Summer Pesto Pasta Salad – only 5 ingredients! The perfect side dish for all your cookouts and potlucks! Rigatoni pasta, pesto, frozen peas, feta cheese, and pecans. Can make ahead of time and refrigerate until ready to serve. Add grilled chicken or shrimp to make this a main dish!
Easy Pasta Salad Recipe
This Summer Pesto Pasta Salad is a staple in our house this time of year. It is super easy to make and goes great with just about anything. Only 5 ingredients and bursting with flavor! It is perfect for all your summer cookouts! You can make this easy pasta salad in advance and refrigerate it until you are ready to serve. This is my go-to potluck recipe this year. SO good!
How to Make Pesto Pasta Salad
This Summer Pesto Pasta Salad is incredibly easy to make with only 5 simple ingredients. Bring a large pot of salted water to a boil over high heat. Add pasta to the water and cook according to Boil the package directions for al dente. Drain the pasta and rinse with cold water. In a large bowl, add cooked pasta, pesto, frozen peas, pecans, and feta cheese. Toss to coat. Season with salt and black pepper to taste. Refrigerate the pasta salad for a couple of hours before serving.
Helpful Tips & Frequently Asked Questions
- I used jarred pesto sauce in this recipe.
- Feel free to make your own pesto. I always have an overabundance of fresh basil in our herb garden. It is perfect for making fresh pesto.
- To make pesto, place 2 cups of fresh basil leaves, 2 Tbsp pine nuts, and 2 garlic cloves in a food processor. Pulse the mixture a few times and then start drizzling ½ cup of extra virgin olive oil into the food processor. Process until the mixture is smooth. Stir in ½ cup of grated parmesan cheese and refrigerate or freeze.
- Feel free to make your own pesto. I always have an overabundance of fresh basil in our herb garden. It is perfect for making fresh pesto.
- I love feta cheese in pasta salads. If you aren’t a fan of feta, feel free to swap it for goat cheese or fresh mozzarella pearls.
- Variations/Additions:
- kalamata olives
- corn
- lemon juice
- cherry tomatoes
- sundried tomatoes
- asparagus
- bacon
- artichoke hearts
- Add your favorite cooked protein to make this a main dish – chicken, shrimp, pork, or steak work great!
- I use rigatoni pasta, but any pasta shape will work fine. Fusilli, penne, elbow, orecchiette, and farfalle all work great.
- Can use gluten-free pasta.
- You can also swap the pecans for walnuts, pine nuts, or sunflower seeds.
What to Serve with Pesto Pasta Salad
This pasta is a staple at our house. We love this with a chicken salad sandwich. It is equally delicious with some grilled chicken, pulled pork sandwiches, and hot dogs! It goes with everything! Whip up a batch of this easy pasta salad the next time you are invited to a potluck or cookout. It is sure to be a hit!
Pesto Pasta Salad
Equipment:
Ingredients:
- 1 (16-oz) box rigatoni pasta
- ¾ cup prepared basil pesto
- 1 cup frozen green peas
- 1 cup crumbled feta cheese
- ½ cup chopped pecans
Instructions:
- Cook pasta according to package directions for al dente pasta. Drain and rinse with cold water.
- In a large bowl, mix together cooked pasta, pesto, frozen peas, feta, and chopped pecans.
- Cover the bowl and refrigerate for at least 2 hours before serving.
Notes:
- I love feta cheese in pasta salads. If you aren’t a fan of feta, feel free to swap it for goat cheese or fresh mozzarella pearls.
- Variations/Additions:
- kalamata olives
- corn
- lemon juice
- cherry tomatoes
- sundried tomatoes
- asparagus
- bacon
- artichoke hearts
- Add your favorite cooked protein to make this a main dish – chicken, shrimp, pork, or steak work great!
- I use rigatoni pasta, but any pasta shape will work fine. Fusilli, penne, elbow, orecchiette, and farfalle all work great.
- Can use gluten-free pasta.
- You can also swap the pecans for walnuts, pine nuts, or sunflower seeds.
Steph
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