PESTO PASTA SALAD
This vibrant pesto pasta salad combines al dente penne or fusilli with bright cherry tomatoes, tender spinach and crunchy pine nuts, all tossed in a fragrant basil pesto. Each mouthful of pesto pasta salad delivers a harmonious blend of textures: soft pasta coated in a herb-rich sauce, juicy tomato bursts and the satisfying snap of toasted nuts. The grated Parmesan adds a savoury finish while the spinach keeps things fresh and light. This salad is quick to assemble and utterly delicious, which makes it an ideal lunch, side dish or picnic staple. Moreover, it’s easily adaptable, swap the pasta shape or add seasonal vegetables to suit any occasion or taste.
RECIPE CATEGORY
Lunch
SERVING SIZE
1
CUISINE
Italian
PREPARATION/TECHNIQUES
No‑Cook
OCCASION/HOLIDAY
Picnic, Summer, Potluck
SPECIAL CONSIDERATION/DIETARY CONCERNS
Vegetarian, Quick & Easy, Healthy
DISH TYPE
Salad
INGREDIENTS
There are the following ingredients for Pesto Pasta Salad:
- 1½ tablespoons pesto sauce
- ½ cup cooked pasta
- ¼ cup cherry tomatoes, halved
- 2 tablespoons grated Parmesan
- ¼ cup chopped spinach
- 1 tablespoon pine nuts, toasted
FULL NUTRITIONAL INFORMATION
- Energy: 360 kilocalories
- Protein: 12 grams
- Carbohydrate: 42 grams
- Fat: 18 grams
- Saturated fat: 3 grams
- Fibre: 3 grams
- Sugar: 3 grams
- Sodium: 380 milligrams
PREPARATION
These steps are followed for the preparation of Pesto Pasta Salad:
- Warm The Pasta: If cold, gently bring ½ cup of cooked penne or fusilli to room temperature. Fluff with a fork to separate any clumps and ensure even coating later.
- Drizzle The Pesto: Add 1½ tablespoons of pesto sauce directly onto the pasta. Using a folding motion, stir until every piece is lightly coated in the vibrant green sauce.
- Add Tomatoes: Scatter ¼ cup of halved cherry tomatoes over the dressed pasta. Fold through once to combine, taking care not to crush the delicate tomatoes.
- Incorporate The Spinach: Roughly chop ¼ cup of fresh spinach and fold it into the pasta mixture so the leaves remain bright and slightly crisp.
- Sprinkle The Cheese: Generously grate 2 tablespoons of Parmesan over the salad. Fold gently to distribute creamy and savoury strands without overworking the pasta.
- Toast The Pine Nuts: In a small dry pan, toast 1 tablespoon of pine nuts over low heat for 2 to 3 minutes until golden and aromatic. Cool slightly, then sprinkle over the salad for a satisfying crunch.
- Season And Adjust: Taste the salad and, if needed, add a twist of freshly ground black pepper. Pesto is already salted, so additional salt is usually unnecessary.
- Rest Briefly: Allow the salad to sit for two minutes at room temperature. This rest time helps flavours meld without wilting the spinach.
- Serve: Transfer to a serving bowl or plate, ensuring an even distribution of pasta, vegetables and nuts for a colourful presentation.
PREP TIME
10 minutes
COOKING TIME
0 minutes
TIPS
Here are some helpful tips for Pesto Pasta Salad:
- Use Warm Pasta: Dressing slightly warm pasta helps the pesto cling more evenly.
- Pat Tomatoes Dry: Remove excess moisture from cherry tomatoes to prevent dilution of the sauce.
- Chop Greens Uniformly: Evenly sized spinach pieces ensure consistent texture.
- Freshly Grate Parmesan: A fine grate will melt slightly into the pasta for optimal creaminess.
- Toast Nuts On Low Heat: Gentle toasting prevents burning and brings out nutty aromas.
- Toss Gently: Over‑stirring can bruise the spinach and crush the tomatoes, so fold lightly.
VARIATIONS
- Swap The Pasta: Use wholemeal fusilli for extra fibre or gluten-free penne if needed.
- Add Protein: Stir through 2 tablespoons of cooked chickpeas, diced chicken or shrimp.
- Boost Veggies: Fold in 2 tablespoons of blanched peas or diced bell peppers.
- Herb Twist: Replace half the pesto with sun-dried tomato pesto for a sweeter note.
- Cheese Substitute: Use crumbled goat cheese or grated pecorino for alternative flavours.
- Seed Upgrade: Swap pine nuts for toasted pumpkin or sunflower seeds for a nut-free option.
PREPPING AND STORAGE
- Fridge: Store the salad in an airtight container for up to two days. Keep pine nuts in a separate pouch to maintain crunch, adding them just before serving.
- Freezer: Not recommended, because freezing alters the texture of pasta and greens. Instead, freeze plain cooked pasta and assemble fresh when needed.