Pesto Pasta Salad

This delicious pesto pasta salad is perfect for busy families who want something fresh and tasty on the table fast! Your kids and grown-ups will both love this colorful dish, plus it’s ready in just 20 minutes.

Recipe Details

Timing & Servings: Prep Time: 20 minutes, Total Time: 20 minutes, Serves: 5 people, Yield: 5 cups.

Nutrition Profile: Healthy Immunity, Soy-Free, Vegetarian, Low-Calorie.

Nutrition Facts (per serving): 317 Calories, 16g Fat, 38g Carbs, 8g Protein.

Ingredients You’ll Need

Whole-wheat fusilli: You’ll need 8 ounces, which is about 3 cups. I love using whole wheat because it adds extra fiber and keeps everyone feeling full longer!

Broccoli florets: One cup of small florets works perfectly here. Cut them bite-sized so they cook evenly with the pasta.

Fresh basil leaves: You’ll want 2 cups packed tight. Fresh basil makes all the difference – it smells amazing and tastes so much better than dried!

Pine nuts: A quarter cup toasted gives the pesto that perfect nutty crunch. Toast them in a dry pan for just a few minutes until golden.

Parmesan cheese: You’ll need 1/4 cup grated. The good stuff really shines here, but any grated Parmesan you have works great.

Mayonnaise: Just 2 tablespoons helps make the pesto extra creamy and helps it stick to the pasta beautifully.

Extra-virgin olive oil: Two tablespoons of the good stuff adds richness and helps blend everything together smoothly.

Lemon juice: Two tablespoons of fresh lemon juice brightens up all the flavors and keeps everything tasting fresh.

Garlic: One large clove quartered gives just the right amount of garlicky goodness without being too strong.

Salt and pepper: You’ll need 3/4 teaspoon salt and 1/2 teaspoon ground pepper to bring out all those wonderful flavors.

Cherry tomatoes: One cup quartered adds beautiful color and a pop of sweetness that balances the pesto perfectly.

How to Make Pesto Pasta Salad

Step 1: Bring a large saucepan of water to a rolling boil. Add your fusilli and cook it just like the package says. One minute before the pasta is totally done, stir in those broccoli florets. Cook everything together for just 1 more minute, then drain it all and rinse under cold water to stop the cooking.

Step 2: While the pasta cooks, grab your mini food processor. Toss in the basil, pine nuts, Parmesan, mayo, olive oil, lemon juice, garlic, salt, and pepper. Process everything until it’s almost smooth – you want it creamy but with a little texture left.

Step 3: Transfer that gorgeous green pesto to a large bowl. Add your cooled pasta and broccoli, then toss in those pretty cherry tomatoes. Mix everything together until every piece of pasta is coated with that delicious pesto.

Easy and Quick Pesto Pasta Salad Version

Want to make this even faster? You can totally use store-bought pesto instead of making your own! Just use about 1/2 cup of your favorite jarred pesto and mix in 2 tablespoons of mayo to make it extra creamy. You’ll still get that amazing flavor but save yourself about 10 minutes of prep time.

Serving Ideas

This pasta salad is a complete meal all by itself, but it’s also perfect alongside grilled chicken or fish. Serve it with some crusty garlic bread and a simple green salad for a dinner that feels fancy but comes together so easily.

Storage

You can make this pasta salad up to 1 day ahead – just keep it covered in the fridge. The flavors actually get even better as they sit together! If it seems a little dry after chilling, just stir in a tablespoon of olive oil or lemon juice to freshen it up.

Substitutions

No pine nuts? Try chopped walnuts or almonds instead – they taste amazing! Don’t have cherry tomatoes? Regular diced tomatoes work great too. You can swap the broccoli for green beans, asparagus, or even frozen peas if that’s what you have on hand.

Pro Tips

• Toast those pine nuts: Even just 2-3 minutes in a dry pan makes them taste so much nuttier and better.
• Don’t skip the cold rinse: This stops the pasta from getting mushy and keeps your salad nice and firm.
• Pack that basil: Really stuff those leaves into your measuring cup – you want lots of fresh basil flavor.
• Room temperature is best: Let the salad sit out for 15 minutes before serving if it’s been in the fridge.

FAQs

Can I make this pasta salad without mayonnaise?

You bet! Just use an extra 2 tablespoons of olive oil instead of the mayo. It won’t be quite as creamy, but it’ll still taste fantastic and be a little lighter too.

What other pasta shapes work well for this recipe?

Sure! Penne, rotini, or bow ties all work great here. Just pick something with curves or ridges that will hold onto that delicious pesto sauce.

Can I add other vegetables to this salad?

Absolutely! Bell peppers, zucchini, or roasted red peppers would all be delicious. Just keep the pieces about the same size as your pasta so every bite is perfect.

How do I keep the basil from turning brown?

The lemon juice in the pesto helps keep everything bright green! Also, make sure to process the pesto right before you use it, and store any leftovers covered tightly in the fridge.

Closing

I hope your family loves this pesto pasta salad as much as mine does! It’s become one of our go-to meals for busy weeknights. Let me know how it turns out for you – I always love hearing about your cooking adventures!