This Pesto Pasta Salad is made with just 5 ingredients and is full of all kinds of delicious and fresh flavors. A homemade pistachio pesto is the dressing for tender cooked spiral pasta that is tossed with mozzarella cheese, cherry tomatoes, and black olives.
Pesto Pasta Salad is a great summertime side salad dish for picnics and reunions. It is also a great weeknight side to your favorite burger or a crispy chicken sandwich.
Garden Fresh Vegetables Make The Best Recipes
My favorite time of year is harvest time. I love when the fresh basil is pushing out its lovely aroma and the tomatoes are turning nice and ripe. If I had my way, I could live on fresh tomatoes and basil straight from my garden year round.
Summertime is also the time when we are looking for variety in our side dishes and that is where today’s recipe for Pesto Pasta Salad came to be. It seemed natural to think about adding some homemade pesto to spiral pasta. I love how the little swirls catch all that flavor!
Tossing in halved cherry tomatoes seemed the right thing to do and for color contrast, I added the black olives. The whole family fell in love with this new pasta salad recipe and we will be enjoying it often this summer!
What You Need To Make This Recipe
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Pesto. If you have never tried pesto, you are surely missing out. I will use this recipe for Pistachio Pesto or Homemade Basil Pesto (made with pine nuts). Making your own pesto is highly recommended as it is much more cost effective.
I highly recommend spiral pasta for this recipe, however any shape you like will work so use what you have on hand.
Pitted black olives add to the colors of the salad but also are delicious. However, if you are not a black olive fan, you can leave them out.
Tips And Substitutions
Precook the spiral pasta and make sure it is well drained. It is ok to rinse the pasta with cold water to rinse the starch off for this recipe.
Once drained, toss the pasta with a tablespoon of olive oil to prevent it from sticking together.
Make it a creamy pesto pasta salad and add 1/4 cup of greek yogurt to the pesto before tossing.
Add your favorite garden fresh veggies. Cucumbers, red, and yellow bell peppers are good ones to try.
Shelby is the author/owner of Grumpy's Honeybunch. Established in 2007, she shares and preserves family recipes as well as recipes for cooking light and keto. She is an experienced, self-taught home cook who loves to share recipes with others. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.
Welcome! I'm Shelby, author of Grumpy's Honeybunch. I have been sharing family favorite recipes since 2007. I started the Keto Diet in October 2017 and since then I have been creating Keto ... read more
As an Amazon Associate, I earn from qualifying purchases.