Build Your Own Pesto Pasta Salad Recipe

ByBen Miller
Jump to Recipe

Introduction

This Build Your Own Pesto Pasta Salad is a fresh and vibrant dish perfect for warm days or as a colorful side. With a mix of farfalle pasta, fragrant basil pesto, and crunchy pine nuts, it’s easy to customize with your favorite veggies. Simple to prepare and full of flavor, it’s sure to become a staple in your recipe collection.

The image shows a white plate filled with three layers: the bottom layer is green pesto-coated bowtie pasta, the middle layer has yellow corn kernels spread evenly, and the top layer includes red cherry tomato halves and light beige pine nuts scattered on top. Nearby, an old gray metal tray holds more pesto pasta with two white serving spoons resting on it. To the right, a white plate holds a few slices of white cheese, some green arugula leaves, and halved cherry tomatoes arranged separately. A clear glass with a blue and white striped straw sits at the top left on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • 400g farfalle pasta
  • 3 tbsp olive oil
  • 50g pine nuts
  • 5 tbsp pesto
  • 10 large basil leaves
  • ½ lemon, juiced and zested
  • 50g parmesan or vegetarian alternative, shaved
  • Halved cherry tomatoes
  • Drained sweetcorn
  • Peas
  • Rocket

Instructions

  1. Step 1: Cook the farfalle pasta according to the package instructions. Once done, drain it and toss immediately with 1 tablespoon of olive oil. Transfer the pasta to a large bowl and set it aside to cool, stirring occasionally to prevent the pasta from sticking.
  2. Step 2: While the pasta cools, toast the pine nuts in a dry frying pan over low heat. Keep them moving for 4 to 5 minutes until they turn a golden brown and release their aroma. Be careful not to burn them.
  3. Step 3: When the pasta has completely cooled, add the pesto, toasted pine nuts, the remaining 2 tablespoons of olive oil, chopped basil leaves, lemon zest, and lemon juice. Mix gently to combine.
  4. Step 4: Fold in the halved cherry tomatoes, sweetcorn, peas, and rocket if using. Season the salad with salt and pepper to taste.
  5. Step 5: Scatter shaved parmesan or a vegetarian alternative over the top just before serving for a delicious finishing touch.

Tips & Variations

  • For a nut-free version, replace pine nuts with toasted sunflower seeds or omit them entirely.
  • Try adding grilled chicken or cooked shrimp for extra protein.
  • Make your own pesto with fresh basil, garlic, olive oil, parmesan, and nuts for more flavor control.
  • Use any pasta shape you prefer; fusilli or penne work well too.
  • Mix in other vegetables like roasted bell peppers or zucchini for added texture and color.

Storage

Store the pasta salad in an airtight container in the refrigerator for up to 2 days. It’s best eaten chilled or at room temperature. To refresh flavors, stir well before serving and add a little extra olive oil or lemon juice if it seems dry after storing.

How to Serve

A white bowl holds a pasta salad made of three main layers: the bottom layer is light green farfalle pasta coated in pesto sauce with visible chopped herbs, the middle layer consists of bright yellow corn kernels and pine nuts scattered throughout, and the top layer has halved red cherry tomatoes resting on the pasta along with small bits of shaved white cheese and green basil leaves. Beside the bowl, a white plate contains another serving of the same pasta salad. To the right, a light blue plate sits on a white marbled surface and is arranged in three groups: pale shaved cheese, green fresh arugula leaves, and halved red cherry tomatoes. A glass of water with a blue and white striped straw is visible in the upper left corner, next to a rustic metal tray filled with more farfalle pasta dressed in pesto. The whole scene is set on a white marbled background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pasta salad ahead of time?

Yes, you can prepare the salad a few hours in advance and keep it refrigerated. Just add fresh herbs and cheese before serving to keep them vibrant.

What can I use if I don’t have pine nuts?

You can substitute toasted walnuts, almonds, or sunflower seeds for a different but tasty crunch.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Build Your Own Pesto Pasta Salad Recipe

★★★★★

4.7 from 144 reviews
  • Author: Ben
  • Total Time: 25 mins
  • Yield: 4 servings 1x
  • Diet: Vegetarian
Print Recipe

Description

A vibrant and fresh pesto pasta salad made with farfalle pasta, toasted pine nuts, fresh basil, and a tangy lemon dressing. This easy-to-make dish combines the rich flavors of pesto with crunchy vegetables and creamy parmesan, perfect for a light lunch or a flavorful side dish.

Ingredients

Scale

Pasta and Dressing

  • 400g farfalle pasta
  • 3 tbsp olive oil
  • ½ lemon, juiced and zested

Salad Mix-ins

  • 50g pine nuts
  • 5 tbsp pesto (homemade or store-bought)
  • 10 large basil leaves
  • 50g parmesan or vegetarian alternative, shaved
  • Halved cherry tomatoes
  • Drained sweetcorn
  • Peas
  • Rocket (arugula)

Instructions

  1. Cook the Pasta: Bring a large pot of salted water to a boil and cook the farfalle pasta according to the package instructions until al dente. Drain the pasta and toss it with 1 tablespoon of olive oil to prevent sticking. Transfer the pasta to a large bowl and set aside to cool, tossing occasionally.
  2. Toast the Pine Nuts: In a dry frying pan over low heat, toast the pine nuts while constantly moving them for 4-5 minutes until they are golden brown and fragrant. Be careful not to burn them.
  3. Mix the Salad: Once the pasta has completely cooled, add the pesto, toasted pine nuts, remaining 2 tablespoons of olive oil, chopped basil leaves, and the lemon zest and juice. Toss gently to combine.
  4. Add Vegetables and Cheese: Fold in the halved cherry tomatoes, drained sweetcorn, peas, and rocket leaves. Season with salt and pepper to taste. Finally, scatter the shaved parmesan or vegetarian alternative over the top to serve.

Notes

  • To keep the salad fresh, toss the pasta with olive oil immediately after cooking to prevent sticking.
  • Toast pine nuts carefully over low heat, stirring constantly to avoid burning.
  • This salad can be made ahead and kept refrigerated for up to 24 hours; add the rocket just before serving to keep it crisp.
  • For a vegan version, use a dairy-free pesto and vegan cheese alternative.
  • If you prefer, substitute pine nuts with toasted walnuts or almonds for a different texture and flavor.
  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Category: Salad
  • Method: Stovetop
  • Cuisine: Italian

Keywords: pesto pasta salad, farfalle pasta salad, vegetarian pasta salad, easy pasta salad, Italian pasta salad

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Avatar photo

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆