Need a crowd-pleasing low-effort dish for a summer picnic or potluck? Look no further than this 5-ingredient pesto pasta salad recipe.
Cooking in the summertime is all about keeping things simple, fast, and light. When the temps are high and the days are long, my priority is to spend as much time outside as possible – not to be in front of a hot stove for hours each night.
This pesto pasta salad recipe ticks all the boxes of easy summer eating. It’s ready in no time and consists of just 5 ingredients. I’ll be making it on repeat all season long – for picnics, cookouts, weeknights, and meal prep – and invite you to join me. Let’s dive in!
What’s In This Vegan Pesto Pasta Salad
This hearty salad consists of cucumbers, tomatoes, olives, pesto, and of course, pasta. Unlike more traditional pasta salads, this one’s got no mayo in sight, so it’s bright and fresh – not goopy or heavy. And because it has more vegetables than pasta, it’s pretty healthy, too.
The cold, crunchy cucumbers and juicy tomatoes contrast perfectly with chewy pasta, while the olives punctuate each bite with salty brininess. This salad makes a great side dish, but you can also have it as a main for dinner (like we have been).
Pesto Pasta Salad Recipe Step-by-Step
Prep the Veg: While you boil a pot of water for the pasta, chop up your cukes, tomatoes, and olives, and add them to a large bowl with the pesto.
Boil the Pasta: Generously salt the boiling water and cook the pasta according to package directions until al dente. Then drain and rinse under running water until cool.
Mix the Salad: Be sure to shake off all the excess water from the pasta, then add to the bowl with the vegetables. Season generously with black pepper and toss to coat.
Ingredient Notes + Substitutions
- Pasta: Gemelli is my go-to for pasta salad, but you can use any short pasta, like bowties, shells, orecchiette, etc. For a slightly healthier take, use whole wheat pasta or an alt-pasta, like chickpea or lentil.
- Olives: Look for already-pitted olives to save yourself from extra work. Kalamata work best here, but you can use castelvetrano, too. Look for olives in the refrigerated case at your supermarket – they are much fresher and tastier than the canned variety. If you don’t like olives, use marinated artichokes instead.
- Pesto: Good-quality pesto is available in most supermarkets these days; again, look for it in the refrigerated case – fresh pesto is way better than the jarred kind you’ll find in the aisles. You can find vegan pesto at Whole Foods and Trader Joe’s. Wanna go DIY? Here’s my go-to dairy-free pesto recipe.
Make-Ahead Notes
Pesto pasta salad is best eaten day-of, but it’ll be fine in the fridge for a couple of days, too. Because this recipe is without mayo, you don’t have to worry about leaving it out for a few hours (at a picnic, barbecue, etc.).
More summer go-to’s…
Let me know if you try this recipe! Give it a rating below and leave a comment, and don’t forget to tag @thenewbaguette on Instagram with your creation.
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Pesto Pasta Salad Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 4–6 servings 1x
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Description
Need a crowd-pleasing low-effort dish for a summer picnic or potluck? Look no further than this 5-ingredient pesto pasta salad recipe.
Ingredients
- 8 ounces (half of a standard box) gemelli or another short pasta
- 2 Persian cucumbers, cut into thin half-moons
- 1 pint cherry tomatoes (about 1 1/2 cups), halved
- 1 cup pitted kalamata olives, halved
- 1 cup pesto (store-bought or homemade)
- Salt and freshly ground black pepper, to taste
Instructions
- Bring a pot of water to a boil for the pasta.
- Meanwhile, in a large bowl, combine the cucumbers, tomatoes, olives, and pesto.
- Generously salt the boiling water and cook the pasta according to package directions until al dente.
- Drain the pasta and rinse under running water until cool.
- Add the pasta to the bowl and toss to combine. Season to taste with salt and pepper. Serve at room temp or cold. (Keep leftovers in an airtight container in the fridge for up to 4 days.)
Nutrition
- Calories: 340
- Fat: 25 g
- Carbohydrates: 33 g
- Fiber: 4.5 g
- Protein: 10.2 g
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