This vibrant Pesto Pasta Salad is a fresh and delicious dish filled with summer flavors. Featuring a light and creamy basil pesto dressing, zucchini, squash, pine nuts, and a squeeze of lemon, it’s a perfect choice for picnics, potlucks, or a light dinner.

Why You’ll Love This Recipe

This Pesto Pasta Salad is a refreshing twist on the traditional pasta salad. The homemade basil pesto adds a burst of flavor while the zucchini and squash provide a satisfying crunch. The dish is light yet filling, making it ideal for warm weather meals. Plus, it’s easily customizable to fit your preferences—whether you prefer different veggies or want to add cheese for extra creaminess.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

12 ounces spiral pasta (like cellentani or fusilli)
¾ cup pasta water
2 small zucchini, thinly sliced
1 small yellow squash, thinly sliced
1 tablespoon fresh lemon juice
1 teaspoon sea salt
Freshly ground black pepper
¼ cup toasted pine nuts
½ cup fresh basil leaves
Red pepper flakes (optional)

For the Pesto:

½ cup toasted pine nuts
2 tablespoons fresh lemon juice
1 small garlic clove
¼ teaspoon sea salt
Freshly ground black pepper
2 cups fresh basil leaves
½ cup extra-virgin olive oil
¼ cup freshly grated Parmesan cheese (optional)

Directions

To make the pesto, combine pine nuts, lemon juice, garlic, salt, and pepper in a food processor and pulse until finely chopped. Add the basil and pulse again. With the processor running, drizzle in olive oil and pulse until combined. Add Parmesan, if using, and pulse briefly.
Bring a large pot of salted water to a boil. Cook the pasta according to package directions, slightly past al dente. Before draining, reserve ¾ cup of the pasta water.
Drain the pasta, toss with a little olive oil to prevent sticking, and spread on a baking sheet to cool.
Once cooled, combine the pasta with the pesto, zucchini, squash, lemon juice, reserved pasta water, and season with salt and pepper to taste.
Top with pine nuts, fresh basil, and a pinch of red pepper flakes if desired.

Servings and Timing

Servings: 4-6
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Variations

Cheese: Add fresh mozzarella pearls or shaved Parmesan for extra creaminess.
Add protein: Toss in some chickpeas or grilled chicken for added protein.
Gluten-free: Use gluten-free pasta for a gluten-free version.
Vegan: Skip the cheese for a fully vegan salad.

Storage/Reheating

Storage: Store in an airtight container in the fridge for up to 3 days.
Reheating: This salad is best served cold, so no need to reheat.

FAQs

Can I use store-bought pesto?

Yes, you can substitute homemade pesto with about 1 cup of store-bought pesto.

Can I make this salad ahead of time?

Yes, this salad keeps well in the fridge for up to 3 days, making it perfect for meal prep.

Can I substitute the zucchini and squash?

Yes, you can add other veggies like cherry tomatoes, roasted peppers, or cucumbers.

Can I use a different type of pasta?

Absolutely! You can use any type of pasta you prefer, such as penne, rotini, or fusilli.

How do I make pesto without pine nuts?

You can use walnuts, almonds, or sunflower seeds as a substitute for pine nuts.

Can I add protein to this salad?

Yes, grilled chicken, chickpeas, or even feta cheese would make a great addition.

What kind of pasta is best for this salad?

Curly or spiral-shaped pasta like fusilli or cellentani works best as it holds the pesto well.

Can I freeze this salad?

It’s not recommended to freeze pesto pasta salad, as the texture of the pesto and vegetables may change.

How do I prevent the pasta from sticking together?

Toss the pasta with a little olive oil after draining, and allow it to cool before mixing with the pesto.

Can I add more flavor to the pesto?

Yes, feel free to add extra garlic, lemon juice, or even a pinch of red pepper flakes for added spice.

Conclusion

This Pesto Pasta Salad is a refreshing, flavorful dish that’s perfect for warm-weather meals, picnics, or potlucks. The vibrant pesto, fresh veggies, and pine nuts create a delightful combination that’s sure to impress. Plus, it’s easy to make, customizable, and stores well for leftovers. Enjoy this dish any time you want a delicious and satisfying meal!

Pesto Pasta Salad

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Author: sara
Total Time: 30 minutes
Yield: 4-6 servings
Diet: Vegetarian

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Description

This Pesto Pasta Salad is a vibrant, fresh dish packed with summer flavors. Featuring a creamy homemade basil pesto, zucchini, squash, and pine nuts, it’s the perfect side for picnics, potlucks, or a light dinner. With its customizable ingredients, including options for adding cheese or protein, this pasta salad is a refreshing, satisfying meal that’s easy to prepare and ideal for warm-weather dining.

Instructions

To make the pesto, combine pine nuts, lemon juice, garlic, salt, and pepper in a food processor and pulse until finely chopped. Add the basil and pulse again. With the processor running, drizzle in olive oil and pulse until combined. Add Parmesan, if using, and pulse briefly.
Bring a large pot of salted water to a boil. Cook the pasta according to package directions, slightly past al dente. Before draining, reserve ¾ cup of the pasta water.
Drain the pasta, toss with a little olive oil to prevent sticking, and spread on a baking sheet to cool.
Once cooled, combine the pasta with the pesto, zucchini, squash, lemon juice, reserved pasta water, and season with salt and pepper to taste.
Top with pine nuts, fresh basil, and a pinch of red pepper flakes if desired.

Notes

Add extra protein by tossing in grilled chicken, chickpeas, or feta cheese.
For a vegan version, simply omit the Parmesan cheese.
Store leftovers in an airtight container for up to 3 days.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Salad, Side Dish, Light Meal
Method: Stovetop
Cuisine: Italian-American