This Easy Pesto Pasta Salad is perfect for summer! It’s full of colorful veggies and tossed in a vibrant basil pesto that’s super tasty. Best part? It’s quick to make!
You can enjoy it cold, making it a great side for picnics or barbecues. I always make extra because it’s so good that leftovers disappear fast! 🍝
Key Ingredients & Substitutions
Rotini Pasta: I love using rotini because its shape holds the pesto well. Other short pasta like fusilli, penne, or farfalle work nicely too, so feel free to use whatever you have on hand.
Basil Pesto: Store-bought pesto saves time, but making your own adds a fresh touch. If you’re looking for a nut-free option, try using sunflower seed pesto. You can make it easily at home!
Cherry Tomatoes: These add a burst of sweetness and color. If you can’t find them, diced regular tomatoes or even roasted red peppers work well. I particularly enjoy using heirloom tomatoes for their varied flavors!
Cucumber: Provides a nice crunch. If you prefer something different, diced bell peppers or zucchini can be great substitutes. For extra flavor, try marinated artichoke hearts!
Feta Cheese: Feta adds a tangy creaminess. If you’re not a fan, goat cheese or even shredded mozzarella will work nicely. For a vegan option, try nutritional yeast for a cheesy flavor!
How Do You Ensure the Pasta is Perfectly Cooked?
Cooking pasta properly is key to a great salad. Follow these steps:
- Bring a large pot of salted water to a boil.
- Add the rotini and cook according to the package instructions until al dente. This usually means the pasta should be firm but cooked through.
- Once done, drain the pasta in a colander, but don’t rinse it right away. Let it sit for 1-2 minutes in the colander to shed excess water.
- After that, rinse briefly under cold water to stop cooking. This helps cool the pasta for your salad.
Remember, slightly undercooked pasta will soak up flavors and hold better in the salad. I always test a piece before draining to find that perfect bite!
Easy Pesto Pasta Salad Recipe for Summer
Ingredients You’ll Need:
- 8 oz rotini pasta (or any short pasta)
- 1/2 cup prepared basil pesto (store-bought or homemade)
- 1 cup cherry tomatoes, halved
- 1 medium cucumber, chopped
- 1/2 cup corn kernels (fresh or frozen, thawed)
- 1/4 cup crumbled feta cheese
- Salt and pepper, to taste
How Much Time Will You Need?
This Easy Pesto Pasta Salad takes about 15 minutes to prepare and at least 30 minutes to chill in the fridge. This gives the flavors time to come together and ensures it’s perfectly refreshing for serving!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by bringing a large pot of salted water to a boil. Add the rotini pasta and cook it according to the package instructions until it’s al dente—firm but cooked through. Once the pasta is ready, drain it in a colander. Rinse it under cold water to stop the cooking and cool it down. This step is important to make sure your pasta salad is refreshing!
2. Combine the Pasta and Pesto:
In a large mixing bowl, add the cooled pasta. Pour in the basil pesto. Toss everything together gently until the pasta is evenly coated with the pesto, making sure each piece is flavorful.
3. Add the Veggies and Cheese:
Now it’s time to add some color and crunch! Mix in the halved cherry tomatoes, chopped cucumber, corn kernels, and crumbled feta cheese. These ingredients not only add texture but also a burst of fresh flavors!
4. Season and Toss:
Gently toss all the ingredients together to ensure they are well mixed. Give it a taste and add salt and pepper to your liking. This is your chance to adjust the flavors just right!
5. Chill Before Serving:
Cover the pasta salad and place it in the fridge for at least 30 minutes. This chilling time helps the flavors blend beautifully and makes the dish wonderfully cool for hot days.
6. Serve and Enjoy:
When you’re ready to serve, take the salad out of the fridge. It’s best enjoyed cold! Scoop it onto plates or serve it straight from the bowl. Enjoy your fresh and easy summer pesto pasta salad—it’s sure to be a hit!
FAQ for Easy Pesto Pasta Salad
Can I Use Gluten-Free Pasta?
Absolutely! You can substitute regular pasta with gluten-free varieties made from rice, quinoa, or even lentils. Just follow the cooking instructions on the package, and you’ll have a delicious gluten-free pasta salad.
What Can I Add to This Salad for Extra Protein?
You can easily boost the protein content by adding grilled chicken, shrimp, or chickpeas. Simply cook the protein of your choice and mix it into the salad along with the veggies for a heartier meal.
How Long Can I Store Leftovers?
Leftover pesto pasta salad can be stored in an airtight container in the fridge for up to 3 days. Just give it a good stir before serving, as the pesto may settle. If it seems dry, add a splash of olive oil or a bit more pesto to refresh it!
Can I Make This Salad Vegan?
Yes! Simply use a vegan pesto (you can find many recipes online or store-bought options) and skip the feta cheese. You can add nutritional yeast for a cheesy flavor without dairy. Enjoy your delicious vegan pesto pasta salad!
