Summer Pasta Salad Pesto (Printable)

Refreshing pasta with basil pesto, cherry tomatoes, parmesan, and lemon zest for a light meal.

# What You'll Need:

→ Pasta

01 - 10.6 oz short pasta (fusilli, penne, or farfalle)
02 - Salt for boiling water

→ Pesto

03 - 1.76 oz fresh basil leaves
04 - 1.41 oz pine nuts, lightly toasted
05 - 1 garlic clove
06 - 1.76 oz parmesan cheese, grated
07 - 3.4 fl oz extra virgin olive oil
08 - Salt and freshly ground black pepper to taste

→ Salad Add-ins

09 - 8.8 oz cherry tomatoes, halved
10 - 1.76 oz baby arugula, optional
11 - 1.06 oz parmesan shavings for garnish
12 - Zest of 1 lemon

# How To Make It:

01 - Bring a large pot of salted water to a rolling boil. Add pasta and cook until al dente according to package directions. Drain through a colander and rinse under cold running water until completely cooled. Set aside.
02 - While pasta cooks, combine basil leaves, toasted pine nuts, garlic clove, and grated parmesan in a food processor. Blend until finely chopped. Slowly pour in olive oil while processing until smooth and emulsified. Season with salt and black pepper to taste.
03 - Transfer cooled pasta to a large mixing bowl. Add halved cherry tomatoes and baby arugula if using. Mix gently to combine.
04 - Pour prepared pesto over pasta mixture. Toss thoroughly to ensure even coating of all components. Taste and adjust seasoning with additional salt and pepper as needed.
05 - Transfer salad to a serving platter. Crown with parmesan shavings and lemon zest. Serve immediately or refrigerate for up to 2 hours before serving.

# Expert Advice:

01 -
  • It comes together faster than you can say picnic, with just enough time to feel like you actually cooked something.
  • The pesto tastes like you've been simmering herbs all morning, but you haven't—that's the secret that converts skeptics.
  • It tastes even better the next day once the flavors settle into the pasta, so make it ahead and feel like a genius.
02 -
  • If your pesto breaks and looks slick instead of creamy, it means you added the oil too fast or your food processor wasn't quite right—next time, drizzle it in drops while blending and everything smooths out.
  • Rinsing the hot pasta in cold water stops the cooking immediately and keeps it from turning mushy, which is non-negotiable for this salad.
03 -
  • Keep a handful of the reserved pasta water nearby when you're tossing—a splash or two loosens the pesto if it seems too thick, and the starch helps it coat better.
  • If you're making this ahead for a picnic, store the pesto in a separate container and toss it with the pasta just before you pack it, or the pasta will absorb all the moisture and turn dry.
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