Italian Pesto Pasta Salad

Finding a crowd-pleasing side dish that works for everything from summer potlucks to weeknight dinners can feel like an impossible task. You need something that’s easy to make ahead, holds up well at room temperature, and actually tastes good hours after you’ve made it—not to mention something that’ll satisfy both the picky eaters and the adventurous foodies in your life.

That’s exactly why this pesto pasta salad has become my go-to recipe. It’s packed with fresh flavors from a homemade pumpkin seed pesto, stays delicious whether it’s chilled or at room temperature, and comes together in about 30 minutes with ingredients you can easily swap based on what’s in your fridge.

What Kind of Pasta Should I Use?

For this pesto pasta salad, you’ll want to stick with short pasta shapes that can hold onto the pesto sauce – think fusilli, rotini, penne, or farfalle. Whole grain pasta is called for in this recipe because it adds a nice nutty flavor and holds up well when tossed with the dressing, but regular pasta works just fine too. The key is to cook your pasta just until al dente, since it will continue to soften a bit as it sits in the salad. If you’re gluten-free, chickpea or lentil-based pastas are great alternatives that also add extra protein to your dish.

Options for Substitutions

This pasta salad is super adaptable, so feel free to work with what you have:

• Whole grain pasta: Regular white pasta works perfectly if you don’t have whole grain. Any short pasta shape like fusilli, rotini, penne, or farfalle will hold the pesto well, so pick your favorite.
• Pepitas: No pepitas? Swap them with pine nuts for a classic pesto, or use walnuts, almonds, or sunflower seeds. Toast them lightly first for better flavor.
• Arugula or spinach: Either green works great here. You can also use kale (remove the tough stems and chop it finely) or mixed salad greens.
• Fresh herbs: If you’re short on parsley, just use all basil. In a pinch, you can replace half the fresh herbs with 2 tablespoons of dried basil, though fresh is definitely better for pesto.
• Lemon juice: Lime juice or white wine vinegar can step in if you’re out of lemons. Start with 3 tablespoons and adjust to taste.
• Cheese: All the cheese options listed are interchangeable based on what you like. You can also skip it entirely for a dairy-free version.

Watch Out for These Mistakes While Cooking

The biggest mistake people make with pasta salad is not seasoning the pasta while it’s still warm – cold pasta doesn’t absorb flavors as well, so toss it with the pesto right after draining and rinsing for the best taste. Another common error is making the pesto too thick, which causes it to clump instead of coating the pasta evenly, so use that reserved pasta water to thin it out until it reaches a smooth, pourable consistency. Don’t add the arugula or spinach too early either, as the heat from freshly cooked pasta will wilt it into a sad, mushy mess – wait until the pasta has cooled down to room temperature before folding in those greens. Finally, remember that pasta salad tastes better after sitting for at least 30 minutes in the fridge, but you’ll likely need to add a splash more lemon juice or olive oil before serving since the pasta absorbs the dressing as it sits.

What to Serve With Pesto Pasta Salad?

Pesto pasta salad is perfect for potlucks and picnics because it tastes great at room temperature and pairs well with just about anything you’re grilling. I love serving it alongside grilled chicken, burgers, or Italian sausages for an easy backyard meal. It also works really well as part of a bigger spread with other summer sides like corn on the cob, caprese skewers, or a simple cucumber salad. If you want to make it a complete meal on its own, just add some rotisserie chicken or grilled shrimp right into the salad.

Storage Instructions

Store: This pasta salad actually gets better after sitting for a bit! Keep it in an airtight container in the fridge for up to 4 days. The flavors really meld together nicely overnight, making it perfect for meal prep or bringing to potlucks the next day.

Refresh: The pasta tends to soak up the pesto as it sits, so you might want to stir in a little extra olive oil or a splash of lemon juice before serving if it looks dry. Give it a good toss and taste it – you can always add a pinch more salt or pepper to brighten things up.

Serve: I like this pasta salad best at room temperature, so pull it out of the fridge about 20-30 minutes before you plan to eat. If you added arugula or spinach and have leftovers, the greens might wilt a bit, but it still tastes great!

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1900-2100
• Protein: 55-65 g
• Fat: 65-75 g
• Carbohydrates: 275-300 g

Ingredients

For the pesto:

• 1/2 cup pumpkin seeds (toasted)
• 3/4 cup basil
• 1/2 cup parsley
• 1/4 cup lemon juice
• 1 teaspoon lemon zest
• 2 garlic cloves
• 1/2 teaspoon salt
• 1/3 cup extra virgin olive oil
• 1 tablespoon nutritional yeast

For the salad:

• 1 lb penne pasta
• 2 1/4 cups cherry tomatoes (halved)
• 4 handfuls baby arugula
• 1/2 cup feta cheese (crumbled)
• 1/2 cup kalamata olives (pitted and sliced)
• 15 oz chickpeas (rinsed and drained)
• 1/4 teaspoon freshly ground black pepper

Step 1: Toast the Pumpkin Seeds and Prepare Mise en Place

• 1/2 cup pumpkin seeds
• 2 garlic cloves, minced
• 1 teaspoon lemon zest
• 3/4 cup basil, roughly chopped
• 1/2 cup parsley, roughly chopped

Toast the pumpkin seeds in a dry skillet over medium heat for 4-5 minutes, stirring frequently until fragrant and lightly golden.

Set half aside for garnish and reserve the other half for the pesto.

While the seeds toast, mince the garlic cloves, zest the lemon, and roughly chop the basil and parsley.

This prep work ensures your pesto comes together quickly once the pasta is ready.

Step 2: Cook the Pasta

• 1 lb penne pasta

Bring a large pot of salted water to a boil and add the penne.

Cook according to package directions until al dente.

Before draining, reserve 1/2 cup of the pasta cooking water—this starchy liquid will help loosen the pesto and allow it to coat the pasta evenly.

Drain the pasta and rinse briefly with cold water to stop the cooking process and prevent clumping.

Step 3: Blend the Pesto Base

• 1/2 cup pumpkin seeds
• 3/4 cup basil
• 1/2 cup parsley
• 1/4 cup lemon juice
• 2 garlic cloves, minced
• 1/2 teaspoon salt
• 1/3 cup extra virgin olive oil
• 1 tablespoon nutritional yeast

In a food processor, combine the toasted pumpkin seeds (reserved half), basil, parsley, lemon juice, minced garlic, salt, nutritional yeast, and extra virgin olive oil.

Pulse until you reach your desired consistency—I prefer a slightly chunky pesto rather than completely smooth, as it gives better texture throughout the salad.

Taste and adjust seasonings as needed.

Step 4: Combine Pasta with Pesto and Build the Salad

• cooked penne pasta from Step 2
• pesto from Step 3
• 1/2 cup reserved pasta water
• 2 1/4 cups cherry tomatoes
• 15 oz chickpeas
• 1/2 cup kalamata olives
• 1/2 cup feta cheese
• 4 handfuls baby arugula

Transfer the cooled pasta to a large bowl and pour the pesto over it.

Toss well, adding a splash of the reserved pasta water as needed to loosen the sauce and help it coat evenly.

Add the halved cherry tomatoes, rinsed chickpeas, kalamata olives, crumbled feta cheese, and baby arugula.

Toss gently to combine, being careful not to crush the arugula or tomatoes.

I find that adding the delicate arugula at the end keeps it fresh and prevents it from becoming bruised during mixing.

Step 5: Finish and Garnish

• 1/4 cup pumpkin seeds
• 1/4 teaspoon freshly ground black pepper

Top the salad with the reserved toasted pumpkin seeds for crunch and visual appeal.

Season with freshly ground black pepper and taste for balance—add more lemon juice, salt, or pepper as desired.

Let the salad sit for 10-15 minutes before serving to allow the flavors to meld together, though it’s delicious served immediately as well.