Best 6 Italian Pesto Pasta Salad Recipes

Italian pesto pasta salad is a refreshing and flavorful dish that is perfect for summer gatherings. This versatile dish can be customized to your liking with a variety of ingredients, making it a great option for potlucks and picnics. Whether you prefer classic pesto or something with a little more spice, there's an Italian pesto pasta salad recipe out there for everyone. In this article, we will explore the different types of pesto pasta salads and provide you with tips for creating the perfect dish.

Check out the recipes below so you can choose the best recipe for yourself!

ITALIAN PESTO PASTA SALAD

Italian Pesto Pasta Salad image

Italian Pesto Pasta Salad is a flavorful side dish that's guaranteed to be the star of every potluck or get-together you attend. The addition of the pesto turns this classic pasta salad into a summer must have!

Provided by Sandra McCollum

Categories Side Dish

Time 27m

Number Of Ingredients 7

Ingredients

1 lb cooked pasta (I like using penne or any type of spiral pasta)
10 tablespoon pesto
1 cup Italian salad dressing (I used Kraft)
1 1/4 cups purple onion (diced)
1 1/2 cups quartered & sliced English cucumber
1 1/2 cups cherry tomato halves
8 ounces Monterey Jack cheese (cubed)

Steps:

Boil pasta according to package directions.
Drain and rinse with cold water. Allow to completely cool to room temperature.
In a mason jar add Italian salad dressing and pesto - screw on mason jar lid and vigorously shake to combine dressing and pesto.
In a large salad bowl add pasta, dressing, onion, cucumber, tomato, and cheese. Toss to combine. Cover and chill for an hour and serve.
This is a great side dish to make the day before.

Nutrition Facts : Calories 285 kcal, Carbohydrate 21 g, Protein 9 g, Fat 17 g, SaturatedFat 6 g, Cholesterol 21 mg, Sodium 499 mg, Fiber 1 g, Sugar 5 g, ServingSize 1 serving

ITALIAN PESTO PASTA SALAD RECIPE - (4.5/5)

Italian Pesto Pasta Salad Recipe - (4.5/5) image

Provided by mirelsonp

Number Of Ingredients 8

Ingredients

8 oz. elbow macaroni
1 7- to 8-oz. jar purchased basil pesto
1/4 cup red wine vinegar
1/2 tsp. kosher salt
2 15-oz. cans cannellini beans, rinsed and drained
1/2 5-oz. package baby arugula (3 cups)
2 oz. Parmigiano-Reggiano cheese, shaved
1/4 cup pine nuts, toasted

Steps:

1. Cook macaroni according to package directions. Drain and rinse well under cold water; set aside. 2. In a large bowl stir together pesto, vinegar, and salt. Add beans, cooked macaroni, arugula, half of the cheese, and half of the pine nuts. Toss well. Serve at once or cover and chill up to 6 hours. Top with remaining cheese and pine nuts before serving.

FABULOUS PESTO PASTA SALAD

Fabulous Pesto Pasta Salad image

This chilled pasta salad is perfect as a side dish or a main course. Serve with warm garlic bread and the perfect wine!

Provided by ERILEY

Categories Salad 100+ Pasta Salad Recipes Farfalle Pasta Salad Recipes

Time 1h30m

Yield 8

Number Of Ingredients 20

Ingredients

1 ½ tablespoons white sugar
1 teaspoon salt, or to taste
1 ½ teaspoons ground black pepper
1 teaspoon onion powder
1 ½ teaspoons Dijon mustard
2 cloves garlic, chopped
1 ½ cups chopped fresh basil
½ cup chopped fresh oregano
¼ cup chopped fresh cilantro
2 teaspoons hot pepper sauce (e.g. Tabasco™)
⅓ cup red wine vinegar
½ cup olive oil
1 teaspoon lemon juice
1 (4 ounce) package grated Parmesan cheese
4 roma (plum) tomatoes, chopped
6 green onions, chopped
1 (4 ounce) can minced black olives
1 (16 ounce) package farfalle (bow tie) pasta
½ cup pine nuts
1 cup shredded mozzarella cheese

Steps:

In a large bowl, whisk together the sugar, salt, pepper, onion powder, mustard, garlic, basil, oregano, cilantro, hot pepper sauce, red wine vinegar, olive oil, lemon juice, and Parmesan cheese. Add the tomatoes, green onions and olives to the bowl, and stir to coat. Refrigerate.
Bring a large pot of lightly salted water to a boil. Add the pasta, and cook for 7 minutes, or until tender. Drain, and rinse with cold water to cool. Add pasta to the bowl of dressing, and mix well. Top with mozzarella cheese and pine nuts. Refrigerate for at least 1 hour before serving.

Nutrition Facts : Calories 505.5 calories, Carbohydrate 50.7 g, Cholesterol 20 mg, Fat 26.7 g, Fiber 3.7 g, Protein 18.9 g, SaturatedFat 6.6 g, Sodium 730.6 mg, Sugar 6 g

ITALIAN PASTA SALAD WITH PEPPERONI

Italian Pasta Salad with Pepperoni image

From the very first bite, young and old alike will savor this salad from Evelyn Harrington of Glens Falls, New York-and then come back for more! "Feel free to prepare it in advance," Evelyn advises. "Then, before serving, all you need to do is toss it with the dressing and cheeses."-Evelyn Harrington, Glens Falls, New York

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 12-16 servings

Number Of Ingredients 15

Ingredients

1 package (16 ounces) shell macaroni
1 medium sweet red pepper, chopped
1 medium green pepper, chopped
1 large tomato, chopped
4 to 6 green onions, sliced
1 can (4 ounces) sliced mushrooms, drained
1 can (2-1/4 ounces) sliced ripe olives, drained
2-1/2 ounces sliced pepperoni, halved
2 garlic cloves, minced
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon pepper
1 bottle (8 ounces) Italian salad dressing
1 cup shredded mozzarella cheese
2 tablespoons grated Parmesan cheese

Steps:

Cook macaroni according to package directions; drain and cool. Place in a large bowl; add the next seven ingredients and toss. Add garlic, oregano, salt and pepper; toss. Refrigerate. Just before serving, add dressing and cheeses; toss.

Nutrition Facts :

CREAMY ITALIAN PESTO PASTA SALAD

Creamy Italian Pesto Pasta Salad image

Wow the whole family with a Creamy Italian Pesto Pasta Salad. Adding Parmesan cheese emphasizes that rich, Italian flavor.

Provided by My Food and Family

Categories Home

Time 3h20m

Yield 12 servings

Number Of Ingredients 9

Ingredients

3 cups mini penne pasta, uncooked
3/4 cup PHILADELPHIA Olive with Red Bell Pepper Cream Cheese Spread
1/4 cup CLASSICO Traditional Basil Pesto Sauce and Spread
1/4 cup milk
1 pkg. (6 oz.) baby arugula, chopped
2 cups grape tomatoes, halved
1 cup jarred roasted red pepper strips, drained
1 pkg. (4 oz.) POLLY-O Shaved Parmesan Cheese
1/2 cup toasted pine nuts

Steps:

Cook pasta as directed on package, omitting salt.
Drain pasta; place in large bowl. Add cream cheese spread, pesto sauce and milk; toss until smooth and evenly coated. Add arugula, tomatoes and peppers; mix lightly.
Refrigerate 3 hours or until chilled. Stir in Parmesan and nuts just before serving.

Nutrition Facts : Calories 250, Fat 11 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 15 mg, Sodium 360 mg, Carbohydrate 28 g, Fiber 2 g, Sugar 4 g, Protein 10 g

ITALIAN CHICKEN-PESTO PASTA SALAD

Italian Chicken-Pesto Pasta Salad image

I use my recipe#144195 for this salad you may use your own favorite, this is best if served right after it is made or you can refrigerate until ready to serve, feel free to throw in some pine nuts :)

Provided by Kittencalrecipezazz

Categories Penne

Time 20m

Yield 8-10 serving(s)

Number Of Ingredients 11

Ingredients

1 1/2 lbs penne (or large pasta of choice) or 1 1/2 lbs spiral pasta (or large pasta of choice)
2 -3 tablespoons oil
2 plum tomatoes, chopped (Roma tomatoes)
2 cups chopped cooked chicken (can use more)
salt (to taste)
1/2 teaspoon fresh ground black pepper (or to taste)
1/3-1/2 cup grated parmesan cheese
1 cup prepared pesto sauce (use homemade or purchased, for a stronger flavor increase to 1-1/4 cups)
1 (10 ounce) package frozen chopped spinach (thawed and squeezed dry)
2 tablespoons lemon juice
1 1/2 cups mayonnaise (do not use salad dressing)

Steps:

Cook the pasta in a large pot of boiling water until al dente (do not overcook the pasta; drain in a colander then rinse well under cold water.
Drain the pasta well in the colander.
Place the pasta in a large bowl then toss with 2-3 tablespoons oil.
Add in chopped tomatoes and cooked cubed chicken; toss to coat.
For the dressing; in a processor puree the prepared pesto with the spinach and lemon juice.
Add in the mayonnaise and pulse until blended.
Add the mayo mixture to the pasta mixture; toss to combine.
Mix in the Parmesan cheese then season with salt and pepper.

Nutrition Facts : Calories 597.3, Fat 23.7, SaturatedFat 4.3, Cholesterol 41.4, Sodium 432.9, Carbohydrate 80.7, Fiber 10.7, Sugar 3.7, Protein 18.7

Tips:

Fresh ingredients: Use fresh basil, tomatoes, and pine nuts for the best flavor.
Quality olive oil: Use a good quality extra virgin olive oil for the dressing.
Don't overcook the pasta: Cook the pasta al dente, according to the package instructions.
Marinate the tomatoes: Marinating the tomatoes in olive oil, salt, and pepper enhances their flavor.
Chill the salad before serving: Chilling the salad for at least 30 minutes before serving allows the flavors to meld.

Conclusion:

Italian Pesto Pasta Salad is a refreshing and flavorful salad that is perfect for a summer meal. It is easy to make and can be prepared ahead of time. This salad is also a great way to use up leftover cooked pasta. With its combination of fresh ingredients, flavorful pesto dressing, and colorful vegetables, this salad is sure to be a hit at your next gathering.