Pesto Pasta Salad
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!
Why You Must Make this Pesto Salad
- It’s the perfect use for your summer basil crop!
- This pesto salad is highly adaptable. Add in or leave out any ingredients!
- It’s great for summer picnics and potlucks!
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.
How to Adapt This Recipe
It’s a terrific recipe for inspiration, 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!
Easy Pasta Salad Recipe
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 lineup 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
- Zucchini, Potato and Herb Fritters with a Garlic and Herb Yogurt Sauce from Creative Culinary
- Pesto Pasta Salad from That Skinny Chick Can Bake
- Homemade Cilantro Mayonnaise from The Heritage Cook
- Methi Machli – Fish with Fenugreek Sauce from Spice Roots
- Tomato Basil Hummus from Food Hunters Guide
- Lemon Sage Mustard from Stetted
- Lemony Three Bean Salad with Feta, Tomatoes, and Marjoram from The Wimpy Vegetarian
- Grilled Chicken Shawarma with Fennel Spinach Tzatziki Sauce from Jeanette’s Healthy Living
- Sauteed Zucchini Noodles with Fresh Herbs and Hazelnuts from Healthy Delicious
- Lemongrass Ice Cream from Pastry Chef Online
- Peach Blueberry Basil Cobbler from Never Enough Thyme
Pesto Pasta Salad
A delicious, highly adaptable pasta salad dressed with pesto and full of meats and vegetables! Adapted from Winners Cookbook.
- 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
- Whisk together pesto and mayonnaise. Start with ¼ cup of pesto and add more if desired. Set aside.
- 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.
- 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.
- Mix together cheeses, then add to basil mixture and mix by hand till combined.
- 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.
Amount Per Serving: Calories: 360Total Fat: 29gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 22gCholesterol: 23mgSodium: 416mgCarbohydrates: 16gFiber: 3gSugar: 2gProtein: 10g
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33 Comments on “Pesto Pasta Salad”
Liz, Was thumbing through your summer salad recipes this morning and came upon this one that is perfect for me. I took chocolate chip cookies down to the front desk crew last week and they already had been given 2 different boxes from Paradise Bakery. What they didn’t need were more cookies. So I think I’ll be the cold salad girl this summer and make them dishes more nutritious that stick to the ribs. This is a good one.
It’s been a hot few days and this pasta salad makes a perfect summer meal. I could definitely have this 2 – 3 times a week.
I have basil growing too. I even have a purple basil. I bet that would make for a very colorful pesto. This is such a lovely recipe.
Thanks for moving this beyond the confines of Indy and sharing it with us Liz; can’t tell you how mu ch I love salads like this. And my Jr. League cookbooks too; they always have the BEST recipes!
This along with a slice of crusty bread, crisp white wine and I’m a happy camper!
This is such a delicious salad dear Liz! We loved your combination and we won’t change this even a bit!:)
And you’re right: Now that the summer is in its peak the garden offers so many wonderful things to enjoy!
Have a beautiful week ahead!
Panos and Mirella
Fantabulous summer salad fun, Liz! And apparently delicious too ! There is obviously a reason everyone in Indianapolis knows about pesto pasta salad =)
I love pesto salads, this is a must make!
For me, both pesto and pasta salad just scream summer! So a pasta salad with pesto is calling my name – very loudly 🙂 Serve this with a little baguette and a glass of wine and you have a perfect lunch or dinner.
This is the kind of salad I could make into a meal – it sounds scrumptious, especially with the fresh herbs, chicken and pepperoni or salami!
What an absolutely beautiful summer-fresh, herby pasta salad, Liz! I can understand why it is so well-known and popular in Indy! I love your additions! And yes, artichokes are a MUST in salads! I absolutely cannot wait to try this and will let you know (just how much I’ll love it). Isn’t gardening just the best? Nothing can ever get as fresh and flavorful!
This is a really colourful pasta salad and I think it would make a terrific meal especially on a hot summer’s night. I love pesto so this has all the right flavours for me xx