Cold Pesto Pasta Salad {Easy Summer Side}
Loaded with fresh flavor, this cold pesto pasta salad has plenty of summer veggies and is the perfect use for your homemade pesto. In just over an hour (including chill time), you’ll have a delicious dish ready to go.
As you may or may not know, the secret to happiness is having dinner planned and made early. I love making this salad all summer long. It’s not too much work, I love to eat it, and on a busy day I can pop it in the fridge and make hot dogs or turkey sandwiches to go with it. Lovely.
Ingredients and Tools You’ll Need
You can totally customize the veggies you add based on whatever you have in the garden. And yes you can use storebought pesto. It’s fine.
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- 2 tablespoons extra-virgin olive oil
- 1 tablespoon white balsamic vinegar (white wine vinegar is fine too!)
- salt and pepper to taste
- 8 ounces ditalini pasta (any shape is okay)
- 1 cup diced Roma tomatoes
- ½ cup black olives pitted and sliced
- ⅓ cup red onion finely chopped
- ¼ cup pre-made basil pesto (here’s my favorite pesto recipe… no pine nuts!)
How to Make Cold Pesto Pasta Salad
Make pasta and dressing. Get a pot of salted water boiling and toss in your pasta. Follow what the package says, aiming for that perfect al dente. Once done, give it a quick cold rinse to pause the cooking.
Mix up the basil pesto, olive oil, and balsamic vinegar. Add a pinch of salt and pepper.
Add dressing and veggies. Transfer the cooled pasta to a large bowl. Add the dressing, ensuring it covers the pasta evenly.
Now, add the Roma tomatoes, black olives, and chopped red onion to the mix. Gently stir everything to make sure everything distributes evenly.
Chill. To allow the flavors to settle and integrate, cover the bowl and place it in the refrigerator for at least 30 minutes. It’s essential to chill the salad to get the best flavor combination. Before serving, give it one last stir to redistribute any settled dressing.
Storing and Serving
Make It Your Own
There are so many ways you can customize this salad.
- Swap ditalini for bowties, rotini, or even orzo for a different texture.
- Add protein like diced grilled chicken, mozzarella pearls, or white beans to make it a complete meal.
- Replace the pesto with sun-dried tomato pesto or olive tapenade for a completely different flavor profile.
- No tomatoes? Try diced cucumber, bell peppers, or even blanched asparagus pieces instead.
- For a creamier version, stir in a spoonful of Greek yogurt or mayonnaise along with the pesto.
Questions and Troubleshooting
Yes! This salad actually improves after sitting in the refrigerator for a few hours or overnight as the flavors come together. You can make it up to 2-3 days in advance.
Yes, rinsing stops the cooking process and washes away excess starch that would make your pasta stick together. Don’t skip this step!
Pasta absorbs dressing as it sits. Keep a little extra pesto-vinaigrette mixture on the side to refresh the salad before serving.
Related Recipes
Cold salads are some of the best things to serve in summer.
- Red hot and blue potato salad is a classic creamy potato salad made with red potatoes and hard-boiled eggs, seasoned with celery seed and Dijon mustard.
- Pasta salad with diced cucumber and mozzarella combines pasta, fresh cucumbers, and cheese chunks in a light dressing.
- Old-fashioned cucumbers and vinegar feature thinly sliced cucumbers soaked in vinegar with onions – a simple, cooling side dish.
- Amish broccoli salad brings together crisp broccoli, bacon, red onion, and raisins in a creamy dressing.
Printable Recipe
Cold Pesto Pasta Salad
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon white balsamic vinegar (white wine vinegar is fine too!)
- salt and pepper to taste
- 8 ounces ditalini pasta any shape okay
- 1 cup diced roma tomatoes
- ½ cup black olives pitted and sliced
- ⅓ cup red onion finely chopped
- ¼ cup pre-made basil pesto
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Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil and cook the pasta according to the package instructions until al dente. Stir occasionally to prevent sticking. Drain and rinse under cold water to stop the cooking process. Set aside.
- Prepare the Dressing: In a small bowl, whisk together the premade basil pesto, extra-virgin olive oil, and balsamic vinegar until well combined. Season with salt and pepper to taste. Adjust the seasoning as desired.
- Add the Dressing and Veggies: Pour the prepared pesto dressing over the orzo mixture. Toss well until all the ingredients are coated with the dressing. Add the halved cherry tomatoes, sliced black olives, and finely chopped red onion. Toss the ingredients gently to mix them together evenly.
- Chill and Serve: Cover the bowl with plastic wrap and refrigerate the pesto pasta salad for at least 30 minutes to allow the flavors to meld together. Before serving, give it a gentle toss to ensure the dressing is distributed evenly. Serve cold as a delicious and refreshing pasta salad.
Notes
Nutrition
By Katie Shaw
Katie shares simple, reliable recipes from her home in Virginia, where she lives with her husband, three daughters, a chocolate lab, and over thirty chickens.
