30-Minute Pesto Pasta Salad
Pesto Pasta Salad is an easy and delicious side or main dish and makes great leftovers. Made with fresh basil, garlic, pistachios and juicy cherry tomatoes, you’ll come back to this dish again and again.
Pesto is one of my favorite ways to elevate simple dishes and make them feel (and taste) fancy. It’s easy to make, freezes well and adds tons of flavor to everything from pasta, eggs, soups, pizza and more!
In this Pesto Pasta Salad I use my 10-Minute Basil Pistachio Pesto because it’s my #1 fave, but you could easily swap for my Easy Spinach Pesto or my 10-Minute Pea Pesto for something different.
These are my favorite pistachios that I get at my local farmer’s market. I like the salted ones but you can get them unsalted as well and simply add more salt to the pesto as needed.
If you love this recipe you also gotta check out this Burst Cherry Tomato Pasta!
Can I use store bought pesto?
Yep, you sure can! If you’re going that route, please make sure to buy a good one. The pesto is the star here, so you don’t want it to lack flavor!
And if you’re worried about making it homemade, please trust me that it’s 10 times easier than you think. You can do it!
Can I freeze pesto?
100% yes and I highly suggest doing this! You can freeze pesto in ice cube trays, glass jars or freezer proof containers. It will stay fresh for up to six months and it’s a great way to use up those fresh herbs.
What if my pesto is too thick for a sauce?
This is a common question I get and the good news is, there’s an easy answer. Sometimes pesto isn’t quite saucy enough to coat the pasta, making it dry and chunky. The answer?PASTA WATER.
TIP: Before draining the noodles, reserve about 1 cup of the pasta water that you used to cook the noodles in. The starches from the pasta water will help to thin out the pesto and create a luxurious sauce that sticks to the noodles beautifully. Pasta water is your bestie.
How to make Pesto Pasta Salad?
It’s as easy as 1-2-3.
- Bring a large pot of water to a boil. Add the pasta and cook according to package. Meanwhile, make the pesto.
- Once the pasta is done cooking, reserve 1 cup of pasta water and drain the rest. Add the pesto to the pasta and add ¼ cup pasta water at a time to help thin out the pesto and create a sauce. Stir until pasta is well coated.
- Stir in the tomatoes and pistachios, adding more pasta water as needed. Finish with some flakey sea salt and serve warm or at room temperature.
I can’t wait for you love this as much as I do.
Food photography by Ashley Cuoco
Print30-Minute Pesto Pasta Salad
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 1x
- Category: Pasta
- Method: Stove Top
- Cuisine: Italian
Description
Pesto Pasta Salad is an easy and delicious side or main dish and makes great leftovers. Made with fresh basil, garlic, pistachios and juicy cherry tomatoes, you’ll come back to this dish again and again.
Ingredients
- 1 pound short pasta (rigatoni, bowties, or penne)
- 1 cup Basil Pistachio Pesto
- 1 cup leftover pasta water
- 1–2 cups cherry tomatoes, halved
- ½ cup pistachios
- Flakey sea salt for finishing
Instructions
- Bring a large pot of water to a boil. Add the pasta and cook according to package. Meanwhile, make the pesto.
- Once the pasta is done cooking, reserve 1 cup of pasta water and drain the rest. Add the pesto to the pasta and add ¼ cup pasta water at a time to help thin out the pesto and create a sauce. Stir until pasta is well coated.
- Stir in the tomatoes and pistachios, adding more pasta water as needed. Finish with some flakey sea salt and serve warm or at room temperature.
I just finished making this salad for our July 4th block party later today. It’s so easy & the pesto sauce is delicious! I’m sure it will be a hit! I will definitely be making this again.
Thanks Linda! SO glad it was a hit!
Made this for a pool party yesterday. Everybody loved it!
Love hearing that, Wendy!
Looks delicious!
Thank you! I hope you try it and love it!