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Pesto pasta salad served with tomatoes on a brown plate

Pesto Pasta Salad

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5 from 5 reviews

Description

Creamy, garlicky pesto coats bountiful pasta and fresh tomatoes, basil, and spinach for a colorful, fresh Pesto Pasta Salad that’s filling and packed with healthy ingredients! One of my favorite lunch recipes!

Ingredients

Units Scale

Pasta

  • 16 oz (1lb) pasta (rotini, fusilli, penne, farfalle, etc.) – I used rotini
  • 2 cups cherry tomatoes, halved or quartered
  • 2 cups spinach
  • 1 cup fresh basil, more in Pesto ingredients
  • Salt and pepper to taste

Pesto

  • 1 clove garlic, minced
  • 2 cups fresh basil leaves, packed and divided
  • 1/2 cup pine nuts
  • 1/3 cup freshly-grated parmesan
  • 1/4 cup lemon juice
  • 1/2 teaspoon salt, or to taste
  • 6 tablespoons extra virgin olive oil

Optional Add-Ins

  • 1/3 cup freshly grated parmesan, feta cheese or mozzarella
  • 1/2 cup favorite add-ins: pine nuts, sliced kalamata olives, etc.

Instructions

Be sure to check out the step-by-step photo tutorial in the post above! 🙂

  1. Make the Pasta: Prepare pasta according to package directions. Reserve ¼ cup pasta water. Drain and rinse in cool water to cool down pasta and prevent sticking.
  2. Tip: Make sure pasta is completely cooled before adding in tomatoes, spinach, basil to avoid cooking the veggies.
  3. Transfer completely cooled pasta to a large serving bowl. Gently fold in tomatoes, spinach, basil, and salt & pepper to taste. Set aside.
  4. Prepare the Pesto: In a food processor, add garlic, half the basil, pine nuts, and parmesan. Blend until roughly chopped.
  5. Add the remaining basil, lemon juice, and salt. Blend until you get a chunky sauce-like consistency. Scrape down the sides of the food processor bin as needed.
  6. With the food processor running on low, slowly add olive oil until emulsified.
  7. Make the Pesto Pasta Salad: Pour the pesto sauce over the pasta, scraping the food processor clean.
  8. Add reserved pasta water as needed to thin out pesto.
  9. Add any Optional Toppings, like freshly-grated parmesan and pine nuts.
  10. Gently toss the salad to combine. If needed, add any additional salt, pepper, and lemon juice to taste. Enjoy!

Equipment

Notes

Storing Instructions: This pesto pasta salad keeps well for days. Store pasta salad in an airtight container for 3-4 days in the refrigerator.

Freezing Instructions: Store pesto pasta salad in a freezer-friendly container for 1-3 months. For the best taste and texture, add cherry tomatoes after thawing.

  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Main Dishes, Side Dishes
  • Method: Cook
  • Cuisine: Italian

Find it online: https://beamingbaker.com/pesto-pasta-salad/