This one-pot pesto pasta salad features summer squash, snow peas, and cherry tomatoes. Lightly dressed with basil pesto, it makes a satisfying, vegetarian dinner that is equally delicious served hot or cold.
When the weather heats up, I want to minimize time spent sweating over the stove. That’s why I love this pesto pasta salad. If you’ve got a jar of pesto on hand, it comes together in 15 minutes flat. And because the recipe makes enough for a crowd, it’s perfect for a patio potluck. It also makes a satisfying, light lunch or weeknight dinner, served still warm straight from the pot, or chilled overnight.
I admit I’m a tough customer when it comes to pasta salad. Often, I find them too heavy, overdressed, or worse yet, bland! This fresh, light salad avoids all of those traps. Lots of colorful, quick-cooked vegetables balance out chewy fusilli pasta. It’s lightly dressed with flavorful basil pesto, while red pepper flakes and lemon juice add boldness. Halved bocconcini, or bite-sized fresh mozzarella balls, lend lush texture and a bit of richness. But if I’m honest, the best part of pasta salad might be that it’s so easy to make.
Table of Contents
What is in Pesto Pasta Salad?
You might have some of the ingredients for this meal in your pantry already. The rest are easy to find at your local grocery store or a summer farmer’s market.
- Fusilli pasta: Curly, bite-sized fusilli is perfect for a pasta salad with pesto sauce because of the way the little ruffles hold onto it. Any short pasta shape you like would also work well, including penne or farfalle.
- Kosher salt is key to seasoning the pasta water and bringing out the flavor of the vegetables in this dish.
- Zucchini: Mild and slightly sweet, summer squash adds a pop of sunny yellow or deep green. You can use any type or color of summer squash you like.
- Snow or snap peas: Blanched until just crisp, tender peas provide a welcome crunch to this salad.
- Red onion: Quickly blanching the onion removes some of its bite, allowing you to use more without overpowering the other ingredients. I like to cut it into 1-inch segments so it’s easy to eat with the pasta and not stringy.
- Cherry tomatoes: I love cherry and grape tomatoes because they add a burst of color and freshness, and they hold up well in a salad.
- Basil Pesto: Our recipe calls for blanching the basil first, which preserves the vibrant, green color. When I’m making it from scratch for this recipe, I prefer to use walnuts over pine nuts, as they are not as rich and pair well with this light dish. It’s also fine to substitute 1 cup of store-bought, fresh pesto.
- Red pepper flakes: just a pinch of chili heat gives this pasta a little zing. Skip it if you like.
- Lemon juice: Just a few tablespoons of fresh lemon juice brighten the flavor of the salad.
- Bocconcini: I just love these bite-sized mozzarella balls, so much that it’s a struggle not to eat them as I prepare the salad! They sponge up the basil pesto and provide a lovely, pillowy contrast with the crunchy vegetables.
- Basil leaves add even more of their sweet perfume to the salad. To prevent them from wilting, I stir in the fresh basil just before serving. I reserve the smallest leaves to scatter over the finished dish for an elegant presentation.
How to Make Pesto Pasta Salad
This one-pot dinner makes clean-up a cinch! Make sure all the veggies are prepped and ready to blanch when the pasta has finished cooking.
- Get Ready. Bring a large pot of water to a boil, then season generously with Kosher salt.
- Prep the veggies. Halve 1 pound of zucchini or summer squash lengthwise and thinly slice crosswise. Cut 8 ounces of snow or snap peas on the diagonal into bite-sized pieces. Slice half of a medium red onion lengthwise into thirds, then cut crosswise into thin slices.
- Cook pasta and veggies: Cook 1 pound of fusilli until al dente, about one minute less than the package directions suggest. Scoop out about a cup of the pasta water into another container. Remove pasta from the heat and stir in prepared vegetables, then immediately drain pasta and vegetables in a large colander.
- Toss with Basil Pesto: Return pasta and vegetables to the pot and stir in 1 recipe Basil Pesto (or 1 cup of store-bought pesto) until completely coated. Thin with a small amount of the pasta water, if desired. Then gently stir in 1 pound halved cherry tomatoes. Transfer to a large serving dish, and once cook, stir in 8 ounces of drained and halved bocconcini (fresh mozzarella balls). Season with 1/2 teaspoon red pepper flakes and more Kosher salt to your liking.
- Chill and serve: Chill for 30 minutes or up to overnight. Just before serving, drizzle with 2 tablespoons lemon juice and stir in 1/4 cup torn basil leaves. Season again with salt, if necessary. Transfer pasta to a serving dish and scatter with another 1/4 cup basil leaves.
Make it Your Own
As long as you keep the amount of vegetables and pasta the same, there are many ways to put your own spin on this recipe. Here are some ideas:
- Vary the veggies: Try green beans or broccoli florets in place of the snap peas.
- Switch up the pasta: Any bite-sized pasta will work here. Good options are penne, farfalle, or gemelli.
- Pesto options: I love traditional pesto made with fresh basil, but other herbs and greens add variety. You can also make pesto using a mixture of parsley and arugula instead of basil for a distinctly peppery flavor. Try this recipe with carrot top pesto, sun-dried tomato pesto, or Sicilian almond pesto instead of the basil pesto.
What to Serve with Pesto Pasta Salad
This salad is perfect on its own as a light lunch or dinner. If you’re entertaining guests, I’d serve it with this simple Grilled Chicken Breast, which takes only a few minutes to sear on a hot grill, along with a green salad, like this Summer Berry Salad with Arugula and Burrata, dressed with a lemony vinaigrette. Your guests might also appreciate a glass of Red Sangria, or this non-alcoholic Sangria with Hibiscus and Thyme.
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Pesto Pasta Salad
Ingredients
- Kosher salt
- 1 pound fusilli pasta
- 1 pound summer squash or zucchini, halved lengthwise and thinly sliced
- 8 ounces snap or snow peas, cut on the diagonal into bite-sized pieces
- 1/2 medium red onion, sliced crosswise into thin slices (about 1-inch long)
- 1 cup Basil Pesto
- 1 pound cherry or grape tomatoes, halved
- 8 ounces bocconcini (bite-sized mozzarella balls), drained and halved
- 1/2 teaspoon red pepper flakes (optional)
- 2 tablespoons lemon juice
- 1/2 cup fresh basil leaves, chopped or town
Instructions
- Get ready. Bring a large pot of water to a boil, then season generously with Kosher salt.
- Cook pasta and blanch veggies. Cook the fusilli until al dente, about one minute less than the package directions suggest. Scoop out about a cup of the pasta water into another container. Remove pasta from the heat and stir in the squash, peas, and red onion, then immediately drain pasta and vegetables through a large colander.
- Toss with Basil Pesto. Return pasta and vegetables to the pot and stir in the pesto until everything is completely coated. Thin the mixture with a drizzle of the pasta cooking water, if desired. Then gently stir in the tomatoes, and transfer to a serving dish. Once cooled slightly, stir in the mozzarella, the red pepper flakes, and season with salt to your liking.
- Chill and serve. Serve pasta immediately or chill completely. To serve, drizzle it with lemon juice and stir in half of the torn basil leaves. Taste and season again with salt, if necessary. Transfer pasta to a serving dish and scatter with the remaining basil leaves.
Notes
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the pasta used in this recipe.
- Note: Nutrition Information does not include Basil Pesto.
Nutrition
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