Get ready to indulge in a world of flavors and textures with these 18 creamy pesto pasta salad recipes! Pesto, the classic Italian sauce made from basil, garlic, pine nuts, Parmesan, and olive oil, is a staple ingredient in many delicious dishes. When combined with pasta, it creates a match made in heaven. But why settle for just one recipe when you can have 18? From classic combinations to innovative twists, these creamy pesto pasta salads are sure to become your new favorite dishes.
In this article, we’ll take you on a culinary journey around the world, exploring different cultures and cuisines that incorporate pesto in their pasta salads. Whether you’re a fan of Mediterranean flavors or spicy kicks, there’s something for everyone here.
Classic Basil Pesto Pasta Salad with Cherry Tomatoes
A refreshing summer pasta salad that combines the flavors of basil pesto, cherry tomatoes, and penne pasta for a quick and easy meal or side dish.
Ingredients:
– 8 oz. penne pasta
– 1/4 cup classic basil pesto
– 2 cups cherry tomatoes, halved
– 1/4 cup Kalamata olives, pitted
– 1/4 cup crumbled feta cheese (optional)
– Salt and pepper to taste
Instructions:
1. Cook penne pasta according to package instructions until al dente. Drain and set aside.
2. In a large bowl, combine cooked pasta, cherry tomatoes, olives, and feta cheese (if using).
3. Drizzle basil pesto over the pasta mixture and toss to coat.
4. Season with salt and pepper to taste.
5. Cover and refrigerate for at least 30 minutes to allow flavors to meld together.
Cooking Time: 15-20 minutes
Creamy Avocado Pesto Pasta Salad
This creamy avocado pesto pasta salad is a refreshing twist on traditional pasta salads, featuring the rich flavors of ripe avocados and vibrant basil. Perfect for a light lunch or dinner, this dish is sure to satisfy your cravings!
Ingredients:
– 8 oz pasta of your choice (e.g., bow tie, penne)
– 2 ripe avocados, diced
– 1/4 cup freshly made pesto
– 1/2 cup cherry tomatoes, halved
– 1/4 cup crumbled feta cheese (optional)
– Salt and pepper to taste
– Fresh basil leaves for garnish
Instructions:
1. Cook pasta according to package instructions until al dente. Drain and set aside.
2. In a large bowl, combine cooked pasta, diced avocado, pesto, cherry tomatoes, and crumbled feta cheese (if using).
3. Toss gently to combine, seasoning with salt and pepper as needed.
4. Garnish with fresh basil leaves and serve immediately.
Cooking Time: 15-20 minutes
Sun-Dried Tomato and Pesto Pasta Salad
A flavorful and colorful pasta salad perfect for a quick lunch or dinner, this recipe combines the richness of sun-dried tomatoes with the vibrant taste of pesto.
Ingredients:
– 8 oz. pasta of your choice (e.g., penne, fusilli)
– 1/2 cup sun-dried tomatoes, chopped
– 1/4 cup freshly made or store-bought pesto
– 1/2 cup cherry tomatoes, halved
– 1/4 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh basil leaves for garnish (optional)
Instructions:
1. Cook pasta according to package instructions until al dente. Drain and set aside.
2. In a large bowl, combine cooked pasta, chopped sun-dried tomatoes, pesto, cherry tomatoes, and Parmesan cheese.
3. Toss gently to combine, seasoning with salt and pepper as needed.
4. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow flavors to meld.
5. Just before serving, garnish with fresh basil leaves if desired.
Cooking Time: 10-15 minutes (cooking pasta) + chilling time
Grilled Chicken Pesto Pasta Salad
This refreshing summer salad combines the flavors of grilled chicken, creamy pesto sauce, and al dente pasta for a satisfying and healthy meal. Perfect for a quick dinner or lunch on-the-go.
Ingredients:
– 1 lb boneless, skinless chicken breast
– 8 oz pasta (such as bow tie or penne)
– 1/2 cup pesto sauce
– 1/4 cup olive oil
– 2 cloves garlic, minced
– Salt and pepper to taste
– 1 cup cherry tomatoes, halved
– 1/4 cup chopped fresh basil
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. Grill chicken for 5-6 minutes per side, or until cooked through. Let cool.
3. Cook pasta according to package instructions. Drain and set aside.
4. In a large bowl, combine pesto sauce, olive oil, garlic, salt, and pepper. Stir well.
5. Add grilled chicken, pasta, cherry tomatoes, and basil to the bowl. Toss until combined.
6. Serve warm or at room temperature.
Cooking Time: 20-25 minutes
Mediterranean Pesto Pasta Salad with Feta
Brighten up your plate with this refreshing Mediterranean-inspired pasta salad, featuring the bold flavors of pesto, feta cheese, and fresh herbs.
Ingredients:
– 8 oz. pasta of your choice
– 1/2 cup freshly made pesto (see note)
– 1 cup cherry tomatoes, halved
– 1/4 cup crumbled feta cheese
– 1/4 cup chopped fresh parsley
– Salt and pepper to taste
Instructions:
1. Cook pasta according to package instructions until al dente. Drain and set aside.
2. In a large bowl, combine cooked pasta, pesto, cherry tomatoes, feta cheese, and parsley. Toss gently to combine.
3. Season with salt and pepper to taste.
Cooking Time: 15-20 minutes
Note: To make pesto, blend together 1 cup fresh basil leaves, 1/2 cup pine nuts, 1/2 cup grated Parmesan cheese, 1/4 cup extra-virgin olive oil, and 2 cloves garlic until smooth.
Roasted Vegetable Pesto Pasta Salad
A vibrant and flavorful pasta salad perfect for a summer gathering or a quick weeknight meal.
Ingredients:
– 8 oz. pasta of your choice (e.g., penne, bowtie)
– 2 tbsp. olive oil
– 1 red bell pepper, seeded and sliced
– 1 yellow bell pepper, seeded and sliced
– 1 zucchini, sliced
– 1 cup cherry tomatoes, halved
– 1/4 cup freshly made pesto (or store-bought)
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss the bell peppers, zucchini, and cherry tomatoes with olive oil, salt, and pepper on a baking sheet.
3. Roast for 20-25 minutes or until the vegetables are tender and lightly caramelized.
4. Cook pasta according to package instructions; drain and set aside.
5. In a large bowl, combine cooked pasta, roasted vegetables, and pesto. Toss to coat.
6. Season with salt and pepper to taste. Top with grated Parmesan cheese if desired.
Cooking Time: 30-40 minutes
Spinach and Artichoke Pesto Pasta Salad
A creamy and flavorful pasta salad that combines the richness of spinach and artichoke with the simplicity of pesto sauce.
Ingredients:
– 8 oz. pasta (linguine or fettuccine work well)
– 1/2 cup fresh spinach leaves
– 1/2 cup canned artichoke hearts, drained and chopped
– 1/4 cup pesto sauce
– 1/4 cup grated Parmesan cheese
– Salt and pepper to taste
– 1 tablespoon olive oil
Instructions:
1. Cook pasta according to package instructions until al dente. Drain and set aside.
2. In a large bowl, combine cooked pasta, spinach leaves, artichoke hearts, and pesto sauce. Toss until well combined.
3. Sprinkle Parmesan cheese over the top and toss gently to combine.
4. Season with salt and pepper to taste.
5. Drizzle with olive oil and serve.
Cooking Time: 15-20 minutes
Lemon Garlic Shrimp Pesto Pasta Salad
Brighten up your meal with this refreshing summer salad, featuring succulent shrimp, tangy lemon, and the richness of garlic and pesto. Perfect for a light and satisfying lunch or dinner.
Ingredients:
– 8 oz pasta (linguine or fettuccine)
– 1 lb large shrimp, peeled and deveined
– 2 cloves garlic, minced
– 2 tbsp freshly made pesto
– 2 lemons, juiced (about 4 tbsp)
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Cook pasta according to package instructions; set aside.
2. In a large skillet, sauté shrimp with garlic until pink and cooked through. Remove from heat.
3. In a separate bowl, whisk together lemon juice and pesto. Add cooked shrimp and toss to coat.
4. Combine cooked pasta and shrimp mixture in a large serving bowl.
5. Season with salt and pepper to taste.
6. Garnish with chopped parsley, if desired.
Cooking Time: 15-20 minutes
Caprese Pesto Pasta Salad with Mozzarella
A flavorful and colorful salad that combines the best of Italy – fresh mozzarella, ripe tomatoes, and creamy pesto pasta.
Ingredients:
– 8 oz. pasta of your choice (e.g., spaghetti or linguine)
– 1/2 cup freshly made pesto sauce
– 1 lb. cherry tomatoes, halved
– 8 oz. fresh mozzarella cheese, sliced
– 1/4 cup extra virgin olive oil
– Salt and pepper to taste
– Fresh basil leaves for garnish (optional)
Instructions:
1. Cook pasta according to package instructions until al dente. Drain and set aside.
2. In a large bowl, combine cooked pasta, pesto sauce, cherry tomatoes, and mozzarella cheese.
3. Drizzle with olive oil and season with salt and pepper to taste.
4. Garnish with fresh basil leaves, if desired.
5. Serve immediately or refrigerate for up to 2 hours before serving.
Cooking Time: 15-20 minutes
Vegan Pesto Pasta Salad with Chickpeas
Vegan Pesto Pasta Salad with Chickpeas: A refreshing summer salad that combines the creaminess of pesto with the nutty flavor of chickpeas, all on a bed of al dente pasta.
Ingredients:
– 8 oz. vegan pasta (such as linguine or fettuccine)
– 1/2 cup pesto sauce (homemade or store-bought)
– 15 oz. canned chickpeas, drained and rinsed
– 1/4 cup chopped fresh parsley
– 2 tbsp. lemon juice
– Salt and pepper to taste
Instructions:
1. Cook the pasta according to package instructions until al dente. Drain and set aside.
2. In a large bowl, combine the cooked pasta, pesto sauce, chickpeas, parsley, and lemon juice. Toss to combine.
3. Season with salt and pepper to taste.
4. Cover and refrigerate for at least 30 minutes to allow the flavors to meld together.
Cooking Time: 15-20 minutes (including pasta cooking time)
Bacon and Pea Pesto Pasta Salad
A flavorful and refreshing pasta salad perfect for a light lunch or dinner. This recipe combines the smokiness of bacon with the sweetness of peas, all tied together with a creamy pesto sauce.
Ingredients:
– 8 oz. pasta (such as bowtie or penne)
– 6 slices of bacon, cooked and crumbled
– 1 cup of fresh peas
– 1/2 cup of pesto sauce
– 1/4 cup of cherry tomatoes, halved
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Cook pasta according to package instructions until al dente. Drain and set aside.
2. In a large bowl, combine cooked pasta, crumbled bacon, fresh peas, and pesto sauce. Toss until well combined.
3. Add cherry tomatoes and toss gently to distribute evenly.
4. Season with salt and pepper to taste.
5. Top with grated Parmesan cheese if desired.
6. Serve immediately or refrigerate for up to 24 hours.
Cooking Time: 15-20 minutes
Greek Pesto Pasta Salad with Kalamata Olives
Elevate your pasta salad game with this refreshing Greek-inspired dish, featuring tangy kalamata olives and a vibrant pesto sauce.
Ingredients:
– 8 oz. pasta of choice (e.g., bowtie or penne)
– 1/2 cup Greek yogurt
– 1/4 cup freshly made basil pesto
– 1 cup cherry tomatoes, halved
– 1/2 cup pitted Kalamata olives, sliced
– 1/4 cup crumbled feta cheese
– Salt and pepper to taste
– Fresh parsley leaves for garnish (optional)
Instructions:
1. Cook pasta according to package instructions until al dente. Drain and set aside.
2. In a large bowl, combine yogurt and pesto. Stir until smooth.
3. Add cooked pasta, cherry tomatoes, olives, and feta cheese to the bowl. Toss gently to combine.
4. Season with salt and pepper to taste.
5. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
6. Garnish with fresh parsley leaves, if desired.
Cooking Time: 20-25 minutes
Spicy Pesto Pasta Salad with Chili Flakes
This refreshing pasta salad combines the creamy richness of pesto with a kick of heat from chili flakes, making it perfect for warm weather gatherings or quick lunches. With just a few simple ingredients and minimal cooking time, you’ll be enjoying this flavorful dish in no time.
Ingredients:
– 8 oz. pasta (such as penne or fusilli)
– 1/2 cup pesto
– 1 tablespoon olive oil
– 1 teaspoon chili flakes
– 1/2 cup cherry tomatoes, halved
– 1/4 cup chopped fresh parsley
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Cook pasta according to package instructions until al dente. Drain and set aside.
2. In a large bowl, whisk together pesto, olive oil, and chili flakes.
3. Add cooked pasta, cherry tomatoes, and parsley to the bowl. Toss until well combined.
4. Season with salt and pepper to taste.
5. If desired, sprinkle Parmesan cheese over the top.
6. Serve immediately or refrigerate for up to 2 hours before serving.
Cooking Time: 15-20 minutes
Broccoli and Walnut Pesto Pasta Salad
A vibrant and nutritious salad that combines the earthy sweetness of broccoli, the crunch of walnuts, and the creaminess of pesto sauce with pasta.
Ingredients:
– 8 oz. pasta (such as bow tie or penne)
– 3 cups broccoli florets
– 1/2 cup walnut halves
– 1/4 cup freshly made pesto sauce (see below for recipe)
– 1/2 cup cherry tomatoes, halved
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Pesto Sauce:
– 2 cloves garlic, minced
– 1/2 cup fresh basil leaves
– 1/4 cup pine nuts
– 1/2 cup grated Parmesan cheese
– 1/2 cup extra virgin olive oil
– Salt to taste
Instructions:
1. Cook pasta according to package instructions. Drain and set aside.
2. In a large skillet, heat pesto sauce over medium heat. Add broccoli and cook until tender, about 3-4 minutes.
3. In a large bowl, combine cooked pasta, broccoli mixture, walnuts, cherry tomatoes, salt, and pepper. Toss to combine.
4. Top with grated Parmesan cheese (if using). Serve warm or at room temperature.
Cooking Time: 15-20 minutes
Pesto Orzo Pasta Salad with Arugula
Brighten up your summer with this refreshing pasta salad that combines the creaminess of pesto, the nuttiness of orzo, and the peppery flavor of arugula.
Ingredients:
– 8 oz. orzo pasta
– 1/2 cup freshly made pesto (see below for recipe)
– 4 cups arugula leaves
– 1 cup cherry tomatoes, halved
– 1/2 cup crumbled feta cheese
– Salt and pepper to taste
Pesto Recipe:
– 2 cups fresh basil leaves
– 1/3 cup pine nuts (or walnuts)
– 1/2 cup grated Parmesan cheese
– 1/2 cup extra-virgin olive oil
– 2 cloves garlic, minced
– Salt and pepper to taste
Instructions:
1. Cook orzo according to package instructions. Drain and set aside.
2. In a large bowl, combine cooked orzo, pesto, arugula, cherry tomatoes, and feta cheese.
3. Season with salt and pepper to taste.
4. Serve immediately.
Cooking Time: 15 minutes (including cooking time for orzo)
Pesto Pasta Salad with Grilled Zucchini
This refreshing summer salad combines the flavors of creamy pesto pasta, grilled zucchini, and crunchy vegetables for a light and satisfying meal. Perfect for a quick dinner or as a side dish for your next barbecue.
Ingredients:
– 8 oz. pasta of your choice
– 1/2 cup pesto sauce
– 2 medium zucchinis
– 1 cup cherry tomatoes, halved
– 1/4 cup chopped fresh parsley
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Cook pasta according to package instructions until al dente. Drain and set aside.
2. Preheat grill or grill pan to medium-high heat. Brush zucchinis with olive oil and season with salt and pepper. Grill for 3-4 minutes per side, or until tender. Slice into 1/4-inch thick rounds.
3. In a large bowl, combine cooked pasta, pesto sauce, grilled zucchini, cherry tomatoes, and parsley. Toss to combine.
4. Season with salt and pepper to taste. If using Parmesan cheese, sprinkle on top.
5. Serve warm or at room temperature.
Cooking Time: 15-20 minutes
Pesto Tortellini Pasta Salad
A refreshing twist on traditional pasta salad, this dish combines the flavors of Italy with the convenience of a one-dish meal.
Ingredients:
– 8 oz. tortellini
– 1/4 cup pesto sauce
– 2 cups mixed greens (arugula, spinach, lettuce)
– 1 cup cherry tomatoes, halved
– 1/2 cup cucumber slices
– 1/4 cup crumbled feta cheese
– Salt and pepper to taste
Instructions:
1. Cook tortellini according to package instructions until al dente. Drain and set aside.
2. In a large bowl, combine mixed greens, cherry tomatoes, and cucumber slices.
3. Add cooked tortellini to the bowl and toss with pesto sauce until well coated.
4. Top with crumbled feta cheese and season with salt and pepper to taste.
Cooking Time: 15-20 minutes
Servings: 4-6
Pesto Pasta Salad with Roasted Red Peppers
A vibrant and flavorful salad perfect for warm weather, this Pesto Pasta Salad with Roasted Red Peppers combines the richness of pesto with the sweetness of roasted red peppers. Serve as a light lunch or dinner option.
Ingredients:
– 8 oz pasta (bowtie or penne work well)
– 1/2 cup store-bought or homemade pesto
– 2 large red bell peppers, seeded and sliced
– 1/4 cup chopped fresh parsley
– 1/4 cup crumbled feta cheese (optional)
– Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C). Toss the red pepper slices with a pinch of salt and roast for 30-40 minutes, or until tender and slightly caramelized.
2. Cook pasta according to package instructions until al dente. Drain and set aside.
3. In a large bowl, combine cooked pasta, roasted red peppers, pesto, parsley, and feta cheese (if using). Season with salt and pepper to taste.
4. Serve warm or at room temperature.
Cooking Time: 45-50 minutes
Summary
Discover 18 creamy pesto pasta salad recipes that are sure to please! From classic combinations like basil and cherry tomatoes to unique twists like grilled chicken and Mediterranean flavors, there’s something for everyone. Get creative with roasted vegetables, artichoke hearts, or even chickpeas and feta cheese. Whether you’re looking for a light and refreshing side dish or a satisfying main course, these recipes are sure to inspire your next meal.
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