When I think of summer, it usually brings me to fresh ingredients, backyard BBQs, and light, delicious meals—like this Italian-inspired Summer Pesto Pasta Salad. Tossed with basil pesto, juicy cherry tomatoes and tangy pickled onions, this vibrant dish is the perfect healthy option to serve at a picnic or summer party. You can whip this up in just 20 minutes and it’s sure to be a crowd-pleaser.
If you’ve been vegetarian for a while, you know that BBQ and picnic season can sometimes feel... a little awkward. Your well-meaning non-veggie friends want to invite you over, but they’re not quite sure what to feed you — so you end up with a lonely corn on the cob and maybe the odd grilled mushroom with a suspiciously plain green salad on the side. Enter this Summer Pesto Pasta Salad - a flavorful and healthy dish that everyone will enjoy.
This dish is somewhat nostalgic for me. My mom would make this pasta salad for picnic gatherings when I was a kid, and it was always a hit with both the kids and adults. It’s one of those dishes that’s healthy, tasty but also comforting, making you want to come back for seconds and thirds.
The key to a great pasta salad, for me, is balance — fresh ingredients, bold flavors, and the right textures. The dressing should be zesty and rich, as it ties the whole dish together. Whether it’s a tangy vinaigrette or a creamy pesto, a dressing is a must. Fresh vegetables like tomatoes and cucumbers add a refreshing crunch, while cheese like feta brings richness and depth. And for added texture, a sprinkle of nuts or seeds like pumpkin or sunflower seeds balances the whole dish. For the best flavor, let your salad chill to let the flavors meld together for the perfect summer dish.
Why You’ll Love This Summer Pesto Pasta Salad
This pasta salad is the ultimate go-to for sunny days, backyard BBQs, and last-minute picnics. Here’s why it’ll be a hit:
- Ready in 20 minutes – No complicated steps here. Just boil the pasta, toss everything together, and you’re done in just 20 minutes. You can make it the morning of or even the evening before!
- Endlessly versatile – Use whatever veggies you have on hand, swap out the feta for mozzarella, add chickpeas or even use another dressing — make it your own.
- Easy to meal prep – Make it ahead and stash it in the fridge. It holds up beautifully and actually tastes better after the flavors have had time to mingle.
- Flavorful and satisfying – With juicy tomatoes, salty feta and pickled onions this dish is the right mix of salty and tangy, and is anything but boring.
- Scale it up or down – It’s easy to scale up for a big picnic gathering or you can portion it out for lunches during the week.
- No reheating needed – Just serve it straight out of the fridge and you’re good to go!
Ingredients you’ll need
Here’s everything you’ll need to make this salad.
- Pasta: I like to use whole-wheat Fusilli or Farfalle (Bow-Tie) pasta. Both shapes hold the lovely juices really well. Any short pasta like penne or Macaroni can work too, just make sure it’s cooked al dente so it holds up in the salad. I prefer whole wheat for the nutty flavor and added nutrition but feel free to swap in regular pasta.
- Cherry Tomatoes: Go for the sweet and juicy ones, they add a refreshing pop of flavor. I love using a mix of red and orange cherry tomatoes for extra color but Campari or Roma tomatoes work well too—just choose something firm and ripe.
- Cucumber: Adds crunch and freshness. I usually go for Persian or English cucumbers for their mild flavor and thin skin—no peeling needed.
- Olives: My preference is black olives, Kalamata olives in particular for their saltiness. But green olives or a mix of your favorites would work too. Manzanilla olives work just as well.
- Pickled Red Onion: These bring a sharpness that cuts through the richness and saltiness of the pesto and cheese, keeping things fresh and balanced. Use store-bought or make a quick batch at home — they really elevate the dish.
- Fresh Herbs: I like to use Basil and Mint. Basil gives the salad its signature Italian-inspired flavor. Use fresh leaves and tear or chop them right before serving. Just a touch of mint adds a cool, refreshing twist. I find it brightens the salad and gives it a summery feel. But feel free to swap the mint for parsley if you prefer.
- Feta Cheese: Not technically Italian, I know… but the crumbliness and saltiness adds so much depth to the dish. I prefer using block feta packed in brine—it’s richer and more flavorful than pre-crumbled. If you can’t have feta, feel free to switch it out for Mozzarella or Bocconcini.
- Dressing: To keep the dressing simple but bold, I used green basil pesto mixed with some high-quality olive oil and lemon juice. Store-bought or homemade both work well. Go for a vegetarian pesto with quality ingredients (look for real basil and olive oil on the label). If you want to skip the pesto, you can also use any Italian vinaigrette. For a quick version, combine olive oil, red wine vinegar, salt, honey, a dash of mustard and some dried oregano.
- Roasted Pumpkin Seeds: Adds crunch and texture. Dry roasting the pumpkin seeds in a pan adds another layer of depth that elevates the entire dish. If you can’t find pumpkin seeds, sunflower seeds or pine nuts would work too,
- Seasoning: Season simply with salt and freshly cracked pepper (adjusting for the saltiness of the feta and pesto), and add chili flakes if you want a little kick.
How to make this Summer Pesto Pasta Salad:
This dish has just a few steps for it to be ready. You can find the full recipe card at the bottom of this post.
Cook the Pasta: In a large pot, boil the pasta in salted water until cooked al-dente. Once cooked, drain the pasta. Place aside to cool. If you are in a rush, you can rinse the pasta under cold water and set aside.
Chop the veggies: While the pasta is boiling, wash and chop the tomatoes, cucumber, olives, basil and mint.
Roast the Pumpkin Seeds: If you haven’t bought roasted pumpkin seeds, you can either skip this step or place the pumpkin seeds in a pan on low-heat. Dry roast the seeds, stirring every 30 seconds to prevent burning. Toast them for about 3–5 minutes, or until they start to puff up slightly and turn golden brown with a nutty aroma. Remove from heat and let them cool before adding to the salad.
Make the dressing: In a small bowl, mix the pesto, olive oil and lemon juice. You can also skip this step and add them directly into the pasta salad mixture.
Mix everything together: In a large bowl, add the pasta, veggies and herbs, pickled onion, pumpkin seeds and dressing. Season with the salt, pepper and chili flakes and crumble in the feta. Toss everything together to combine. Adjust the salt, pepper and lemon juice for taste.
Serve and enjoy! You can top up your serving with more of your favorite ingredients, such as the pumpkin seeds, feta or pickled onions if you like!
Extra tips and suggestions
Add any other veggies or ingredients of your choice. The beauty of this salad is that you can switch it up as you please. You can make the salad more tasty and nutritious by adding other veggies of your choice, like bell peppers or green beans. Or add chickpeas or white beans for a protein boost.
Leave the fresh herbs out if prepping in advance. If you are making the salad the night before, leave out the basil and mint and add it in right before serving so they stay fresh. Store it in the fridge and you can also freshen it up with extra olive oil, lemon juice and salt/pepper.
To get the best pasta texture, cook it JUST past al dente. I like to leave the pasta boiling for an extra 30 seconds to 1 minute after the recommended boiling time, just before draining. This for me, gives the perfect softness while holding its shape in the salad.
Use quality ingredients. Opt for good olive oil, ripe organic tomatoes, and fresh olives from the market and it will bring the dish to a whole new level.
Use home-made ingredients where you can. Try making your dressing or pesto at home rather than buying it from the store, or use a home-made pickled onion. It’s healthier, you know what ingredients go in there and you can adapt the taste to your preferences.
Adjust the saltiness to your taste. There are several ingredients here that are salty, so if you prefer to have the dish less salty, simply reduce the amount of feta or opt for another cheese. You can also reduce the salt, or even the amount of pesto used.
Use a splash of balsamic vinegar for added sweetness and acidity. If you want to add another dash of sweetness to balance the dish, you can also add balsamic vinegar. I know some of you find it overpowering so I’ve kept it optional. But if you like the taste, feel free to add a dash in your salad!
FAQs
Yes you can, to make this dish gluten-free use gluten-free pasta, and ensure the pesto you use is also gluten-free.
Yes, to make this dish vegan simply omit the cheese or use a vegan version. Be sure to also use a vegan pesto or make your own version at home!
Absolutely! If you are using a nut-based pesto, look for a nut-free alternative or use a homemade one where you use seeds to replace the nuts.
STORAGE
Yes, be sure to store the leftover salad in a container and store in the fridge. It can last up to three days, but after that the textures will start to disappear.
I know we would love to always have a batch of pasta salad ready for us to eat, but sadly this salad isn’t suitable for freezing. The vegetables and pasta won’t stay fresh and will get mushy once defrosted.
It’s a great question. Since we are serving this salad chilled or cold, it’s good practice to place it back in the fridge if it’s been out for more than 2-3 hours to avoid potential food safety issues, especially on hot days.
Hope you Like it!
This easy recipe is bursting with flavor and perfect for a summery occasion. I’d love to know what you think — feel free to leave a comment if you try it, have a question, or add your own spin. And if you enjoyed it, why not pass it along to someone else who’d love it too?
Summer Pesto Pasta Salad
Ingredients
- 4 cups dry whole wheat pasta I like Fusilli or Farfalle
- 2 cups cherry tomatoes halved
- 1 cup cucumber halved and sliced
- ¼ cup kalamata olives halved
- ½ cup fresh basil chopped
- ¼ cup fresh mint chopped
- ¼ cup roasted pumpkin seeds
- ⅓ cup pickled red onions or as needed
- 1 cup feta cheese crumbled
- 3 tablespoon green pesto
- 3 tablespoon lemon juice
- 2 tablespoon extra-virgin olive oil
- 1 teaspoon salt
- 1 teaspoon pepper
- ½ teaspoon chili flakes optional
- 1 tablespoon balsamic vinegar optional
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook to al dente. Drain and set aside to cool. If you're in a hurry, rinse the pasta under cold water to cool it down quickly.
- While the pasta is boiling, wash and chop the cherry tomatoes, cucumber, olives, basil and mint.
- If you're using raw pumpkin seeds, dry roast them in a pan over low heat. Stir every 30 seconds to avoid burning. Roast for 3–5 minutes until they puff up slightly and turn golden brown. Set aside to cool. This step is optional.
- In a small bowl, whisk together the pesto, olive oil, and lemon juice. You can also skip this step and add the dressing ingredients straight into the mixing bowl in the next step.
- In a large bowl, combine the pasta, chopped veggies and herbs, pickled onions, pumpkin seeds and feta. Pour over the dressing (or add the pesto, olive oil, and lemon juice directly). Season with salt, pepper, and chili flakes. Toss everything until well combined. Taste and adjust seasoning if needed.
- Optionally, you can top with additional herbs or pickled onions when serving.
- Serve and Enjoy!
Notes
- If you are making this salad the night before, leave out the fresh basil and mint and add it right before serving for a fresher taste.
- Store-bought pesto or pickled onions will work just as well as homemade, but homemade for the win!
- For an even nicer pasta texture, cook the pasta just past al dente. It’ll be tender but still hold its shape when tossed with the dressing. I like to leave the pasta boiling an extra 30 seconds to 1 minute after the recommended package time before draining.
- With salty ingredients like feta, pesto, and olives, start light with added salt and adjust as needed.
- Swap in your favorite gluten-free pasta to keep this salad celiac-safe.
- I have not added balsamic vinegar in my version, but if you want to add another dash of sweetness to balance the dish, you can also add a splash of balsamic vinegar. I know some of you find it overpowering so I’ve kept it optional!
- Swap in the feta for an alternative cheese like mozzarella or bocconcini.
CR says
A classic! Good idea to slightly undercook the pasta
Vedanti Shah says
Thanks CR 🙂
Monica says
Perfect for a summers day !
Vedanti Shah says
Yes! Fresh and colorful
Neha says
Looks yum! Can’t wait to make it.
Vedanti Shah says
Good to hear!