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Vegetable Pesto Pasta Salad

This vegetable pesto pasta salad combines al dente pasta with crisp, fresh vegetables and toasted pine nuts, all coated in vibrant basil pesto. The dish features contrasting textures—crunchy vegetables and creamy pesto—and a bright, herby flavor profile, served cold or at room temperature for a refreshing bite.
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: Mediterranean
Calories: 420

Ingredients
  

  • 8 ounces spaghetti or penne good-quality, cooked al dente
  • 1 cup cherry tomatoes halved
  • 1 cup cucumbers or bell peppers finely chopped for crunch
  • 1/4 cup toasted pine nuts or chopped toasted walnuts
  • 1 tablespoon lemon juice freshly squeezed
  • to taste salt and pepper for seasoning
  • 1/2 cup basil pesto store-bought or homemade

Equipment

  • Pot for boiling pasta
  • Skillet for toasting pine nuts
  • Mixing bowls
  • Colander or sieve

Method
 

  1. Cook the pasta in boiling, salted water until just al dente, then drain and rinse with cold water to stop the cooking process and cool the noodles.
  2. While the pasta cools, toast the pine nuts in a dry skillet over low heat, stirring frequently until golden and fragrant, about 3-4 minutes. Remove from heat and set aside.
  3. Chop the cucumbers or bell peppers into small, crunchy pieces and halve the cherry tomatoes, preparing all vegetables for mixing.
  4. In a large mixing bowl, combine the cooled pasta, chopped vegetables, and toasted pine nuts.
  5. Add the basil pesto and lemon juice to the bowl, tossing gently to coat all the ingredients evenly. The pasta should be well-coated with vibrant green pesto and brightened with lemon.
  6. Season the salad with salt and pepper, tasting and adjusting as needed. Toss again to distribute the seasoning evenly.
  7. Serve the pasta salad immediately or refrigerate for up to 24 hours. The flavors will meld and intensify, making it even more delicious when enjoyed chilled or at room temperature.