Summer Pesto Pasta Salad — just five ingredients and full of fresh flavor. This chilled pasta salad is an easy, make-ahead side that’s ideal for cookouts, potlucks, and weeknight meals. Toss rigatoni with basil pesto, frozen peas, crumbled feta, and chopped pecans, then chill until serving. Add grilled chicken or shrimp to turn it into a satisfying main course.
Easy Pasta Salad Recipe
This Summer Pesto Pasta Salad is a go-to dish in warm months because it’s fast, versatile, and crowd-pleasing. With only five ingredients, it pairs well with almost anything and can be prepared ahead of time. Make it for a potluck, a picnic, or to serve alongside grilled meats — it keeps well in the fridge and tastes even better after a couple of hours chilling.
How to Make Pesto Pasta Salad
Making this pasta salad is simple. Bring a large pot of salted water to a boil and cook the pasta until al dente, following the package directions. Drain and rinse the pasta under cold water to cool it quickly. In a large bowl, combine the pasta with prepared basil pesto, frozen peas, crumbled feta, and chopped pecans. Toss until everything is evenly coated. Taste and season with salt and freshly ground black pepper if needed. Cover and refrigerate for at least two hours so the flavors meld.
Helpful Tips & Frequently Asked Questions
- I use jarred pesto for convenience, but homemade pesto works beautifully if you have fresh basil.
- To make quick pesto: pulse 2 cups fresh basil, 2 tablespoons pine nuts, and 2 garlic cloves in a food processor, then drizzle in ½ cup extra-virgin olive oil while processing. Stir in ½ cup grated Parmesan.
- If you don’t like feta, swap it for goat cheese or fresh mozzarella pearls for a milder, creamier option.
- Variations and additions you can try:
- Kalamata olives
- Corn
- A squeeze of lemon juice for brightness
- Cherry tomatoes or sundried tomatoes
- Blanched asparagus
- Bacon
- Artichoke hearts
Add cooked protein (chicken, shrimp, pork, or steak) to make it a main course.
- Any pasta shape works — rigatoni, fusilli, penne, elbow, orecchiette, and farfalle are all good choices. Use gluten-free pasta if needed.
- Swap pecans for walnuts, pine nuts, or sunflower seeds for a different crunch.
What to Serve with Pesto Pasta Salad
This pesto pasta salad complements a wide range of mains. Serve it with grilled chicken, pulled pork sandwiches, hot dogs, or a simple chicken salad sandwich. It’s versatile enough to accompany nearly any summer meal and is always a welcome addition to potlucks and cookouts.
Pesto Pasta Salad
Equipment
-
6-quart saucepot
-
Mixing bowls
Ingredients
- 1 (16-oz) box rigatoni pasta
- ¾ cup prepared basil pesto
- 1 cup frozen green peas
- 1 cup crumbled feta cheese
- ½ cup chopped pecans
Instructions
-
Cook pasta according to package directions for al dente. Drain and rinse with cold water.
-
In a large bowl, mix together cooked pasta, pesto, frozen peas, feta, and chopped pecans until evenly coated.
-
Cover and refrigerate for at least 2 hours before serving to allow flavors to meld.
Notes
- I love feta in pasta salads; swap with goat cheese or fresh mozzarella if you prefer.
- Variations/Additions:
- kalamata olives
- corn
- lemon juice
- cherry tomatoes
- sundried tomatoes
- asparagus
- bacon
- artichoke hearts — add cooked protein such as chicken or shrimp to make it a main dish
- Any pasta shape will work; try fusilli, penne, elbow, orecchiette, or farfalle. Gluten-free pasta is fine.
- Swap pecans for walnuts, pine nuts, or sunflower seeds for a different texture.
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