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5-Ingredient Pesto Pasta Salad Recipe

  • Author: Isabella
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 4 servings 1x
  • Category: Salad
  • Method: Boiling
  • Cuisine: Italian

Description

This 5 Ingredient Pesto Pasta Salad is a quick, flavorful, and refreshing dish perfect for summer gatherings or as a simple lunch. Combining your favorite pasta with store-bought pesto, cherry tomatoes, Parmesan cheese, and optional pine nuts, this salad is easy to prepare and packed with vibrant flavors.


Ingredients

Scale

Salad Ingredients

  • 12 oz pasta (your favorite shape)
  • 1 cup store-bought pesto
  • 1 cup cherry tomatoes, halved
  • 1/2 cup shredded Parmesan cheese
  • 1/4 cup pine nuts (optional)

Instructions

  1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente, usually about 9-11 minutes. Drain the pasta and rinse briefly under cold water to stop the cooking process and chill it for the salad.
  2. Combine with Pesto: In a large mixing bowl, toss the cooled pasta with 1 cup of store-bought pesto. Mix well to ensure the pasta is evenly coated with the pesto sauce.
  3. Add Vegetables and Cheese: Gently fold in 1 cup of halved cherry tomatoes and 1/2 cup of shredded Parmesan cheese. These ingredients add freshness and a rich, savory flavor to the salad.
  4. Toast Pine Nuts (Optional): If using pine nuts, toast them in a dry skillet over medium heat for 2-3 minutes, stirring frequently, until golden and fragrant. Allow them to cool slightly.
  5. Finish the Salad: Sprinkle the toasted pine nuts over the salad just before serving to add a delightful crunch and nutty taste.
  6. Serve: Chill the salad for 15-20 minutes if desired, then serve cold or at room temperature for a refreshing dish.

Notes

  • You can use any pasta shape you prefer for this salad.
  • Store-bought pesto saves time but feel free to use homemade pesto for a fresh twist.
  • For a nuttier flavor, try substituting walnuts or almonds instead of pine nuts.
  • This salad is best served within 1-2 days but can be stored covered in the refrigerator.
  • If you like the salad less oily, reduce the amount of pesto slightly or add lemon juice for brightness.

Keywords: pesto pasta salad, easy pasta salad, summer salad, quick pasta dish