Pesto Pasta Salad Recipe

Introduction

When the sun’s out and summer produce is at its peak, there’s one dish I turn to again and again: pesto pasta salad. It’s bursting with flavor from roasted vegetables, grilled sweet corn, and a generous spoonful of bright, herby pesto. This is a go-to recipe I make for everything from casual weeknight dinners to sunny backyard gatherings. What I love most? It’s just as delicious cold as it is warm, and it’s so easy to customize with what’s in season or already in your fridge.

If you’re a fan of garden-fresh dishes like my Beet Garden Salad with Goat Cheese or the fruity and vibrant Quinoa Apple Salad, you’ll love this one too.

Why You’ll Love This Recipe

Key Benefits

This pesto pasta salad is made for real life—it’s quick, flexible, and tastes like summer in a bowl.

• You can prep the entire dish in under 40 minutes
• It holds up beautifully in the fridge, which makes it a great meal prep option
• The ingredients are affordable and easy to find at any grocery store or farmer’s market
• It’s naturally vegetarian, and with a few easy tweaks can be vegan or gluten-free
• Kids and adults both go for seconds, making it a reliable crowd-pleaser

Taste & Texture

This dish balances fresh, smoky, tangy, and rich elements with every forkful. The roasted zucchini and squash bring tenderness, while the tomatoes burst with sweet acidity. Charred corn adds a subtle smokiness and juicy crunch. And of course, the pesto coats everything in a creamy, herby blanket that ties the whole dish together.

Dietary Attributes

• Vegetarian
• Easy to adapt to gluten-free or vegan
• High in vegetables and fiber
• Can be made nut-free with a simple pesto swap

Ingredients & Substitutions

Ingredient List

Here’s what you’ll need to make the perfect summer pesto pasta salad:

• 1 pound dried fusilli pasta
• 1 medium zucchini, sliced into half-moons
• 1 medium yellow squash, sliced into half-moons
• 2 cups cherry tomatoes
• 3 ears fresh sweet corn
• 3 tablespoons olive oil
• 2 teaspoons kosher salt, divided
• 2 teaspoons freshly ground black pepper, divided
• ½ cup pesto (store-bought or homemade)
• Optional: extra salt and pepper, fresh basil for garnish

Notes on Quality

Fresh is best for this recipe. That means ripe, in-season cherry tomatoes and corn straight off the cob. Fusilli is perfect for catching pesto in its curly grooves, but any short pasta works if you don’t have fusilli. When it comes to pesto, homemade will always give you the best flavor and aroma, especially if you have basil growing in your garden.

Possible Substitutions

• Swap fusilli for rotini, penne, or gluten-free pasta
• Use grilled red peppers or edamame if corn isn’t available
• Try a dairy-free pesto or nut-free pesto depending on your dietary needs
• Add grilled chicken, chickpeas, or mozzarella balls if you want a heartier dish

Step-by-Step Instructions

1. Preheat your oven to 425°F and set your grill or grill pan to medium heat.
2. Bring a large pot of salted water to a boil and cook the fusilli according to package directions until al dente. Drain and set aside.
3. In a bowl, toss the zucchini, yellow squash, and cherry tomatoes with 2 tablespoons of olive oil, 1 teaspoon of salt, and 1 teaspoon of black pepper. Spread them out on a baking sheet and roast for 15 to 20 minutes, until the squash is tender and the tomatoes have begun to burst.
4. Meanwhile, coat the corn with the remaining olive oil, salt, and pepper. Grill for about 2 minutes per side until charred lightly. Let cool and cut the kernels off the cob.
5. In a large mixing bowl, combine the cooked pasta, roasted vegetables, grilled corn, and pesto. Toss gently until everything is evenly coated.
6. Taste and adjust seasoning with additional salt and pepper if needed. Top with chopped fresh basil if you like.
7. Serve warm, at room temperature, or chilled straight from the fridge.

Expert Tips & Tricks

Best Practices

• Salt your pasta water well—it should taste almost like the sea. This is key to infusing the pasta with flavor.
• Let the veggies cool slightly before mixing them with the pasta to prevent the pesto from turning dark or losing its brightness.
• If you’re making this ahead of time, add a touch of olive oil before serving to loosen the texture.

Common Mistakes

• Overcooking the pasta: It’s important to keep it al dente so it doesn’t get mushy when mixed with the pesto and veggies.
• Overcrowding the roasting pan: This causes steaming instead of roasting. Spread the veggies out in a single layer.
• Using bland pesto: Make sure your pesto is flavorful—taste it on its own before adding it to the dish.

Time-Saving Tips

• Use store-bought pesto if you’re short on time (the refrigerated kind is best)
• Roast and grill the veggies the night before and refrigerate them until you’re ready to mix
• Cook extra pasta and freeze it in single servings to have on hand for quick recipes like this

Serving Suggestions

Pairings

This pasta salad is perfect for picnics, barbecues, and weeknight dinners. Here’s how to round it out:

• Serve with grilled chicken, shrimp, or salmon
• Pair it with a leafy green salad or a fresh option like my Tomato Feta Salad
• A slice of sourdough or garlic bread adds a great crunch on the side

Presentation Ideas

• Garnish with fresh basil or microgreens for a pop of color
• Serve in a large white bowl or platter to show off the vibrant colors
• A few shavings of Parmesan or a dollop of ricotta on top adds a lovely touch

Beverage Pairings

• A crisp white wine like Pinot Grigio or Sauvignon Blanc
• Rosé served chilled is perfect for summer evenings
• For a non-alcoholic option, go with cucumber-lemon sparkling water or an iced mint tea

Storage & Reheating

Leftover Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors continue to develop and deepen over time, making the next-day version even better.

Reheating Methods

While this salad is delicious cold, you can also serve it warm. Just heat it gently in a skillet with a splash of olive oil to refresh it. Avoid microwaving as it can make the pasta rubbery and overcook the veggies.

Frequently Asked Questions

Substitutions & Adjustments

Can I use a different type of pasta?
Absolutely—rotini, penne, or even farfalle all work well.

Is it okay to use frozen corn?
Yes, just sauté it in a hot pan for a few minutes until lightly browned.

How can I make this vegan?
Use a vegan pesto (there are many store-bought options now), and skip any cheese toppings.

Troubleshooting

Why is my pasta salad dry?
Add a little olive oil or extra pesto before serving. Pasta absorbs sauce as it sits.

What if my vegetables are too soft?
They likely roasted too long or weren’t spaced out enough on the pan. Next time, reduce cooking time or use two pans.

Variations & Customizations

Dietary Adaptations

• Use gluten-free pasta if needed
• Make the pesto with nutritional yeast and cashews for a vegan-friendly option
• To make it nut-free, use sunflower seeds or omit nuts altogether in your pesto

Flavor Twists

• Add sun-dried tomatoes or chopped olives for more Mediterranean flair
• Crumble feta or add mozzarella pearls for a cheesy addition
• Spice it up with a pinch of crushed red pepper flakes or a swirl of hot sauce

Seasonal/Holiday Versions

• For fall, sub in roasted sweet potatoes and kale with a sage or arugula pesto
• During the holidays, add festive color with roasted red peppers and fresh spinach
• In spring, mix in peas and asparagus for a bright green variation

Conclusion

This pesto pasta salad has become a staple in my summer recipe rotation, and for good reason—it’s fast, flavorful, and ridiculously easy to make. Whether you’re headed to a picnic or just want a light yet satisfying dinner, this dish checks every box. I can’t wait to hear how you make it your own.

If you give it a try, let me know in the comments or tag me on Pinterest at pinterest.com/recipescookingwithcallie so I can see your beautiful creations. Happy cooking!

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