If you are looking for a vibrant, fresh, and utterly satisfying dish, this Pesto Pasta Salad Recipe is going to become your new favorite. It’s the perfect harmony of al dente bow-tie pasta tossed in fragrant basil pesto, combined with the natural sweetness of green peas and corn, all topped with crunchy toasted pine nuts and peppery arugula. Whether you want a quick lunch, a picnic side, or a potluck star, this salad delivers both in flavor and ease. It’s bright, colorful, and bursting with textures that make every bite a delight.
Ingredients You’ll Need
This Pesto Pasta Salad Recipe calls for simple but essential ingredients that come together beautifully. Each one plays a key role in creating a depth of flavor and a contrast in textures, making the salad both hearty and fresh.
- 10-12 oz. bow-tie pasta (gluten-free): Holds pesto and ingredients well with its charming shape, plus it’s easy to cook perfectly.
- 1 cup basil pesto (store-bought or homemade): This herbaceous, garlicky sauce is the star, infusing flavor into every piece of pasta.
- â…” cup green peas (canned or previously frozen): Adds a pop of sweetness and a lovely green hue to brighten the bowl.
- ⅔ cup corn (canned or previously frozen): Brings a crunchy sweetness that melts beautifully into the salad’s overall profile.
- ½ tsp. salt (to taste): Enhances the natural flavors without overpowering them.
- ¼ tsp. black pepper (to taste): Provides a subtle spicy kick to balance the sweetness.
- â…“ cup pine nuts (toasted): Adds a nutty crunch that lifts the texture and flavor complexity.
- 2-3 cups arugula: Offers a fresh, peppery bite that contrasts nicely with the creamy pesto.
- Grated Parmesan cheese (optional): For an extra layer of savory richness, perfect as a finishing touch.
How to Make Pesto Pasta Salad Recipe
Step 1: Cook the Pasta
Start by cooking your bow-tie pasta according to the package instructions. The key here is to get it just al dente so it has the perfect bite and doesn’t turn mushy after chilling. Once cooked, drain the pasta and rinse under cool running water to stop the cooking process and cool it down for the salad.
Step 2: Toss Pasta with Pesto
When your pasta has cooled to room temperature, move it into a large bowl and add ¾ cup of that wonderful basil pesto. Toss everything until every nook and cranny of the pasta is luxuriously coated with the sauce. This step ensures the pesto flavor is evenly distributed.
Step 3: Add Vegetables and Seasonings
Now fold in the green peas, corn, salt, and black pepper. These ingredients add brightness and balance. Toss gently to combine but take care not to mash the peas or corn; you want to maintain that fresh, slightly crisp texture.
Step 4: Chill the Salad
Place your pasta salad in the refrigerator and let it chill for 1 to 2 hours. This chilling time allows the flavors to meld beautifully and gives the salad a refreshing coolness perfect for warmer days.
Step 5: Final Touches Before Serving
Right before you serve, drizzle in the remaining ¼ cup of pesto, then mix in toasted pine nuts and arugula. This final step adds fresh, peppery notes and an irresistible crunch that will make everyone ask for seconds.
Step 6: Serve with Parmesan
Sprinkle grated Parmesan cheese on top if you like a little added richness and savoriness. This last flourish makes the salad that much more indulgent.
How to Serve Pesto Pasta Salad Recipe
Garnishes
A few extra pine nuts or an additional handful of fresh arugula leaves make wonderful garnishes, adding eye appeal and a fresh burst. A light sprinkle of Parmesan cheese or a few cherry tomato halves can also brighten up the plate.
Side Dishes
This salad pairs wonderfully with grilled chicken, crusty bread, or a light soup for a complete meal. The vibrant flavors and textures complement any simple protein or vegetable side beautifully without overpowering them.
Creative Ways to Present
Try serving this pesto pasta salad recipe in colorful bowls or mason jars for picnics or packed lunches. Layer in a jar for a portable meal, or present it in a large bowl with plenty of garnish for an impressive potluck dish that will have guests asking for the recipe.
Make Ahead and Storage
Storing Leftovers
You can store leftover pesto pasta salad in an airtight container in the refrigerator for up to 3 days. Keep the arugula and pine nuts separate if possible, adding them fresh at serving time to preserve their texture and flavor.
Freezing
This salad is best enjoyed fresh and chilled, so freezing isn’t recommended. Freezing can cause the pasta and vegetables to become mushy and the pesto to lose its vibrant taste.
Reheating
If you prefer your salad slightly warmed, take it out of the fridge and let it come to room temperature before gently warming it in a microwave-safe dish for just 30 seconds. Avoid overheating to keep the pesto’s fresh taste intact.
FAQs
Can I use homemade pesto for this recipe?
Absolutely! Homemade pesto adds a fresh, personalized touch and often has a more vibrant flavor compared to store-bought. Just be sure to taste as you go to balance the seasoning.
What type of pasta works best in Pesto Pasta Salad Recipe?
Bow-tie pasta works wonderfully due to its shape, which holds the pesto well. However, you can also use fusilli, rotini, or penne—anything with grooves or curves to trap the pesto.
Can I add other vegetables to this salad?
Definitely! Cherry tomatoes, roasted red peppers, or sliced cucumbers make great additions that contribute extra color and crunch without overpowering the original flavors.
Is this salad good for meal prep?
Yes, it makes an excellent meal prep option since it holds up well in the fridge and tastes even better the next day. Just remember to add fresh arugula and pine nuts when ready to serve.
Can I make this salad vegan?
For a vegan-friendly version, use a vegan pesto and omit the Parmesan cheese or replace it with a plant-based alternative. The pine nuts and fresh vegetables will still keep the salad full of flavor.
Final Thoughts
There’s something so comforting and joyful about a well-made pesto pasta salad, and this Pesto Pasta Salad Recipe truly shines with its perfect blend of flavors and textures. It’s easy to make, beautiful to serve, and delicious every single time. I can’t wait for you to try it and make it your own go-to dish for gatherings, lunches, or anytime you crave a fresh pasta delight!
Print
Pesto Pasta Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Salad
- Method: Stovetop
- Cuisine: Italian
- Diet: Gluten Free
Description
A vibrant and refreshing Pesto Pasta Salad featuring gluten-free bow-tie pasta tossed with bright basil pesto, sweet peas, corn, toasted pine nuts, and fresh arugula. This chilled pasta salad is perfect for summer meals, potlucks, and light lunches.
Ingredients
Salad
- 10–12 oz. bow-tie pasta (gluten-free)
- â…” cup green peas (canned or previously frozen)
- â…” cup corn (canned or previously frozen)
- ½ tsp. salt (to taste)
- ¼ tsp. black pepper (to taste)
- 2–3 cups arugula
- grated Parmesan cheese (optional)
Dressing
- 1 cup basil pesto (store-bought or homemade)
- â…“ cup pine nuts (toasted)
Instructions
- Cook Pasta: Cook the gluten-free bow-tie pasta according to the package instructions until al dente. Drain the pasta in a colander and rinse under cool running water to stop the cooking process and cool the pasta.
- Toss with Pesto: Once the pasta has cooled to room temperature, place it in a large bowl and add ¾ cup of the prepared basil pesto. Toss thoroughly until the pasta is evenly coated with the pesto sauce.
- Add Vegetables and Seasoning: Add the green peas, corn, salt, and black pepper to the bowl. Toss again until all the ingredients are well combined, creating a balanced flavor throughout the salad.
- Chill the Salad: Cover the bowl and refrigerate the pasta salad for 1-2 hours to allow flavors to meld together and to serve it chilled.
- Finish and Serve: Just before serving, pour in the remaining ¼ cup of pesto and mix in the toasted pine nuts and fresh arugula. Give a gentle toss to combine all elements. Serve with an optional sprinkle of grated Parmesan cheese for added richness.
Notes
- You can use either canned or previously frozen peas and corn; just make sure to drain excess liquid before adding to the salad.
- To toast pine nuts, lightly heat them in a dry skillet over medium heat until golden and fragrant, about 3-5 minutes, stirring frequently to prevent burning.
- This salad tastes best when properly chilled beforehand but can be served immediately if needed.
- For a vegan version, omit Parmesan cheese or substitute with a vegan cheese alternative.
- Gluten-free pasta makes this recipe suitable for those with gluten sensitivities.
