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This is Pasta Pesto Salad, but not as we know it. This is something a bit ✨extra✨! Filled with heaps of flavour and texture in every bite, it’s perfect for lunches, picnics or a buffet side dish and is so simple to throw together in 15 minutes.
It’s been my mission to come up with some really delicious pasta salad recipes that offer a bit of something different – so not just average run-of-the-mill mayonnaise drenched, slightly sad salad.
Obviously I love a classic Tuna Pasta Salad, but seeing as this kind of dish is ultra versatile and always goes down well with both kids and adults alike, I thought it would be nice to create some new flavours and styles to our pasta salad repertoire.
There’s nothing more life-saving when everyone is hungry RIGHT NOW but you don’t have the time, ingredients or motivation for a full elaborate hot meal. Pasta salads are here to save you!
This Pasta Pesto Salad is honestly so quick and easy, has only a handful of ingredients and works really well together.
Why you’ll love this pasta salad recipe
⭐️ Eat it hot or cold, great for leftovers or making ahead
⭐️ Super quick and simple
⭐️ Satisfying, healthy and delicious
About this Pesto Pasta Salad
There are a few key factors I wanted to balance out with this recipe, keeping pesto as the main flavour here but giving something EXTRA by also making it crunchy, creamy, zesty and fresh.
In the first version of this pasta salad, we made our own pesto – which of course you can do if you’d rather – but, I have to say, I’m not quite sure it’s worth the effort here so we’ve opted for store bought.
Making sure we elevate it a little (with just a few ingredients and a couple of extra minutes in time) means this feels like a fully packed and satisfying meal, so that it’s not just OK for lunch but a proper midweek family dinner too.
Pesto Pasta Salad Ingredients
- Pasta – Go for whichever type you choose. Perhaps go for something a little different to mix things up?
- Sweetcorn – You can use tinned, drained. You can use fresh if you like – cook it then cut the corn off the cobs (that’s what I did in these photos, mainly as it just looks really pretty!)
- Baby mozzarella – These are the little packets of balls. Drain the liquid off well before using.
- Red onion
- Crispy bacon – I buy ready-cooked crispy bacon, which is available at most supermarkets for convenience, but you could also cook your own if you’d prefer
- Pesto – Fresh, homemade or jar is fine. I use a normal jar of green pesto for this
- Lemon – We’re only using the juice
- Yoghurt – Plain Greek yoghurt is fine, or natural is OK too
- Pine nuts – Optional extra (they do add heaps of texture – toast them if you have time before adding)
How to make Pesto Pasta Salad
- Cook the pasta in salted water as per the packet instructions. Meanwhile, chop all of the other ingredients.
2. When the pasta is cooked, drain it well and rinse in cold water (if serving cold). Make sure it’s as dry as possible. Add everything else in and mix well.
Options
- Pine nuts – I have added these as an optional extra if you have them. If you toast them a little before adding into the dish, it adds a lovely nutty crunch and extra layer of flavour. I recommend!
- Veggies – Of course, add in a few extras if you think it will work or you need to use ingredients up. The extra crunch and sweetness of peppers would be nice, for example, or other salad bits.
- Meat – The crispy bacon gives this a lovely crunchy, saltiness that works with the creaminess of the cheese and yoghurt, but other meats will work too. Simple cooked ham or cooked chicken would be great. You could also omit to make vegetarian of course.
Leftovers
In the fridge This is perfect for cold leftovers. It travels well so is also fantastic for picnics or packed lunches too.
If you are planning to store this, you can keep the dressing separate and then mix it just before serving. It will stay fresher/crispier this way. You can keep it in the fridge for up to 3 days.
In the freezer I wouldn’t recommend freezing this recipe as it’ll end up soggy when you defrost.
Top tips for making Pesto Pasta Salad
What to serve with Pasta Salad
This is a full meal on its own, but if you want to you could double carb with dough balls or garlic bread to make your dish go further. Alternatively you could serve with an extra protein on the side.
Other great quick pasta recipes
My Tortellini ‘Lasagne’ is also ready in about 10 minutes, as is my Prawn Pasta with Creamy Garlic Sauce, my Smoked Salmon Pasta and my Cream Cheese Pasta.
Other pasta salad options are my Orzo Pasta Salad and my Chicken Pasta Salad. So GOOD!
FAQs
This is a really healthy, filling and nutritious meal that’s relatively low in calories.
Yes! Just omit the step where you run the pasta under cold water and mix the pasta straight in with the other ingredients after you’ve drained it. It’s delicious either way.
Yes – simply omit the bacon and it’ll be delicious.
Yes – just use gluten free pasta and check all other ingredients (for example precooked bacon) to be sure they are gluten free.
Let me know how you got on and what you thought of these recipes. Please rate the recipe using the ⭐️ below.
Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).
Pesto Pasta Salad {15 Minute Meal}
Ingredients
- 300 g Pasta
- 340 g Sweetcorn, 1x tin, drained
- 260 g Baby mozzarella, 150g drained
- 1 Red onion, Finely chopped
- 55 g Crispy bacon, Finely chopped or crumbled
- 75 g Pesto
- 1 Lemon, Juice only
- 125 g Yoghurt
Optional:
- 30 g Pine nuts
Instructions
- Cook the pasta in salted water as per the pack instructions (approx 10 minutes).
- Meanwhile, prepare the rest of the ingredients.
- When the pasta has cooked, drain well. Rinse in cold water while it’s in the colander to cool it quickly. Be sure the pasta is as dry as possible.
- Add all of the other ingredients and mix well.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
