Home Food Pesto Pasta Salad Recipe – Best Food Diary FlyNews 2023

Pesto Pasta Salad Recipe – Best Food Diary FlyNews 2023

Pesto Pasta Salad Recipe – Best Food Diary FlyNews 2023


Pesto Pasta Salad Recipe - Best Food Diary FlyNews 2023

This pesto pasta salad is destined on your subsequent gathering. Or not less than, that’s what I hope! This recipe is gentle and so recent. It’s excellent for events, picnics and weeknight dinners, from spring via fall. Leftovers preserve nicely for lunch, too.

Pesto and pasta are the celebs of this present, naturally. To make it a pasta salad, I added a pint of cherry tomatoes, a couple of handfuls of recent arugula, and a few cheese. I like salty feta on this recipe, although mozzarella and Parmesan are additionally nice.

pesto pasta salad ingredients

This pasta salad recipe consists of do-it-yourself pesto made with a couple of little twists. As a substitute of pine nuts, I opted for extra reasonably priced pepitas (inexperienced pumpkin seeds). You should use pine nuts if you happen to’d somewhat—and even walnuts or pecans.

I like to make use of half recent basil and half recent parsley, which tastes much more fascinating and likewise cuts down on prices (shopping for a number of recent basil might be costly). You can actually use all basil you probably have an abundance rising in your backyard. I additionally add some recent lemon juice to brighten up the dish. Give it a strive!

pesto process and tomatoes Pesto Pasta Salad Recipe - Best Food Diary FlyNews 2023

Pesto Pasta Salad Ideas

The recipe under is easy and easy, however listed below are some notes earlier than you get began.

  1. Reserve some pasta cooking water. We’ll want as much as 1/2 cup of the starchy pasta cooking water to assist carry this sauce collectively. To assist me bear in mind, I all the time place a heat-proof glass liquid measuring cup within the sink subsequent to the colander.
  2. Rinse the pasta underneath cool water instantly after cooking. Rinsing the pasta reduces the quantity of starch on the floor of the noodles, in order that they don’t clump collectively earlier than you have got an opportunity to toss them in pesto sauce.
  3. To make this dish gluten free, merely substitute your favourite gluten-free noodles. A sturdy corn-and-quinoa mix normally works nicely in one of these dish.
  4. To make it vegan, merely don’t add cheese. To make up for the flavour and substance that cheese supplies, strive including olives and/or chickpeas to the dish.
  5. Serve promptly. This pasta salad is greatest served inside a couple of hours, however leftovers will preserve comparatively nicely within the fridge, lined, for as much as 4 days. The one draw back is that the arugula will wilt a bit with time.

how to make pesto pasta salad Recipe - Best Food Diary FlyNews 2023

Watch Tips on how to Make Pesto Pasta Salad

pesto pasta salad in serving bowl Best Food Diary FlyNews 2023

Extra Recent Pasta Dishes

For those who get pleasure from this pesto pasta salad, strive these recipes subsequent:

Please let me understand how your recipe seems within the feedback! I like listening to from you.

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pasta salad with pesto

Pesto Pasta Salad

  • Writer: Cookie and Kate
  • Prep Time: 15 minutes
  • Cook dinner Time: 10 minutes
  • Complete Time: 25 minutes
  • Yield: 6 to 8 servings 1x
  • Class: Salad
  • Technique: By hand
  • Delicacies: Italian
  • Weight loss program: Vegetarian

4.8 from 30 opinions

This pesto pasta salad recipe is bursting with recent taste. It’s gentle, wholesome and simple to make. Good for picnics and potlucks! Recipe yields 6 to eight aspect servings.



  • 1 pound complete grain pasta (fusilli, rotini, penne or farfalle)
  • 1 pint cherry tomatoes, halved or quartered
  • 3 handfuls child arugula or spinach
  • Elective cheese: ½ cup or extra crumbled feta cheese, little mozzarella balls or grated Parmesan
  • Elective additions: ½ cup thinly sliced Kalamata olives and/or 1 can (15 ounces) chickpeas, rinsed and drained (or 1 ½ cups cooked chickpeas)
  • Freshly floor black pepper


  • ½ cup pepitas (hulled pumpkin seeds)*
  • ½ cup packed recent basil leaves
  • ½ cup packed recent flat-leaf parsley leaves
  • ¼ cup lemon juice (about 2 lemons)
  • 1 clove garlic, roughly chopped
  • ½ teaspoon effective salt
  • ⅓ cup extra-virgin olive oil


  1. Deliver a big pot of salted water to boil for the pasta. Cook dinner the pasta till al dente in line with the bundle instructions. Earlier than draining, reserve about ½ cup pasta cooking water, then drain and instantly rinse the pasta underneath cool water to forestall the noodles from sticking collectively. Switch the pasta to a big serving bowl.
  2. In the meantime, to organize the pesto: In a small skillet, toast the pepitas over medium warmth, stirring typically, till they’re aromatic and making little popping noises, about 4 to five minutes. Pour half of the pepitas right into a bowl for later (we are going to use them as garnish).
  3. Pour the remaining pepitas right into a meals processor. Add the basil, parsley, lemon juice, garlic and salt. Course of whereas slowly drizzling within the olive oil, stopping to scrape down the edges as essential, till the pepitas have damaged right down to create a reasonably easy sauce.
  4. To assemble the pasta salad, pour all the pesto over the pasta and toss till the pasta is flippantly and evenly coated, including a tiny splash of reserved pasta cooking water if essential to skinny it out. Then add the cherry tomatoes, arugula, remaining toasted pepitas, and any non-compulsory add-ins (cheese, olives and/or chickpeas).
  5. Toss once more to mix, then season to style with pepper. If the pasta wants extra taste, add salt, to style, or a splash of lemon juice. If the flavors are too daring, let it relaxation for a couple of minutes, and add somewhat splash of olive oil if essential to tone down the remaining. This recipe will preserve nicely, lined and refrigerated, for as much as 4 days.


Recipe tailored from Vegan Goodness by Jessica Prescott.
*Change it up: You should use pine nuts, walnuts or almonds within the pesto as a substitute of pepitas (though the dish will now not be nut-free, if that’s related to you).
Make it gluten free: Use your favourite gluten-free pasta.
Make it dairy free/vegan: Simply don’t add any cheese!

▸ Vitamin Data

The knowledge proven is an estimate offered by an internet vitamin calculator. It shouldn’t be thought-about an alternative choice to an expert nutritionist’s recommendation. See our full vitamin disclosure right here.

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