Build Your Own Pesto Pasta Salad Recipe
A vibrant and customizable pesto pasta salad featuring farfalle pasta, toasted pine nuts, fresh basil, and a zesty lemon dressing. Tossed with colorful vegetables like cherry tomatoes, sweetcorn, peas, and peppery rocket, it’s an ideal light meal or side dish perfect for warm days or entertaining.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
Pasta and Dressing
- 400g farfalle pasta
- 3 tbsp olive oil
- ½ lemon, juiced and zested
- 5 tbsp pesto (store-bought or homemade)
Additional Ingredients
- 50g pine nuts
- 10 large basil leaves
- 50g parmesan or vegetarian alternative, shaved
- Halved cherry tomatoes (quantity as preferred)
- Drained sweetcorn (quantity as preferred)
- Peas (quantity as preferred)
- Rocket (optional, quantity as preferred)
Instructions
- Cook the Pasta: Boil the farfalle pasta according to the package instructions until al dente. Drain well and immediately toss with 1 tablespoon of olive oil to prevent sticking. Transfer the pasta to a large bowl and set aside to cool, stirring occasionally during cooling.
- Toast the Pine Nuts: Heat a dry frying pan over low heat. Add the pine nuts and toast them gently, stirring constantly for 4 to 5 minutes until they are browned and fragrant. Be careful not to burn them.
- Combine Salad Ingredients: Once the pasta has completely cooled, add the remaining 2 tablespoons of olive oil and the prepared pesto. Stir to coat the pasta evenly.
- Add Fresh Ingredients: Toss in the toasted pine nuts, chopped or torn basil leaves, lemon zest, lemon juice, halved cherry tomatoes, drained sweetcorn, peas, and rocket if using. Mix gently to combine all ingredients well.
- Season and Serve: Season the salad with salt and freshly ground black pepper to taste. Finally, scatter the shaved parmesan or vegetarian alternative over the top just before serving to add a creamy, savory touch.
Notes
- To make your own pesto, blend fresh basil, pine nuts, garlic, parmesan, olive oil, lemon juice, and a pinch of salt until smooth.
- Allowing the pasta to cool before adding pesto prevents the sauce from becoming oily and ensures a fresh taste.
- Experiment with other vegetables like roasted peppers or artichokes for variety.
- This salad can be served chilled or at room temperature, making it great for picnics or meal prep.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
Keywords: pesto pasta salad, farfalle pasta salad, easy pasta salad, vegetarian pasta salad, summer salad, basil pesto salad
