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Overhead view of pesto pasta salad in a white bowl on a red and white checked napkin

Pesto Pasta Salad

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With summer in full swing and our gardens lush with fresh herbs, it’s the perfect time to start the harvest. With scissors in hand, I clipped my homegrown basil and whizzed it up to use in this terrific, adaptable Pesto Pasta Salad!

This Easy Pasta Salad packs a huge punch of flavor with an easy pesto salad dressing, chicken, pepperoni, black olives, artichoke hearts, and more!

Pesto Pasta Salad in a flat white serving bowl with a silver serving spoon

Pesto Pasta Salad 

A variation of this easy pasta salad recipe appears in Winners, the Junior League of Indianapolis’ first cookbook. I’ve eaten it at numerous parties and even had a batch delivered to my door when I had a newborn in tow. Pretty much all foodies in Indy know of its existence.

It’s a terrific recipe, but the pesto dressing is made with dried basil and marjoram. I knew I could improve upon that. Like any pasta salad, this beauty can be made according to your family’s preferences. Artichoke hearts are a must and I love the color contrast of red bell peppers and peas.

Adding chicken and pepperoni make this a legitimate lunch (or if you’re me, a just as fabulous dinner). An extra dose of Parmesan would also be nice as would chunks of fresh mozzarella. Tweak away!

Pesto Pasta Salad in a white bowl with two red handled forks


Easy Pasta Salad for Progressive Eats

It’s been a full year since we started this blogger group where 12 of us gather each month to create a party menu or cook to a theme. Barb, our fearless leader, chose herbs for July, and you’ll find the terrific line up below. These innovative blogging friends will have your mouth watering in no time. Be sure to click through to check out the terrific recipes.

Welcome to Progressive Eats, our virtual version of a Progressive Dinner Party. This month’s theme is Cooking with Herbs and is hosted by Barb Keibel who blogs at Creative Culinary. With so many marvelous herbs available during the summer, it’s time to start cooking!

If you’re unfamiliar with the concept, a progressive dinner involves going from house to house, enjoying a different course at each location. With Progressive Eats, a theme is chosen each month, members share recipes suitable for a delicious meal or party, and you can hop from blog to blog to check them out. This Pesto Pasta Salad is made with homemade basil pesto and is terrific for casual entertaining!

Cooking with Herbs

Progressive Eats
Pesto Pasta Salad Pasta with a pesto dressing and so much more!

The Recipe: Pesto Pasta Salad

A delicious, highly adaptable pasta salad dressed with pesto and full of meats and vegetables! Adapted from Winners Cookbook.

Prep Time 15 minutes
Total Time 15 minutes
Yield 10-12 servings



  • 1/4-1/2 cup homemade pesto (recipe below)
  • 1/2 cup mayonnaise
  • 10 ounces cooked pasta (favorite shape, cooked in salted water, drained and cooled)
  • 10 ounces artichoke hearts, cut in half
  • 1 cup frozen peas, defrosted
  • 1-pint cherry tomatoes, cut in half
  • 1/4 cup black or green olives, cut in half
  • 1/2 a red bell pepper, seeded and chopped
  • 1 large chicken breast, cooked, cooled and cut into chunks
  • 1/4 cup pepperoni or salami, cut into bite sized pieces if needed
  • Salt and freshly ground pepper, to taste


  • 2 cups fresh basil leaves, packed, then rinsed and dried.
  • 1/2 cup extra virgin olive oil
  • 3 tablespoons toasted pine nuts
  • 2 garlic cloves, chopped
  • Kosher salt
  • 1/3 cup freshly grated Parmesan cheese
  • 2 tablespoons freshly grated Romano cheese


  1. Whisk together pesto and mayonnaise. Start with ¼ cup of pesto and add more if desired. Set aside.
  2. In a large bowl, add the rest of the ingredients except for the salt and pepper. Gently toss with the dressing, taste for seasoning and add salt and pepper if needed. Serve immediately.
  3. If making your own pesto, place basil, olive oil, pine nuts, garlic and a large pinch of salt in bowl of food processor. Process till smooth, scraping down sides of bowl as needed.
  4. Mix together cheeses, then add to basil mixture and mix by hand till combined.
  5. If not using immediately, store in refrigerator with plastic wrap pressed over surface.


Store leftovers in the refrigerator.
This salad is very adaptable. Leave out ingredients you don't want. Add other vegetables like broccoli, blanched snow peas, green onions, red onions. Change up the pasta shape or use tortellini.
A classic pesto recipe adapted from Marcella Hazan.
Pasta Salad recipe adapted from Winners.

Nutrition Information:

Amount Per Serving: Calories: 463Total Fat: 38gSaturated Fat: 7gTrans Fat: 0gCholesterol: 32mgSodium: 543mgCarbohydrates: 18gFiber: 4gSugar: 3gProtein: 14g


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Overhead view of pesto pasta salad in a white bowl on a red and white checked napkin

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33 comments on “Pesto Pasta Salad”

  1. This pesto salad look amazing !!! lovethis plate Lizzy!

  2. What a perfect salad for summer! Pesto salads in the summer are the BEST.

  3. This reminds me of the “Mob Salad” at one of our favorite restaurants. Love anything with pesto! (I also heart Junior League cookbooks! Will have to check out this one.)

  4. This looks amazing. Pinning for my next picnic!

  5. There is something about a Pasta dish with pesto that says delicious and comforting. A freshly made pesto with pine nuts is the real deal. Loved the play of vegetables and protein together.

  6. Sounds and looks delicious, Liz! And the pine nut addition is perfect for it. I really like that bowl, great for showing off your salad! Have a good rest of the week!

  7. One for my list! Without olives obviously 😀

  8. What a wonderful dinner salad! I could eat my weight in pasta salad, so it’s probably not a bad idea to add all the vegetables and chicken that you added to yours! lol And I know the pesto must make the whole thing taste so bright and fresh!

  9. This looks delicious, Liz! The perfect summer meal.

  10. This is a very refreshing, summery salad Liz! I love it!

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