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Easy Pesto Pasta Salad Recipe

This is an easy family dinner or lunch. I like to use Spinach Pesto for this, but any will work if you prefer to buy it pre-made from the store.
Course Dinner
Cuisine Italian
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 8
Calories 158kcal
Author Amy Palanjian

Ingredients

  • 1 pound pasta
  • 1 tablespoon olive oil
  • 2 cups diced cucumbers (about 1 medium or 2-3 mini)
  • 2 cups halved or quartered cherry tomatoes (or 1 10-ounce container)
  • 14.5- ounce can white cannellini beans (rinsed and drained)
  • 1/2-3/4 cup pesto
  • Salt to taste

Instructions

  • Prepare the pasta according to the package directions. I like to use a smaller shape like elbows, mini wagon wheels, ditalini, or farfalle. Drain and add to a large bowl or storage container. Toss with the oil and let cool at least slightly.
  • Stir in the cucumbers, tomatoes, beans, and pesto. Start with 1/2 cup pesto and add more as you like. The more you add, the more flavor it will have (which may be good or bad depending on your preference!)
  • Season to taste with salt. Serve at room temperature or store and serve later.

Notes

  • You can make this up to 3 days ahead and store in an airtight container in the fridge.
  • Serve chilled or at room temperature.
  • Add diced chicken, shrimp, or mozzarella for additional protein.
  • Add shredded Parmesan, diced olives, or roasted sunflower seeds for additional flavor.
  • I like to use a smaller shape of pasta like elbows, mini wagon wheels, ditalini, or farfalle.
  • I like to use Spinach Pesto for this, but any will work if you prefer to buy it premade from the store.
  • Pack in a lunchbox or serve for dinner.

Nutrition

Calories: 158kcal | Carbohydrates: 17g | Protein: 6g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 449mg | Potassium: 547mg | Fiber: 4g | Sugar: 4g | Vitamin A: 764IU | Vitamin C: 14mg | Calcium: 79mg | Iron: 3mg