Is pesto good in pasta salad?

Absolutely. Pesto adds a rich, herbaceous depth that transforms pasta salad into a flavorful dish without the heaviness of creamy dressings. Its olive oil base helps bind ingredients while delivering fresh, bold notes that complement both warm and cold presentations. Plus, pesto allows for endless variations, from nutty to spicy blends, making it an incredibly versatile addition.

What’s good to add to pesto pasta?

Great add-ins include cherry tomatoes, peas, pine nuts, and olives for texture and contrast. You can also mix in grilled chicken, chickpeas, or mozzarella for extra protein. For brightness, fresh herbs or a splash of lemon juice work wonders. Even a hint of chili flakes can add a mild kick. The key is balancing boldness with fresh, complementary flavors.

Can I mix pesto with pasta?

Yes—pesto is designed for pasta. To mix it well, always combine pesto with slightly warm or room-temperature pasta to ensure it spreads evenly. Avoid rinsing the pasta after draining; the light starch helps the pesto adhere better. A small amount of pasta water can also help emulsify and extend the sauce, creating a silkier finish

Can you use pesto on salads?

Definitely. Pesto makes a fantastic salad dressing—either on its own or thinned with lemon juice or vinegar. It pairs beautifully with leafy greens, roasted veggies, or grain-based salads. Whether drizzled over couscous or tossed into a tomato salad, pesto adds dimension without the need for additional fats or dairy.

Pesto Pasta Salad – Bright, Herbaceous & Effortlessly Delicious

Description

Pesto pasta salad is the perfect summer dish—herby, vibrant, and easy to prepare with fresh ingredients like basil, peas, and tomatoes.

Ingredients

4 cups uncooked fusilli pasta (or rice pasta for gluten-free option)
1 cup basil pesto (homemade or store-bought without cheese if dairy-free)
2 tablespoons chopped green olives or olive tapenade
1/3 cup pine nuts
1 cup defrosted frozen peas (or fresh peas if available)
12 ounces cherry tomatoes, halved
Several fresh basil leaves, chopped
1 tablespoon extra virgin olive oil
Kosher salt, to taste
Freshly ground black pepper, to taste

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Instructions

Cook the Pasta:
Bring a large pot of salted water to a boil. Add the fusilli and cook until al dente, according to package directions. Drain and set aside to cool slightly.
Toast the Pine Nuts:
While the pasta cooks, toast the pine nuts in a dry skillet over medium heat. Stir often and remove from heat as soon as they turn golden brown. Transfer to a plate immediately to prevent burning.
Assemble the Salad:
In a large bowl, combine the cooked pasta, pesto, and chopped olives. Gently fold in the peas, cherry tomatoes, basil, and olive oil. Toss everything together until evenly coated.
Season and Serve:
Taste and adjust with salt and pepper. Serve at room temperature.