This Pesto Pasta Salad recipe is loaded up with the most delicious mix of Italian-inspired ingredients. It's easy to prep up to a few days in advance and it's sure to be a crowd fave!

Pesto Pasta Salad

pasta (I used rotini)

(6 ounces) basil pesto

artichoke hearts, drained

mini mozzarella balls

baby arugula

Kalamata olives

pepperoncini peppers

sun-dried tomatoes

pine nuts almonds

freshly-grated Parmesan,

Cook pasta. 

Cook the pasta in a large stockpot of generously-salted water until al dente. Drain the pasta in a colander, then immediately rinse with cold water until the pasta is chilled.

Combine ingredients. 

Add the chilled pasta and pesto to a large mixing bowl and toss until evenly combined. Add the remaining ingredients and gently toss until evenly combined.

Serve. 

Serve cold, garnished with freshly-grated Parmesan, and enjoy!

Always a crowd pleaser!  What is the brand of blender this recipe uses?  I need one! Thanks

Added some red pepper flakes and a bit of red wine vinegar a well.  Great recipe and a keeper!!

We absolutely loved this! The pepperoncini peppers were a fun flavor addition.

I used my frozen supply of home made vegan pesto. Therefore did not add any cheese, but finished with a drizzle of traditional aged balsamic vinegar. YUM. Salad is colorful and delicious! Thanks

Omg YUM. Made this for an officer appreciation day at work,  and did it gluten-free,  since one of the guys cannot have gluten. Added salami, and both fresh AND sun-dried tomatoes, along with the mozzarella balls. WOW. Definitely a keeper!!! Gonna see how everyone likes it tomorrow when I take it in to work!!

pesto pasta salad

Prep Time: 15 minutes

Cook Time: 10 minutes

Total: 25 minutes

Servings: 8

Author : Ali

Ingredients

Instructions

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