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Home By Meal

Summer Pesto Pasta Salad

★★★★★ 52 Reviews Recipe Print
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By: Erin6/8/21

This post may contain affiliate links. Please read my disclosure policy.

Summer Pesto Pasta Recipe
Summer Pesto Pasta Recipe

A perfect mixture of healthy, refreshing ingredients, this Summer Pesto Pasta Salad is a must-try for a meal or quick bite after visiting the beach or spending time in the sun!

pesto pasta salad

The ultimate basil pesto pasta salad

The season of BBQs, summer holidays, and outdoor parties is right around the corner! And with that, you need your potluck menu to be in tip-top shape. Well, this summer pesto pasta salad is the perfect dish to serve up, whether it’s for a crowd of guests or just for your household!

This easy to make pasta salad with pesto is a delicious blend of healthy ingredients that will fuel your body the proper way while also feeling indulgent and totally satisfying. This recipe serves 8!

pesto pasta salad

Ingredients in summer pesto pasta salad

This pesto pasta salad recipe is made in two parts: the salad, and the dressing. We’ll start with a veggie-rich salad and will top it off with a delicious combo featuring basil, pine nuts, lemon, and more!

Salad

  • Dried Pasta: For the main base of the salad, grab 12 oz of your favorite dried pasta. I used brown rice fusilli!
  • Zucchini: To add some crunchy texture, include 1 small zucchini.
  • Yellow Squash: For a bit of color, add 1 small yellow squash.
  • Cherry Tomatoes: 1 pint of halved cherry tomatoes makes the perfect addition.
  • Mozzarella Balls: Next, include 1.5 cups of halved mozzarella balls.
  • Pine Nuts: 1/4 cup of pine nuts add a yummy crunch and texture!
  • Italian Seasoning: Finally, add 1 tsp of Italian seasoning.

Dressing

  • Basil: First up for the dressing is 1/2 cup of fresh basil.
  • Pine Nuts: Pine nuts taste great in the dressing too! Include 1/4 cup. You can also use cashews or almonds, or a combo of the three.
  • Olive Oil: To pull in the flavors of everything and add to the texture of the dressing, use 1/2 cup of olive oil.
  • Vinegar: Include 2 tsp of red or white wine vinegar for taste.
  • Lemon: Next, add a tangy flavor by including the juice from 1 lemon.
  • Garlic: Add 1 garlic clove. You can throw in extra if preferred!
  • Salt & Pepper: Include 1/2 tsp of salt, and 1/4 tsp of pepper.
  • Parmesan Cheese: Finally, finish things off with 1/4 cup of parmesan cheese!

Tools used to create this recipe

To make this dish, you will need a a knife, cutting board, sauté pan, and a large bowl. An immersion blender will be helpful, though you can also use a regular blender or food processor if needed.

For measuring, you will need the following sized cups: 1/4 tsp, 1 tsp, 1/4 cup, 1/2 cup, and 1 cup.

making summer pesto pasta

How to make homemade pasta salad with pesto

Pesto pasta salad comes together in a breeze. Start by cooking the pasta, followed by prepping the veggies, creating the dressing, and adding everything together!

First, cook the pasta according to the package directions. Drain and rinse it with cold water.

Next, cut the zucchini and yellow squash into bite sized pieces and sauté them on your stove top for about 10 minutes (or until they soften).

Add the pasta to a large bowl, and then add the zucchini, squash, tomatoes, mozzarella balls, pine nuts, and Italian seasoning. Set aside for later.

Following that, use an immersion blender (a regular blender or food processor will also work) and combine all of the pesto ingredients. Blend until the mixture is completely smooth.

Pour the dressing over the top of the pasta and veggies and toss until the salad is completely coated.

To finish, top with more pine nuts and parmesan cheese!

making pesto pasta salad
pesto dressing in bowl

The perfect salad for a crowd

A cold pesto pasta salad like this is absolutely perfect for any get together. From a girl’s movie night to a full on party, this salad is the perfect bite. If preparing this dish for a large crowd (more then 8), easily double all of the ingredients for 16 heaping servings.

Storing leftover pesto pasta salad

With this recipe, storage is a breeze. Want to keep it simple? Throw tin foil or plastic wrap over the bowl and place it into the fridge. Are you meal prepping? Split the salad up into different Tupperware containers and allocate enough for each day.

Keep it refrigerated and enjoy for 3-4 days!

Remember, pasta only stays edible at room temperature for about 2 hours, so be sure to keep it refrigerated until it’s time to enjoy.

If you liked this recipe, you’ll want to try these!

Pasta dishes are pretty much endless. There are so many ways to flavor them and so many ingredient combo possibilities! Here are some more delicious pasta dishes for you to check out.

  • Healthy Taco Pasta
  • Pasta With Creamy Vegan Walnut-Tomato Sauce
  • Creamy Vegan Pumpkin Pasta Recipe
  • Healthy Greek Pasta Salad (Gluten-Free)

Recipe by Erin Morrissey and Photos by The Mindful Hapa

making pesto pasta salad
pesto pasta salad
★★★★★ 5 from 52 reviews

Summer Pesto Pasta Salad

A perfect mixture of healthy, refreshing ingredients, this Summer Pesto Pasta Salad is a must-try for a meal or quick bite after visiting the beach or spending time in the sun!

Prep: 10Cook: 15Total: 25 minutes
Yield 10 cups 1x
Print Pin it Rate

Ingredients

  • 12 oz dried pasta (I used brown rice fusilli)
  • 1 small zucchini
  • 1 small yellow squash
  • 1 pint cherry tomatoes, cut in half
  • 1.5 cups mozzarella balls, cut in half
  • 1/4 cup pine nuts
  • 1 tsp Italian seasoning

Pesto Dressing

  • 1/2 cup fresh basil
  • 1/4 cup pine nuts (or cashews/almonds)
  • 1/2 cup olive oil
  • 2 tsp red or white wine vinegar
  • juice of 1 lemon
  • 1 clove garlic
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • optional: 1/4 cup shredded parmesan cheese

Instructions

  1. Cook pasta according to package directions. Drain and rinse with cold water.
  2. Cut zucchini and yellow squash into bite size pieces and then saute on stove top with a little oil, salt, and pepper for about 10 minutes, or until softened.
  3. Add your pasta to a large bowl, and add the zucchini, squash, tomatoes, mozzarella balls, pine nuts and Italian seasoning. Set aside.
  4. Using an immersion blender, regular blender, or food processor, combine all of your pesto ingredients and blend until completely smooth. I use an immersion blender.
  5. Pour dressing over top of pasta and veggies and toss until completely coated.
  6. Top with more pine nuts and parmesan cheese.
Author: ErinCategory: dinner, lunch, meal-prep, gluten-freeMethod: stovetopCuisine: AmericanDiet: Gluten Free
pesto pasta salad

Did you make this?

Leave a comment below and tag @erinliveswhole on social media!

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There may be affiliate links in this post! By purchasing a product I recommend, I may receive a small compensation. However, I only recommend products I absolutely love and use myself. Thank you for supporting Erin Lives Whole, it helps keep this blog afloat 🙂

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    Healthy Taco Pasta
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Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

  1. Courtney says

    Posted on 8/18 at 10:54 pm

    I added chicken to this and it was phenomenal! Healthy, flavorful, colorful, kids approved!

    ★★★★★

    Reply
    • Erin says

      Posted on 8/21 at 3:08 pm

      Hi Courtney, so glad it was a hit and great addition! 🙂

      Reply
  2. Marisa says

    Posted on 8/12 at 1:36 pm

    been snacking on this all week! Makes for a great meal prepped lunch

    ★★★★★

    Reply
    • Erin says

      Posted on 8/15 at 1:50 pm

      Hi Marisa, so happy you loved it! 🙂

      Reply
  3. Paige says

    Posted on 8/9 at 9:33 pm

    Love the veggie combo in this!

    ★★★★★

    Reply
    • Erin says

      Posted on 8/10 at 3:37 pm

      Hi Paige, so happy you enjoyed it! 🙂

      Reply
  4. Jackie Muslimani says

    Posted on 8/3 at 2:53 pm

    Perfect pool picnic meal. I served over a bed spinach to bump up the nutrition and I subbed for chickpea pasta for the extra protein. I also added red onion to the sautéed summer squash. The pesto was a perfect use for my basil in my summer garden. I will definitely be making again and again.

    ★★★★★

    Reply
    • Erin says

      Posted on 8/3 at 3:11 pm

      Hi Jackie, so happy you enjoyed it and made it your own!!

      Reply
  5. Lucy Goodwin says

    Posted on 11/24 at 8:52 am

    No surprise – this was delicious! I used almonds instead of pine nuts because that’s what I had on hand. Might have been even better as leftovers!

    ★★★★★

    Reply
    • Erin says

      Posted on 11/24 at 12:51 pm

      Hi Lucy, so glad you enjoyed it and made it your own! 🙂

      Reply
  6. Ashley says

    Posted on 9/12 at 4:17 pm

    I love this recipe!! I add some white beans and it makes the perfect summer meal.

    ★★★★★

    Reply
    • Erin says

      Posted on 9/13 at 9:03 pm

      Hi Ashley, so glad you loved it and great addition!

      Reply
  7. Liz says

    Posted on 9/5 at 12:59 pm

    Love this! Just made it a second time for visiting family and added some bell peppers. The leftovers are somehow even better!

    ★★★★★

    Reply
    • Erin says

      Posted on 9/6 at 11:03 am

      Hi Liz, so glad you loved them so much!!

      Reply
  8. Marisa says

    Posted on 8/14 at 6:09 pm

    So simple, yet so delicious. I threw in some leftover cooked chicken and couldn’t get over how great it was!

    ★★★★★

    Reply
    • Erin says

      Posted on 8/16 at 8:59 am

      Hi Marisa, so glad you loved it and made it your own!!

      Reply
  9. Marissa says

    Posted on 8/13 at 12:25 pm

    Love this recipe!! Making it for the second time tonight and have been looking forward to it all week!! Light, summery and so delicious!

    ★★★★★

    Reply
    • Erin says

      Posted on 8/16 at 8:55 am

      Hi Marissa, so happy you loved the salad so much! 🙂

      Reply
  10. Marin says

    Posted on 8/10 at 1:34 pm

    This is my new favorite!!! Will be using this dressing on every salad for the rest of the summer. So delicious

    Reply
    • Erin says

      Posted on 8/10 at 3:56 pm

      Hi Marin, so glad you loved it!!

      Reply
  11. Kelsey says

    Posted on 8/8 at 3:13 pm

    Great summer side dish!

    ★★★★★

    Reply
    • Erin says

      Posted on 8/9 at 4:24 pm

      Hi Kelsey, so happy you enjoyed it!

      Reply
  12. Sydney says

    Posted on 8/8 at 1:28 pm

    Just made this for the first time and absolutely loved it! So refreshing and filling.

    ★★★★★

    Reply
    • Erin says

      Posted on 8/9 at 4:12 pm

      Hi Sydney, so happy you loved it! 🙂

      Reply
  13. Maisie Heldt says

    Posted on 7/27 at 5:21 pm

    Absolutely loved it! I made to as q dish for work and I kept so nicely qnd was absolutely delicious every time I ate it!

    ★★★★★

    Reply
    • Erin says

      Posted on 7/27 at 8:46 pm

      Hi Maisie, I am so glad you loved it!

      Reply
  14. Jen Green Rosenfarb says

    Posted on 7/20 at 6:44 pm

    This meal is a new fave. The combination of flavors is absolutely delicious. Easy to make and very satisfying.

    ★★★★★

    Reply
    • Erin says

      Posted on 7/20 at 9:46 pm

      Hi Jen, so happy you loved it!!

      Reply
  15. Emma says

    Posted on 7/20 at 10:54 am

    So quick and easy and delicious!!! My new favorite pasta salad recipe for sure. I was lazy and used pre-made pesto sauce, but next time when I have more time on my hands I’ll definitely try to do it homemade.

    ★★★★★

    Reply
    • Erin says

      Posted on 7/20 at 9:43 pm

      Hi Emma, so glad you loved it!

      Reply
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I’m Erin. Creator of Erin Lives Whole, a food blog with delicious and easy healthy recipes that will leave you feeling good. We’ve got everything from wholesome baked goods to comforting savory dishes. I can’t wait to see what you whip up! Read More...

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