This pesto pasta salad is destined for your next gathering. Or at least, that’s what I hope! This recipe is light and so fresh. It’s perfect for parties, picnics and weeknight dinners, from spring through fall. Leftovers keep well for lunch, too. Pesto and pasta are the stars of this show, naturally. To make it a pasta salad, I added a pint of cherry tomatoes, a few handfuls of fresh arugula, and some cheese. I love salty feta in this recipe, though mozzarella and Parmesan are also great.
This pasta salad recipe includes homemade pesto made with a few little twists. Instead of pine nuts, I opted for more affordable pepitas (green pumpkin seeds). You can use pine nuts if you’d rather—or even walnuts or pecans. I like to use half fresh basil and half fresh parsley, which tastes even more interesting and also cuts down on costs (buying lots of fresh basil can be expensive). You could certainly use all basil if you have an abundance growing in your garden. I also add some fresh lemon juice to brighten up the dish. Give it a try!
Pesto Pasta Salad Tips
The recipe below is simple and straightforward, but here are some notes before you get started.
Watch How to Make Pesto Pasta Salad
More Fresh Pasta Dishes
If you enjoy this pesto pasta salad, try these recipes next:
Broccoli Pesto Pasta with Green Olives Caprese Pasta Salad Double Tomato Pesto Spaghetti with Zucchini Noodles Green Goddess Tortellini Salad Vegan Spaghetti alla Puttanesca
Please let me know how your recipe turns out in the comments! I love hearing from you.
