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A serving bowl filled with pesto pasta salad and silver forks on a grey table
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5 from 13 votes

Pesto Pasta Salad Recipe

Juicy tomatoes, sweet bell peppers, briny olives and an herbaceous, homemade basil pesto combine forces in this delightful Pasta Salad. Make this simple summer classic before the season is over!
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Salad
Cuisine: Italian
Servings: 5
Calories: 356kcal
Author: Farrukh Aziz


  • 8 oz Pasta fusilli, penne, rotini elbow macaroni, or farfalle
  • 1 cup Cherry Tomatoes halved
  • 1 cup Bell Peppers yellow and red, diced
  • ½ cup Kalamata Olives sliced
  • ½ cup Basil Pesto homemade or store-bought
  • Salt and Pepper as needed
  • 2-3 tablespoons Parmesan Cheese grated
  • 2 tablespoons Extra Virgin Olive Oil
  • Few Fresh Basil Leaves


  • Bring a large pot of salted water to a boil and cook pasta as per package instructions until al dente. If you prefer it to be a little soft but should hold the shape, then boil for extra 30 seconds than the recommended time. Strain the pasta, rinse with cold water, strain well again.
  • In a large bowl, add cooked pasta, followed by cherry tomatoes, bell peppers, kalamata olives, basil pesto, salt, pepper, grated parmesan and olive oil.
  • Toss everything together to coat evenly.
  • Serve, topped with some more freshly grated parmesan and fresh basil.


  • Leftovers will keep 4-5 days in an airtight container in the fridge. Just note that pesto may become discolored during that time.
  • Any short pasta variety will do.
  • Feel free to swap in gluten free pasta of choice.
  • To make this recipe even faster, opt for a store bought jar of pesto. You can also use a vegan pesto if you prefer.


Calories: 356kcal | Carbohydrates: 39g | Protein: 9g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 3mg | Sodium: 481mg | Potassium: 237mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1647IU | Vitamin C: 45mg | Calcium: 86mg | Iron: 1mg