Pesto Pasta Salad

5 from 5 votes

My favorite, 5 ingredient Pesto Pasta Salad with spinach and feta cheese! Bountiful pasta tossed with loads of pesto sauce, juicy tomatoes and fragrant basil for an incredible pasta salad with pesto and feta! Healthy, light, and satisfying for lunch, picnics, or a hearty side dish.

Prep Time10

Cook Time10

Total Time20

Course: Main Dishes, Side Dishes

Cuisine: Italian

Servings: servings

Author: Demeter Trieu

Equipment

Ingredients

Pesto Pasta Salad

16 oz pasta (rotini, fusilli, penne, farfalle, etc.) – I used rotini
2 cups cherry tomatoes halved or quartered
2 cups spinach
1 cup fresh basil
Salt, pepper, and lemon juice to taste (optional)
1 recipe homemade pesto or 5-7 oz. store-bought pesto

Optional Add-Ins

⅓ cup feta cheese freshly grated parmesan, or mozzarella
½ cup favorite add-ins: pine nuts, sliced kalamata olives, etc.

Instructions

In a large pot with salted water, prepare pasta according to package directions. Reserve ¼ cup pasta water. Drain and rinse in cool water to cool down pasta and prevent sticking.
Transfer completely cooled pasta* to a large serving bowl. Gently fold in tomatoes, spinach, basil, and salt & pepper to taste.
Pour the pesto sauce over the pasta. Add reserved pasta water as needed to thin out pesto.
Fold in any Optional Add-Ins, like feta cheese and olives. Gently toss the salad to combine. If needed, add any additional salt, pepper, and lemon juice to taste. Enjoy!
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Notes

* Tip: make sure pasta is completely cooled before adding in tomatoes, spinach, basil to avoid cooking the veggies.
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, basil and spinach after thawing.

Nutrition