If you’re on the hunt for a vibrant and delicious side dish that can brighten up any meal, this Pesto Pasta Salad Recipe is guaranteed to become one of your all-time favorites. Combining al dente rigatoni with fragrant basil pesto, sweet green peas, tangy feta cheese, and crunchy pecans, this salad is a delightful harmony of flavors and textures. It’s simple to make, full of fresh ingredients, and perfect for everything from weeknight dinners to potlucks, offering a refreshing twist on classic pasta salads that will have everyone asking for seconds.

Ingredients You’ll Need

Gathering these straightforward yet flavorful ingredients is the first step toward making a Pesto Pasta Salad Recipe that sings with every bite. Each component plays a special role, whether adding creaminess, crunch, or a burst of herby freshness.

Rigatoni pasta: The sturdy tubes hold pesto and mix-ins beautifully, ensuring every forkful is full of flavor.
Basil pesto: This vibrant sauce is the star, infusing the salad with rich, aromatic notes of basil, garlic, and pine nuts.
Frozen green peas: These add a pop of sweetness and a bright green color that livens up the dish.
Feta cheese: Its crumbly texture and tangy taste perfectly balance the richness of the pesto.
Chopped pecans: Adding a satisfying crunch and nutty flavor, pecans elevate this salad beyond the ordinary.

How to Make Pesto Pasta Salad Recipe

Step 1: Cook the Rigatoni

Start by cooking your rigatoni pasta until it’s al dente, following the package instructions carefully. Al dente ensures the pasta has a nice firmness to hold up well in the salad without becoming mushy. Once cooked, drain the pasta and rinse it thoroughly with cold water to stop the cooking process and cool it down for the salad.

Step 2: Combine Ingredients

In a large mixing bowl, toss the cooled rigatoni with your prepared basil pesto, frozen green peas, crumbled feta cheese, and chopped pecans. Mixing when the pasta is cool allows the flavors to meld without wilting the peas or melting the feta too much. This step is where the magic happens, as each ingredient gets evenly coated and evenly distributed.

Step 3: Chill Before Serving

Cover the bowl tightly with plastic wrap or a lid and place it in the refrigerator for at least two hours. This chilling step lets all the fantastic flavors come together and lets the pesto deeply infuse the pasta, making each bite more flavorful and refreshing for when you’re ready to serve.

How to Serve Pesto Pasta Salad Recipe

Garnishes

Before serving, consider adding a few fresh basil leaves on top for an extra burst of herbal aroma and appealing color. A light drizzle of olive oil or a sprinkle of freshly ground black pepper can also enhance the dish’s vibrant flavors and presentation.

Side Dishes

This pesto pasta salad pairs wonderfully with grilled chicken, roasted vegetables, or a crisp green salad for a complete and satisfying meal. Its fresh, herby flavor profile makes it a perfect companion for summer barbecues or picnic fare.

Creative Ways to Present

Want to impress your guests? Serve this salad in individual glass jars or hollowed-out tomatoes to add a fun and elegant touch. Layering it with extra feta or pecans on top gives it a colorful and inviting look that makes it almost too pretty to eat.

Make Ahead and Storage

Storing Leftovers

Store any leftover pesto pasta salad in an airtight container in the refrigerator. It’s best enjoyed within 2 to 3 days, as the pasta may continue to soften over time, but the flavors will stay bright and fresh.

Freezing

This salad isn’t ideal for freezing because the texture of the peas and pasta changes after thawing. For the best experience, prepare just enough to enjoy fresh or save for next-day meals.

Reheating

Pesto pasta salad is typically served cold or at room temperature, so reheating isn’t necessary. If you prefer it slightly warm, simply bring it to room temperature and gently toss before serving to revive the flavors.

FAQs

Can I use a different type of pasta for this pesto pasta salad recipe?

Absolutely! While rigatoni works great because of its tube shape that holds the pesto well, you can substitute it with penne, fusilli, or farfalle based on what you have on hand. Just ensure the pasta is cooked al dente for the best texture.

Is it okay to use fresh peas instead of frozen peas?

Fresh peas can be used if they’re in season and readily available. Blanch them briefly to maintain their sweet crunch before adding them to the salad to keep the texture fresh and delightful.

Can I make my own pesto for this recipe?

Definitely! Homemade pesto adds a wonderful fresh dimension to the salad. You can blend fresh basil, garlic, pine nuts, Parmesan cheese, olive oil, and a pinch of salt for a vibrant, personalized touch.

What if I’m allergic to nuts—can I leave out the pecans?

Yes, you can omit the pecans or replace them with seeds like sunflower or pumpkin seeds to maintain the satisfying crunch without the nut allergy concerns.

How long should I chill the pesto pasta salad before serving?

Refrigerating the salad for at least two hours is ideal, but if you’re pressed for time, even 30 minutes helps the flavors meld nicely. The longer chill really enhances the taste and texture, making it a highlight at any gathering.

Final Thoughts

This Pesto Pasta Salad Recipe is one of those dishes that feels like a warm hug on a plate. It’s fresh, full of wonderful textures, and comes together effortlessly, making it a fantastic choice whether you’re feeding a crowd or just spoiling yourself. I can’t wait for you to try it and see how it quickly becomes a staple in your recipe collection. Happy cooking and enjoy every delicious bite!

Pesto Pasta Salad Recipe

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4.1 from 44 reviews

Author: admin
Total Time: 2 hours 15 minutes
Yield: 8 servings 1x

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Description

This refreshing Pesto Pasta Salad combines al dente rigatoni with vibrant basil pesto, sweet green peas, tangy feta cheese, and crunchy pecans. Perfect for quick summer lunches or as a flavorful side dish, this salad is easy to prepare and ideal for make-ahead meals.

Ingredients

Scale

Salad Ingredients

1 (16-oz) box rigatoni pasta
¾ cup prepared basil pesto
1 cup frozen green peas
1 cup crumbled feta cheese
½ cup chopped pecans

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Instructions

Cook Pasta: Bring a large pot of salted water to a boil. Add the rigatoni pasta and cook according to the package instructions until al dente, usually around 10-12 minutes. Drain the pasta and rinse thoroughly with cold water to stop the cooking process and cool it down.
Combine Ingredients: In a large mixing bowl, add the cooled pasta, prepared basil pesto, frozen green peas, crumbled feta cheese, and chopped pecans. Gently toss all ingredients together until the pasta is evenly coated and the components are well distributed.
Chill: Cover the bowl tightly with plastic wrap or a lid and place it in the refrigerator. Allow the salad to chill for at least 2 hours to let the flavors meld and the peas to fully thaw before serving.

Notes

You can substitute rigatoni with other pasta shapes like penne or fusilli.
For added freshness, consider stirring in some halved cherry tomatoes or sliced cucumbers before serving.
To make it vegan, replace feta cheese with a plant-based alternative and ensure pesto is dairy-free.
Chop pecans coarsely for extra crunch or toast them lightly to enhance their flavor.

Prep Time: 5 minutes
Cook Time: 10 minutes
Category: Salad
Method: Stovetop
Cuisine: Italian