Get ready to transform your next lunch, potluck, or BBQ with this Pesto Pasta Salad recipe. This recipe is flavor-packed with its aromatic pesto dressing, and is incredibly easy to make. With its fresh, zesty flavors, this Pasta Salad is sure to be a crowd pleaser for any gathering you’re hosting this summer.

❤️ Why You’ll Love Pesto Pasta Salad

• 15-minute Prep ⏰: This easy Pesto Pasta Salad will only take you 15 minutes to prep. It’s the perfect recipe to make in advance and have ready to go for a potluck or BBQ.
• Easy to Pack 🧺: Whether you have a family to feed, or are planning a date night, this recipe is easy to make in advance and pack up for a picnic, park lunch, or even just easy meal prep this summer.
• Healthy 🌿: Many pasta salads get a bad reputation as they are often paired with a creamy dressing base that is made with mayonnaise. This dish uses healthier ingredients that you can feel good about eating all week long.

🍲 Ingredients & Smart Swaps

Pasta – For your pasta salad, you are going to want to use a short pasta for the best results. Think penne, fusilli, or macaroni. You can even use a protein pasta or a gluten-free alternative to cater to your dietary needs.

Pesto – Pesto is made with a few simple ingredients like fresh basil, pine nuts (can be omitted if there is a nut allergy), olive oil, and parmesan cheese. However, you can truly make pesto your own by mixing in other fresh herbs like parsley, different nuts like walnuts, or omitting the herbs entirely and making a sundried tomato pesto. If you don’t have time to make it yourself, store-bought works just fine.

Veggies – I used artichoke hearts, red onion, olives, sundried tomatoes, and cucumber in this Pasta Salad, but the beauty of pasta salad is that it can be made your own. Add in whatever veggies you prefer or that you are trying to use up in your fridge.

👩‍🍳 How to Make Pesto Pasta Salad

1. Cook the lentils according to package instructions and once tender, drain from the water and set aside.
2. While the lentils cook, cook the pasta to al dente since the pasta will continue to soften once it’s mixed with the dressing. Once the pasta is cooked, drain and set aside.
3. Make the pesto add all of the ingredients except the olive oil into a food processor and pulse until everything is finely chopped and combined. Now, stream in the olive oil slowly with the food processor on low speed until you achieve a creamy consistency. Set aside.
4. Once the pasta is cooled, make the pasta salad. In a large mixing bowl toss gently together all of the pasta salad ingredients with 1/4-1/2 cup of the prepared pesto (start with 1/4 cup pesto and use up to 1/4 cup more based on your tastes). Serve immediately, garnished with fresh basil or store in the fridge for up to 4-5 days until ready to enjoy.

🍅 Flavor Booster Add-Ins

As I mentioned above, pasta salad is such an easy dish to make on your own, and it’s a great way to use up ingredients that you already have in your fridge or pantry. Here are some ideas to add to your pasta salad recipe:

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• Protein: If you want to amp up the protein content, you can add any canned beans to your pasta salad. You can also use grilled, shredded chicken.
• Veggies: Since pasta salad can be prepped in advance, you want to stick to veggies that won’t get soggy. Think crispy veggies like zucchini, carrots, celery, etc.
• Cheese: If you want to add cheese to your pasta salad, I find feta to be the best option because it holds its shape well while adding a pop of briny flavor to your dish.
• Dressing: You can use an oil-based dressing like this Pesto Pasta Salad, or you can swap the pesto dressing with any of your favorite dressings.

🗒 Speedy Pesto Variations

If you are making your own pesto, here are some options for making it your own:

• Nuts: Opt out of adding nuts to your pesto if you want it to be nut-free. If you want to keep them in, pine nuts are the traditional choice. You can also swap for hulled sunflower seeds, walnuts, pecans, etc.
• Herbs: Mix your fresh basil with other fresh herbs like cilantro, parsley, or even some hardier herbs like oregano. Use up what you’re growing in your garden!
• Add Greens: If you want to add more greens to your pesto, you can blend in spinach or arugula for an added nutrient boost.

🗒 Best served with

• Garlic Parmesan Chicken Skewers
• Mess-Free Grilled Kofta
• Grilled Feta Brine Chicken

👝 How to Store Leftovers

You can make pasta salad in advance and store it in the fridge for up to 4 days. Pasta salad is even better when you let it sit before serving to give all the flavors a chance to mix. If you are including meat or seafood in your pasta salad, the shelf life will be shorter.

🤔 Common Questions

Pesto Pasta Salad

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This easy Pesto Pasta Salad is the perfect recipe for summer! Its quick prep, and easy ingredients make it perfect for a pot luck, BBQ or easy meal prep.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Salad + Main

Cuisine Italian-Inspired

Servings 5 , 10oz meal prep containers

Calories 449 kcal

Ingredients

  

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For the lentils and pasta

• ½ cup dried beluga lentils, cooked
• 225 grams dry fusili, cooked (or rotini)

For the pesto dressing

• 1 cup garlic scapes
• 1/2 cup fresh basil
• 1/4 pine nuts
• 1/4 cup freshly grated parmesan cheese
• 1/2 tsp chili flakes
• 1/4 tsp pepper
• Pinch of salt
• 1/2 cup extra-virgin olive oil

For the pasta salad

• ½ cup diced sundried tomatoes
• 1/2 cup diced black and/or green olives
• ⅓ cup chopped almonds
• ¾ cup chopped artichoke hearts
• ½ cup diced red onion
• 1 cup chopped cucumber (about 2 mini cucumbers or ½ large cucumber)
• 1/2 cup freshly grated parmesan cheese
• Garnish with fresh basil
• Optional: squeeze of fresh lemon juice

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Instructions

 

• Cook the lentils according to package instructions and once tender, drain from the water and set aside.
• While the lentils cook, cook the pasta to al dente since the pasta will continue to soften once it’s mixed with the dressing. Once the pasta is cooked, drain and set aside.
• Make the pesto add all of the ingredients except the olive oil into a food processor and pulse until everything is finely chopped and combined. Now, stream in the olive oil slowly with the food processor on low speed until you achieve a creamy consistency. Set aside.
• Once the pasta is cooled, make the pasta salad. In a large mixing bowl toss gently together all of the pasta salad ingredients with 1/4-1/2 cup of the prepared pesto (start with 1/4 cup pesto and use up to 1/4 cup more based on your tastes).

  Serve immediately garnished with fresh basil or store in the fridge for up to 4-5 days until ready to enjoy.

Notes

• Save time and use your favourite prepared pesto from the market or grocery store.
• This makes a great meal prep salad! Store in meal prep containers for 4-5 days in the fridge.
• If lentils aren’t for you, add cooked chicken instead.

Nutrition

Calories: 449kcal | Carbohydrates: 63g | Protein: 18.9g | Fat: 15.3g | Saturated Fat: 3.3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7.1g | Cholesterol: 5.8mg | Sodium: 376.5mg | Fiber: 9.8g | Sugar: 4.6g

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