How to Make Pasta Pesto Salad?

Making pasta pesto salad is simple and rewarding. Start by boiling short pasta like fusilli or penne until al dente. While it cools, toast pine nuts and garlic, then blend them with basil, Parmesan, olive oil, lemon juice, and salt to make your pesto. Toss the cooled pasta with the pesto and halved cherry tomatoes. Use reserved pasta water to achieve a silky texture. Chill before serving or enjoy at room temperature. The result is a refreshing, vibrant salad perfect for picnics, potlucks, or weeknight dinners.

How Long Can You Keep Pesto Pasta Salad?

You can safely store pesto pasta salad in the refrigerator for 3 to 4 days in an airtight container. For best quality, consume it within the first two days, as the basil can darken and the pasta may absorb moisture, changing the texture. To keep it fresh, consider storing the pesto and pasta separately and mixing them just before serving. Freezing isn’t recommended as it negatively affects both the texture and the flavor of the ingredients.

How Do I Use Pesto in Pasta?

Pesto is ideal for both hot and cold pasta. For warm dishes, stir it into freshly cooked pasta with a splash of reserved cooking water for a creamy coating. In cold salads, mix the pesto after the pasta cools to maintain its texture and color. Pesto also works well when paired with proteins like chicken or shrimp, and it can be enriched with cream or cheese to create a more decadent sauce.

How Would You Use Pesto?

Pesto goes far beyond pasta. Use it as a sandwich spread, a base for pizza, or a topping for grilled vegetables and meats. Mix it into hummus, swirl it into soups, or whisk it into salad dressings for an herby punch. You can even drizzle it over eggs or avocado toast for a gourmet finish. Its rich, herbaceous profile makes it one of the most versatile condiments in any kitchen.

Pesto Pasta Salad – 7 Powerful Tips for Fresh Flavor

Description

Pesto pasta salad brings bold basil flavor, juicy tomatoes, and a creamy texture—perfect for summer meals, picnics, or quick lunches.

Ingredients

1 pound short pasta (fusilli or penne)
1/4 cup pine nuts
3 cloves garlic, minced
1 cup fresh basil leaves
1/4 cup finely grated Parmesan cheese (plus extra for serving, optional)
1/4 cup extra-virgin olive oil
2 teaspoons lemon juice
1 teaspoon kosher salt
1 pint cherry or grape tomatoes, halved

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Instructions

Cook the Pasta: Boil a large pot of salted water. Cook the pasta until al dente, then drain, reserving 1/4 cup of the pasta water. Rinse the pasta under cool water and place it in a large mixing bowl.
Toast Pine Nuts: In a small skillet over medium-low heat, toast the pine nuts for about 6 to 8 minutes, or until they begin to turn golden. Add the minced garlic and cook for another minute until fragrant. Remove from heat and let cool.
Make the Pesto: In a food processor, blend the toasted pine nut and garlic mixture with basil, Parmesan cheese, olive oil, lemon juice, and salt. Pulse until mostly smooth. Gradually add the reserved pasta water, 1 tablespoon at a time, until the desired consistency is reached.
Combine Salad: Add the pesto and halved tomatoes to the pasta. Toss everything together until well coated. Serve immediately or chill for later.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Pasta and Grain Salads
Method: Boiled, Blended
Cuisine: American, Italian-Inspired