A delicious twist from your regular traditional pasta salad. Pesto Pasta Salad is full of fresh veggies, bold flavors and with a light and healthy dressing. You can dress this up or down all.year.long.
WHAT DO I NEED FOR PESTO PASTA SALAD?
- fresh veggies
WHAT KIND OF PESTO DO I USE?
Homemade is great if you have the ability to make it! Otherwise you can pick up your favorite pesto from the store. Costco and Mezzetta both make a fresh delicious pesto.
WHAT KIND OF PASTA DO I USE?
You are not restricted to only using elbow pasta! If you love bow tie or some other small noodle best use that! You do not want to use spaghetti or linguini. A long noodle will not work for this salad.
STEP 1 COOK YOUR PASTA ACCORDING TO PACKAGE DIRECTIONS
In a large pot bring your water to a boil and cook your pasta for as long as the package recommends.
Remove from the water by straining. Set it aside.
PROTIP: Dont let the noodles cool completely. Leave them slightly warm, it’ll help the pesto to distribute through the noodles.
STEP 2: CUT YOUR VEGGIES AND MEAT!
You will want your veggies and meat to be bite size pieces. Cut them in desired shapes.
DO I HAVE TO USE THESE EXACT VEGGIES?
No, If you are not a fan of one of these veggies feel free to omit or sub it for a veggie that is in season!
TOSS YOUR PESTO PASTA SALAD TOGETHER
- Take your noodles and place then in a large bowl.
- Add your noodles and toss with the pesto
ADD YOUR VEGGIES AND TOSS AGAIN!
HOW DO I SERVE THIS PASTA SALAD?
Serve the pasta salad immediately. If you have an hour to two before serving you can cover and chill in the fridge.
CAN I MAKE THIS PESTO PASTA SALAD AHEAD?
Yes! You can make this pasta salad ahead of time. If making a day or two ahead I recommend waiting to toss everything together until you are serving. If you want to toss everything together reserve the cheese for later. Keep all ingredients in the fridge in an air tight container.
HOW DO I MAKE A GLUTEN-FREE PESTO PASTA SALAD?
There are several gluten-free pasta’s that would work well with this pasta salad! I recommend one made with rice or corn or a combination as the chickpea noodles tend to fall apart easily after boiled. To help keep the noodles from falling apart since with cool water and cook according to the directions.
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Fresh, tasty, and light. The perfect meal for a busy summer night.
- 12 oz elbow noodles cook according to directions
- 1 1/2 C Pesto
- 12 cherry tomatoes
- 15 Slices of Salami
- 1 cup kalamata olives
- 1/2 C Freshly Grated Parmesan
- Salt and Pepper
- Lemon if desired
- 1/2 cucumber optional
Boil noodles according to package directions.
Rinse and allow to cool.
Dice tomatoes, olives, cucumbers and salami.
Toss all ingredients together in a larger bowl.
Juice lemon on top and toss if desired.
Garnish with more parmesan and basil.