This Pesto Pasta Salad is a vibrant, flavor-packed dish that’s as easy to make as it is delicious. In just 30 minutes, you’ll have a meal that combines tender pasta, creamy pesto, and fresh, crunchy vegetables for a satisfying bite every time. The bright, herbaceous notes of basil mingle with the nutty richness of Parmesan, creating a harmony of flavors that feels both indulgent and refreshing.
Perfect for busy weeknights or summer gatherings, this salad offers a delightful mix of textures—soft pasta, crisp veggies, and a silky pesto coating. It’s a versatile dish that’s equally comforting and light, making it a crowd-pleaser you’ll want to make again and again.
Fresh & Flavorful Ingredients
- 12 ounces spiral pasta (such as cellentani, cavatappi, or fusilli)
- ¾ cup pasta water (reserved from cooking)
- 2 small zucchini, sliced into very thin rounds
- 1 small yellow squash, sliced into very thin rounds
- 1 tablespoon fresh lemon juice
- 1 teaspoon sea salt
- Freshly ground black pepper (to taste)
- ¼ cup toasted pine nuts
- ½ cup fresh basil leaves
- Red pepper flakes (optional, for a spicy kick)
- For the Pesto:
- ½ cup toasted pine nuts
- 2 tablespoons fresh lemon juice
- 1 small garlic clove
- ¼ teaspoon sea salt
- Freshly ground black pepper (to taste)
- 2 cups basil leaves
- ½ cup extra-virgin olive oil
- ¼ cup freshly grated Parmesan cheese (optional)
Simple Step-by-Step Instructions
- Make the Pesto: In a food processor, combine the pine nuts, lemon juice, garlic, salt, and several grinds of pepper. Pulse until well chopped. Add the basil and pulse to combine. With the food processor running, drizzle in the olive oil and pulse until smooth. Add the Parmesan cheese (if using) and briefly pulse to combine. Set aside.
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook the pasta according to the package directions, or until slightly past al dente. Before draining, scoop out ¾ cup of the starchy pasta water and set aside. Drain the pasta, toss it with a little olive oil to prevent sticking, and spread it on a baking sheet to cool to room temperature.
- Prepare the Vegetables: While the pasta cools, slice the zucchini and yellow squash into very thin rounds.
- Assemble the Salad: In a large bowl, combine the cooled pasta, zucchini, yellow squash, pesto, reserved pasta water, lemon juice, salt, and pepper. Toss until everything is well coated. Taste and adjust seasoning as needed.
- Garnish & Serve: Top the salad with toasted pine nuts, fresh basil leaves, and red pepper flakes (if using). Serve at room temperature and enjoy!
Perfect Pairings: Serving Suggestions
This Pesto Pasta Salad shines as a standalone dish, but it’s even better with the right accompaniments. Serve it alongside grilled chicken or shrimp for a protein boost, or pair it with a fresh green salad for a light, summery meal. It’s also a great addition to potlucks or picnics—just pack it in a sealed container and enjoy!
Make It Your Own: Recipe Variations
Feel free to customize this salad to suit your tastes! Swap the zucchini and yellow squash for cherry tomatoes or roasted red peppers. For a nut-free version, replace the pine nuts with sunflower seeds or omit them entirely. You can also use gluten-free pasta if needed, or add a handful of baby spinach for extra greens.
Keep It Fresh: Storage and Reheating
Store leftovers in an airtight container in the fridge for up to 3 days. If the salad seems dry after chilling, add a splash of olive oil or lemon juice to revive it. This dish is best served at room temperature, so let it sit out for 10-15 minutes before enjoying again.
Quick Tips: Time-Saving Hacks
To save time, prepare the pesto ahead of time and store it in the fridge for up to 2 days. You can also use store-bought pesto in a pinch—just adjust the seasoning to taste. For faster prep, slice the zucchini and yellow squash using a mandoline slicer or the slicing attachment on your food processor.
Pesto Pasta Salad
Ingredients
- 12 ounces spiral pasta, such as cellentani, cavatappi, or fusilli
- 3/4 cup pasta water
- 2 small zucchini, sliced into very thin rounds *
- 1 small yellow squash, sliced into very thin rounds *
- 1 tablespoon fresh lemon juice
- 1 teaspoon sea salt
- Freshly ground black pepper
- 1/4 cup toasted pine nuts
- 1/2 cup fresh basil leaves
- Red pepper flakes, optional
Pesto
- 1/2 cup toasted pine nuts
- 2 tablespoons fresh lemon juice
- 1 small garlic clove
- 1/4 teaspoon sea salt
- Freshly ground black pepper
- 2 cups basil leaves
- 1/2 cup extra-virgin olive oil
- 1/4 cup freshly grated Parmesan cheese, optional
Instructions
- Make the pesto: In a food processor, combine the pine nuts, lemon juice, garlic, salt, and several grinds of pepper and pulse until well chopped. Add the basil and pulse to combine. With the food processor running, drizzle in the olive oil and pulse until combined. Add the cheese, if using, and briefly pulse to combine. Set aside.
- Bring a large pot of salted water to a boil. Prepare the pasta according to the package directions, or until slightly past al dente. Before draining the pasta, scoop up ¾ cup of the starchy pasta water and set aside. Drain the pasta and toss it with a little olive oil so that it doesn’t stick together. Spread the pasta on a baking sheet and let it (and the reserved pasta water) cool to room temperature.
- In a large bowl combine the pasta, zucchini, yellow squash, pesto, the reserved pasta water, lemon juice, salt, and pepper and toss. Season to taste. Top with the pine nuts, fresh basil, and red pepper flakes, if using. Serve the salad at room temperature.