This Pesto Pasta Salad is the perfect main dish (topped with protein) or side dish to any meal. It’s easy to make, very flavorful, and best served cold.
PESTO PASTA SALAD
I started making this Pesto Pasta Salad recipe and it wasn’t long before I was doubling it so our whole family could eat it for lunch every day. It’s easy enough to make for family dinners and everyone (seriously, everyone) requested it! It is also a kid-approved pasta salad!
This would be excellent as a main dish topped with steak or grilled protein (such a grilled chicken breasts). You could also serve this alongside burgers or pork.
It is excellent leftover but do not forget to store it in an airtight container in the refrigerator. This should be enjoyed cold, do not reheat the pasta. The recipe as listed serves 2-3 people but feel free to double or triple it to meet your needs.
Add the avocado as you eat the pasta salad. If you are making this for meal prep and add it early it will brown before you eat it. You can store the diced avocado with real lemon or lime juice in a separate container and add a little to each serving.
PASTA CHOICES:
As with our Simple Broccoli Pasta Salad, there are many different choices when it comes to which pasta to use in this salad. Simply Legumes Green Lentil Rotini Pasta is made with ONE ingredient: organic green lentil flour. Barilla Whole Grain Pasta is another option that contains ONE ingredient: whole grain durum wheat flour.
The macros/nutrition information below was calculated using the green lentil rotini pasta.
DELICIOUS SALAD RECIPES:
- Simple Broccoli Pasta Salad
- Simple Grape Salad Recipe
- Healthy Broccoli Salad with Bacon
- Greek Cucumber Salad
Pesto Pasta Salad
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2-3 servings 1x
Description
This Pesto Pasta Salad is the perfect main dish (topped with protein) or side dish to any meal. It’s easy to make, very flavorful, and best served cold.
Ingredients
- 1 cup cooked rotini noodles, cooled to room temperature
- 1/4 cup red onion, minced
- 10 grape tomatoes, quartered
- 1 cucumber, cubed
- 1/2 cup frozen peas, thawed
- 2–4 TBSP pesto (depending on your taste)
- 1/4 cup crumbled feta cheese
- 1 small avocado, cut into small chunks*
Instructions
- Cook the noodles according to the directions on the package
- While the noodles are cooking, prepare the onion, tomatoes, and cucumber. Once cut, place them and the thawed peas in a medium-size mixing bowl.
- Stir the cooled noodles into the veggies, then add the pesto and avocado*
Notes
If meal prepping this pasta salad, only add the avocado as you eat it to prevent it from browning.
- Category: Side Dish
- Method: Stovetop
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