On a hot summer day, there’s nothing quite like a refreshing cold pasta salad. And when you add in the vibrant flavors of pesto, it becomes an irresistible dish. This recipe for cold pasta salad with pesto is easy to make and packed with flavor. It’s the perfect meal for a picnic, potluck, or backyard barbecue.
Pesto is a versatile sauce made from fresh basil, garlic, pine nuts, Parmesan cheese, and olive oil. It’s not only delicious but also a great source of healthy fats and antioxidants. In this recipe, the pesto is tossed with cooked pasta, fresh vegetables, and a few simple seasonings. The result is a flavorful and satisfying salad that’s perfect for any occasion.
So what are you waiting for? Gather your ingredients and let’s get started!
Ingredients and Equipment
Ingredients
- 1 pound pasta (such as rotini, penne, or fusilli)
- 1 cup pesto
- 1 cup cherry tomatoes, halved
- 1 cup chopped cucumber
- 1 cup chopped red onion
- 1 cup chopped bell pepper
- 1/2 cup chopped black olives
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh basil
- Salt and pepper to taste
Equipment
- Large pot
- Colander
- Large bowl
- Measuring cups and spoons
How to Make Cold Pasta Salad with Pesto
Step 1: Cook the pasta
Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions. Drain the pasta in a colander and rinse with cold water.
Step 2: Make the pesto
If you’re using store-bought pesto, skip to step 3. To make your own pesto, combine the basil, garlic, pine nuts, Parmesan cheese, and olive oil in a food processor or blender. Process until smooth.
Step 3: Combine the ingredients
In a large bowl, combine the cooked pasta, pesto, cherry tomatoes, cucumber, red onion, bell pepper, black olives, Parmesan cheese, and fresh basil. Season with salt and pepper to taste.
Step 4: Chill and serve
Cover the bowl and refrigerate the salad for at least 30 minutes before serving. This will allow the flavors to blend and the salad to chill.
Tips or Possible Variations
To make a vegetarian version of this salad, omit the black olives.
If you don’t have any fresh basil on hand, you can use 1/4 cup of dried basil instead.
Feel free to add other vegetables to your salad, such as grilled zucchini, roasted red peppers, or artichoke hearts.
This salad is a great way to use up leftover pasta. If you have any leftover cooked pasta, simply add it to the salad and toss to combine.
You can also make this salad ahead of time. Simply prepare the salad according to the directions and store it in the refrigerator for up to 3 days. When you’re ready to serve, just give it a good stir.
