Pesto pasta salad
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Pesto pasta salad is one of those effortless dishes that always delivers big flavour with minimal fuss. Tossed with a vibrant, herby pesto and plenty of fresh, crunchy add‑ins, it’s the kind of recipe that works just as well for a quick lunch as it does for picnics, BBQs or easy weeknight dinners. Light, colourful and endlessly adaptable, this pasta salad is a guaranteed crowd‑pleaser — simple to make, full of flavour and perfect for using up whatever fresh bits you have in the fridge.
Serving Suggestions for Pesto Pasta Salad
- Garlic bread or cheesy ciabatta
- Grilled chicken, sliced and served warm or cold
- Crispy bacon or pancetta crumbled over the top
- Green salad with lemon vinaigrette
- Prosciutto or salami for a deli‑style twist
- Toasted pine nuts for crunch
- Lemon wedges to brighten everything
Pesto Pasta Salad
Equipment
- Saucepan
- Colander
Ingredients
- 400 g dried pasta
- 3 tbsp olive oil
- 2 tbsp green pesto
- 3 tbsp light mayonnaise
- 1 red onion, peeled and thinly sliced
- 1 pepper, red or yellow, deseeded and finely sliced
- cherry tomatoes, quartered
- pitted olives, drained and halved
- pickled gherkins, sliced
- 1 mozzarella ball, cut into small chunks
Instructions
- Cook your pasta according the packets instructions. When cooked, drain in a colander, rinse under cold water and allow to drain completely
- Transfer the pasta to a large bowl and add the olive oil, pesto, pinch of salt and pepper and mix together
- Add the mayonnaise, onion, tomatoes, olives, peppers, gherkins and mozzarella. Mix together to ensure all is covered and season to taste.