When you’re told to bring a salad, this Pesto Pasta Salad is the answer! It’s so easy to make, it’s filling, it stores well and it can be made ahead of time ready for when you need it (prepare everything and keep the components separate until needed). It can be modified with different vegetables or made into an even more substantial main meal with the addition of chickpeas or poached chicken. The preparation is simple, yet these classic flavours are insanely delicious (pesto, lemon juice and olive oil steal the show).
The recipe includes instructions on how to make homemade pesto (which is one of my favourite condiments to keep on hand), but you could absolutely make this with store-bought pesto if you want to make this an even faster salad option. This Pesto Pasta Salad is the perfect choice for any gathering, party or festive feast; it goes with everything! We love serving it alongside barbecued meats, fresh prawns (shrimp) or ham during the holiday season. It’s fast, easy and impressive, whether you want to treat yourself or impress your guests! The recipe serves 4 people generously, or 6–8 people as a part of a larger spread.
What other ingredients can I add to Pesto Pasta Salad?
Aside from cherry tomatoes, bocconcini, marinated capsicum (bell peppers) and rocket (arugula), as suggested in the recipe, you can try olives, chargrilled zucchini (courgette) or eggplant (aubergine), avocado, sliced red onion, baby spinach leaves or feta. Or try adding chickpeas or poached chicken for a more substantial meal.
Can you make Pesto Pasta Salad the night before?
Yes! This Pesto Pasta Salad can be prepared up to 48 hours in advance; just make sure you store the dressing in a separate airtight container and toss it through the salad right before serving for best results. The dressing may have separated. If so, whisk the dressing or give it a shake in a glass jar before tossing it through the salad and serving.
What goes with Pesto Pasta Salad?
Serve on its own or with grilled fish, roasted chicken, rotisserie chicken, crumbed chicken schnitzel, chicken kebabs, sausages, steak, lamb cutlets (chops), pork chops or hamburgers.
What are some other ways I can use leftover pesto?
Stir it through pasta with a squeeze of lemon juice for a super quick and easy meal, or try my One-pan Pesto Chicken Pasta, One-pot Creamy Pesto Gnocchi, Creamy Pesto Chicken with Zoodles or Creamy Pesto Chicken Breast. You could also dollop it on top of a cheese pizza with prosciutto or simply enjoy it on crusty sourdough bread with sliced tomatoes. The options are limitless and your leftovers won’t last long!
Pesto Pasta Salad
“This dish was very well received by the family when I made it at Christmas. It looks delicious and delivers on taste. Definitely worth making your own pesto as recommended in the recipe. I’m making it again today! Share PrintIngredients
- 60 g (2 cups) fresh basil leaves (you can substitute half with parsley for a fragrant, brighter pesto)
- 50 g (½ cup) freshly grated parmesan
- 50 g (⅓ cup) pine nuts, walnuts or macadamia nuts
- 1 garlic clove, freshly minced
- 1 tsp sea salt flakes
- ½ tsp freshly cracked black pepper
- 125 ml (½ cup) extra-virgin olive oil (plus extra to store the pesto, see make ahead notes)
- 125 g (½ cup) homemade or store-bought pesto
- 60 ml (¼ cup) olive oil
- 2 tbsp fresh lemon juice
- ½ tsp sea salt flakes
- ½ tsp freshly cracked black pepper
- 300 g (10½ oz) pasta (orecchiette, mafalde, fusilli, macaroni or penne)
- 1 tsp salt, for cooking the pasta
- 250 g (9 oz) cherry or grape (baby roma/plum) tomatoes, halved
- 60 g (2 cups) rocket (arugula) leaves
- 220 g (8 oz) baby bocconcini, drained and halved
- 75 g (½ cup) store-bought marinated capsicum (bell pepper) strips
- ¼ bunch basil, leaves picked
- 2 tbsp toasted pine nuts
- Freshly grated parmesan
Instructions
- Make the pesto – Place the basil leaves (and parsley if using), parmesan, nuts, garlic, salt and pepper into a food processor. Pulse for 5–10 seconds, scraping down the sides as needed until the mixture resembles fine crumbs.
- With the food processor running, slowly add the olive oil, scraping down the sides as needed, and blitz until smooth (see note 1).
- Store in an airtight container. The recipe makes approximately 250 g (1 cup) of pesto; see the storage instructions below in the make ahead notes.
- Make the dressing – Combine the dressing ingredients in a medium bowl and whisk well. Alternatively, place the ingredients in a jar, close the lid and shake until well combined.
- Cook the pasta – Cook the pasta in salted water according to the packet instructions, less 1 minute. Rinse under cold running water and drain. Set aside.
- Assemble the salad – In a large bowl, combine the pasta with the tomatoes, rocket, bocconcini and marinated capsicum. Pour in the dressing and toss to combine.
- Serve – Serve the pasta salad on a large platter. Top with the toasted pine nuts, sprinkle with parmesan and serve cold or at room temperature.
Nutrition information
Disclaimer re gluten-free and dairy-free recipes
Gwenda says:
This dish was very well received by the family when I made it at Christmas. It looks delicious and delivers on taste. Definitely worth making your own pesto as recommended in the recipe. I’m making it again today!
Nicole says:
Hi Gwenda, so thrilled you made this for Christmas! 🥰 And I’m also so impressed you made your own pesto … nothing beats homemade, does it! 🙌🏻 Thanks for the rating too. Nic x
Emma W says:
I added some cooked chicken to make it a complete meal on its own. Everyone enjoyed it. I will definitely make it again. It is totally worth it to make the pesto yourself if you have the time
Nicole says:
This is a fantastic idea, Emma! Thanks so much for sharing and for the rating. Nic x