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This pesto pasta salad recipe really changes things up as far as pasta salads go, and in such a delicious way! With just 7 ingredients, it pairs with many different mains, from a juicy turkey burger to this fab Greek sheet pan chicken.
Table of Contents
Whether it’s for a weeknight side dish or a potluck shareable, nothing beats a good pasta salad in the summer. And believe me when I say that this pesto pasta salad does not disappoint. It’s packed with fresh flavors and tossed with tangy sun-dried tomatoes, juicy cherry tomatoes, toasted pine nuts, and Parmesan cheese. Simple but delicious!
Looking for more flavorful summer side dish recipes? My family is a huge fan of this grilled asparagus with charred lemon. Another refreshing recipe is this loaded Greek salad with feta, or this healthy crab meat salad with lime!
Why This Pasta Salad Recipe?
- You get tons of flavor with a short list of easy-to-source ingredients.
- It pairs with a variety of mains—from burgers to grilled salmon!
- It’s adaptable, so you can easily put your own spin on it.
Ingredient Notes
A full ingredient list with exact measurements can be found in the recipe card below.
- Pesto—This alone acts as the dressing or vinaigrette in this salad. I like to grab a container of fresh pesto, which can be found in the refrigerated pasta section of the grocery store. Of course, you could make your own if you’ve got the time and ambition! Another option is jarred pesto, though I find the flavor and texture of the fresh stuff to be so much better.
- Sun-dried tomatoes—Definitely get the sun-dried tomatoes packed in oil. The texture of the dry variety that comes in a bag is chewy and wouldn’t work well in a pasta salad.
- Pine nuts—Toasted pine nuts bring a rich and nutty flavor to this pasta salad. I don’t recommend skipping out on them!
Recipe Modifications
- Feta cheese—Feel free to swap out the Parmesan for feta cheese! Feta goes wonderfully with pesto and sun-dried tomatoes. Another great option is Bocconcini!
- Nuts—If you don’t care for pine nuts, there are plenty of other nuts or seeds you can add to this salad to offer a nutty crunch. Slivered almonds, chopped walnuts, pistachios, sunflower seeds, or pepitas would all work.
- Other veggies—Chopped broccoli and thinly sliced red onion would be great here. You could also add kalamata olives!
Note About Pine Nuts
If you’ve found pine nuts to have a “metallic” taste, this is an occurrence called “pine mouth”. (No joke.) It’s said that some people have this reaction to a particular species and source of pine nut, Pinus armandii, which is exported from the Shaanxi and Shanxi regions of China. To avoid this, look for Mediterranean pine nuts (also known as pignolias) or Siberian pine nuts. If you can’t find them at the store, you can source them online.
Serving Suggestions
This pasta salad pairs with a variety of mains. We love it as a side to a good chicken burger and air fryer chicken tenders, and it’s a great way to round out my sheet pan turkey sausage and peppers.
Prep & Storage
Making this pasta salad a day ahead is ideal because the ingredients get to “mingle,” so to speak, and the flavor is just bigger.
To store it, pop it into an airtight container and refrigerate it for up to 4 days.
Sadly, this recipe isn’t freezer-friendly. The pasta and veggies would thaw into a mushy texture.
Frequently Asked Questions
No, pesto shouldn’t be cooked! Cooking pesto will alter the flavor and vibrant color. Always add it to pasta, or any dish, fresh.
In addition to tomatoes, you could add zucchini or summer squash, roasted peppers, spinach, chopped grilled asparagus, as well as things like kalamata olives and capers.
More Delicious Side Salads for Summer
If you try this pesto pasta salad with sun-dried tomatoes recipe, please pop back in and leave a 🌟 star rating and let us know how it went in the 📝 comments below!
Pesto Pasta Salad With Sun-Dried Tomatoes
Ingredients
- 12 oz short pasta
- 6 oz fresh pesto, Find fresh pesto where you'd find refrigerated pasta at the grocery store.
- 6 oz jar of sun-dried tomatoes in oil, drained
- 1 cup halved cherry tomatoes
- 1/2 cup grated Parmesan cheese
- 12 oz jar of roasted red peppers, drained and roughly chopped
- 1/4 cup toasted pine nuts
- Fresh basil leaves, for garnish (optional)
Instructions
- Cook your pasta as per the directions on the packaging. When done, drain, and rinse under cool water until the pasta has cooled. Shake any excess water away and transfer it to a large serving bowl.
- Heat a small saucepan over medium heat. Once the pan is hot, decrease the heat to low and add the pine nuts to the saucepan. Let them toast, shaking the pan every 30 seconds or so, until just golden brown. Remove from the heat and set aside.
- Pour the pesto over the pasta, then add the vegetables and pine nuts. With two large spoons, toss the pasta until it's evenly coated in pesto and until the veggies are evenly distributed.
- Garnish the serving bowl with fresh basil leaves (optional), and serve!
