavors. Serve it atop a bed of arugula for an extra peppery bite or alongside grilled chicken for a more substantial meal.

Conclusion

Just imagine the burst of flavors waiting for you in these 24 pesto pasta salad recipes! Perfect for any occasion, they’re a testament to creativity in the kitchen. We’d love to hear which recipe stole your heart—drop a comment below. And if you found inspiration here, why not spread the joy? Share this roundup on Pinterest and let others discover these delicious dishes too!