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pesto pasta salad

Pesto Pasta Salad

Lexi Finke
The perfect summer pasta salad made with homemade fresh pesto sauce. Serve this warm or cold, it's delicious either way!
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Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Main Course, Salad, Side Dish
Cuisine American
Servings 6 servings


Pesto Sauce:

  • 1/4 cup olive oil high quality
  • 1/2 cup pine nuts cashews work as well
  • 1/2 lemon juiced
  • 3 cloves minced garlic
  • cups fresh basil leaves
  • 1 cup spinach leaves a large handful
  • 2 tbsp nutritional yeast or parmesan
  • 1/4 tsp salt more to taste if necessary
  • 1/8 tsp pepper
  • 1 tbsp water optional, for thinner consistency

Other Ingredients:

  • 1 package chickpea or red lentil pasta or pasta of your choice
  • 3 mini cucumbers sliced
  • 1/2 cup cherry tomatoes halved
  • 1/2 small red onion diced
  • 3 mini sweet peppers chopped
  • 100 grams crumbled feta optional


  • Start by adding all ingredients for the pesto to a food processor. Pulse until fully blended. If it is too thick for your liking, add a tablespoon or so water.
  • Cook pasta to package instructions and chop all vegetables. Add the pesto sauce and vegetables to pasta in a large bowl or pot. Mix well until everything is coated.
  • Chill in the refrigerator for 20 minutes or longer if you prefer to serve cold. If serving warm, add the pesto to pasta in a pot and lightly warm on the stove before adding the vegetables.
Keyword healthy pesto recipe, pesto, pesto pasta salad, pesto pasta salad recie, pesto recipe
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