Pesto Pasta Salad

Pasta salads are a staple for summer, and we have so many we love, from this Mediterranean Pasta Salad to this Mexican Street Corn Pasta Salad, but there is just something so nice about a pasta salad with no real dressing to make up, and this one uses jarred pesto, making it so simple, a quick, throw together option!

What Do You Need for this Simple Pesto Pasta Salad?

The full ingredient list with measurements can be found below in the printable recipe card, but what you need is simple, easy to find, and creates a beautiful medley of flavors!

• Prepared Pesto
• English Cucumber
• Mozzarella Pearls
• Spring Mix or Arugula
• Roasted Red Peppers
• Sun-dried Tomatoes 
• Cherry Tomatoes
• Mini Farfalle
• Parmesan

I love this pasta salad, it has fresh greens, jarred ingredients, cucumbers for added crunch, and is so simple and easy to make with the prepared pesto sauce, which makes it a quick toss and serve salad. Hardly any chopping required, and no mixing of sauces or dressings. It is seriously so easy!

How to Make Pesto Pasta Salad

1. Cook Pasta – Cook the mini farfalle pasta according to the package instructions until al dente. Drain and set aside to cool. I suggest using salted water when cooking the pasta, as this will impart more flavor into your pasta noodles, and give you a better pasta salad. Consider rinsing pasta in cold water after cooking to stop the cooking process and help the pasta cool!
2. Combine Ingredients – In a large bowl, combine the cooked pasta, diced cucumber, mozzarella pearls, spring mix or arugula, chopped roasted red peppers, and sun-dried tomatoes.
3. Add Pesto– Pour the prepared pesto over the salad and toss everything together until well coated. I like to use prepared pesto because it makes this pasta salad just so easy to make, but you can always make it yourself. I love this recipe for Homemade Basil Pesto
4. Garnish– Add the cherry tomatoes and Parmesan cheese to the bowl lastly, and gently toss.
5. Serve– While you can serve immediately, I like to refrigerate for at least an hour to allow the flavors to meld together before serving.

Pasta Salad FAQs

Q: Can I make the pesto pasta salad ahead of time?

A: Yes, you can prepare the salad a day in advance and store it in the refrigerator. However, wait to add the fresh tomatoes, and cucumbers until just before serving to prevent them from becoming soggy.

Q: Can I use a different type of pasta?

A: Yes, you can use any shape of pasta you like. Penne, fusilli, or rotini are great alternatives to farfalle.

Q: Can I make this salad vegan?

A: Yes, you can use a vegan pesto and omit the cheese to make this salad vegan-friendly.

Q: Can I add other things?

A: Yes, there are a variety of substitutions or additions you can make, here are a few of our favorites:

• Add grilled vegetables such as zucchini, bell peppers, or eggplant for an extra burst of flavor.
• Add marinated artichoke hearts for more pizzazz.
• Substitute the mozzarella pearls with feta or goat cheese for a tangy twist. Or even omit.
• Add cooked shrimp or chicken for a protein-packed meal.
• Add fresh mini-peppers for more crunch!
• Make your pesto homemade instead of using a prepared pesto sauce.

Serving Suggestions

• Serve the pesto pasta salad as a side dish with grilled chicken or fish.
• Pack it in lunch boxes for a delicious and satisfying meal on the go.
• Serve it as a main course for a vegetarian dinner option.

Don’t feel like pasta salad? Try this Berry Feta Spinach Salad or Tomato Burrata Salad instead!

Storage Instructions

To store leftover pesto pasta salad, transfer it to an airtight container and refrigerate for up to 3 days. If the salad becomes dry after refrigeration, you can add a little extra pesto or olive oil before serving. A squeeze of lemon juice can be helpful to refresh the salad as well.

Pesto pasta salad is a versatile dish that’s easy to make and perfect for any occasion. Whether you’re hosting a party or simply looking for a quick and delicious meal, this recipe is sure to become a favorite.