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This Pesto Pasta Salad is hearty, green, and super tasty. Made with fresh veggies including broccoli, tomatoes, and kale, it packs a healthy punch. (And crunch!)
Flavor Packed Pesto Pasta Salad
I love pasta salad because it's delicious, time efficient, and great for parties and meal prep. Have you ever heard anyone complain about having to eat pasta salad? I didn't think so. I haven't, either! It's always a huge hit.
This Pesto Pasta Salad is hearty, green, and super tasty. Made with fresh veggies including broccoli, tomatoes, and kale, it packs a healthy punch. (And crunch!) I also snuck in some creamy avocado and feta to add addition texture and flavor. I used a store-bought pesto seasoning, but feel free to buy a thicker sauce or make your own at home. If you have a dietary restriction or need a modification, simply tweak the recipe to your needs.
Pack this Pesto Pasta Salad up for lunch at work, serve with your favorite protein at dinner time, or bring it to the next family get together. This is a dish that will always have a spot on the table!
Just a few ingredients needed
Pasta: You'll need 8 oz., or one box. I like using Banza Chickpea Pasta for some extra fiber and protein.
Broccoli: I steamed mine, but you could bake or sauté in a skillet.
Tomatoes: Feel free to use your favorite kind of tomatoes. Just dice them up and toss them in!
Basil: I used 4 stalks of fresh basil.
Kale: A hearty, leafy green.
Pesto: I used a Knorr seasoning packet. The directions required mixing it with water and extra virgin olive oil. However, feel free to use a jar of the sauce or make your own!
Avocado: Adds great creaminess.
Feta: You could also use parmesan cheese or crumbled goat cheese.
Kitchen equipment needed
To whip up this delicious Pesto Pasta Salad, you'll need a sauce pan, skillet with a lid, strainer, cutting board, knife, serving bowl, mixing spoon, measuring cups, and a whisk.
Garden Pesto Pasta Salad Recipe: How to Make It
- Cook past according to box instructions. Rinse with cold water and then let cool. Complete steps 2-4 while the pasta cooks.
- Heat a small pan to medium heat and add 2 tablespoons of water. Add diced broccoli to the pan and cover. Steam for 5-7 minutes or until soft. Let the broccoli cool before adding it into the salad.
- Dice tomatoes and chop kale and avocado. Cut each basil leaf into small strips.
- Use the same sauce pan, make the pesto sauce. This recipe uses Knorr’s Pesto Seasoning packet. It takes about 3 minutes to make and has incredible flavor.
- Add cooked pasta to a large serving bowl. Then, add broccoli, tomatoes, and kale. Toss.
- Add in basil, avocado, and cheese. Fold everything together.
- Pour pesto sauce over the salad. Toss noodles and vegetables well to make sure they're coated.
- Add additional toppings if desired like thin slices of avocado, freshly shaved parmesan, cracked pepper, and/or more veggies.
- Chill in the refrigerator for 10-20 minutes. Serve and enjoy!
How to make al dente pasta
This Pesto Pasta Salad recipe tastes best with al dente, "to the tooth" pasta. What does that mean? Al dente pasta is a little chewy and firm. This is the best texture for pasta because it allows it to hold its shape, rather than being soft, mushy, or gummy.
How do you achieve al dente pasta? Cook as normal, but remove from heat and strain when it tastes cooked but firm. How long does this take? It depends on the type of pasta and how much of it you have. Typically, an 8 oz box of pasta is al dente after 5-7 minutes. Don't be afraid to get in there and try a few noodles to see!
Al Dente Noodles Garden Vegetables Roma Tomatoes Pesto Sauce
Questions about this Flavor Packed Pesto Pasta Salad?
Is this pasta salad best served warm or cold?
It can be served warm, but I recommend serving this Pesto Pasta Salad cold. Whatever your preference!
How should I store this pasta salad?
Store in the refrigerator for up to 5 days. If you are making this for meal prep, I recommend keeping the pesto sauce separate from the pasta salad. The noodles will absorb a lot of the sauce and can become dry, especially if you’re eating it a few days later.
What is the best way to cool pasta?
Drain and rinse with cold water. This will help prevent the noodles from sticking together.
Can I make my own pesto?
Sure! If you have a basil plant around, or even a fresh herb garden, go for it. There are so many variations to homemade basil. My friend Erin at Erin Lives Whole has a delicious homemade pesto recipe here.
Do you have any tips for success?
Cooking the pasta to a perfect al dente is best.
How do I avoid cooked pasta soaking up sauce when stored?
Store the pasta separately from the sauce!
Is pesto sauce healthier than tomato on pasta?
Not necessarily. Both are very different sauces and the ingredients have different health benefits. Use whichever you prefer!
Is there an alternative to pesto?
If a basil, nutty sauce is not your thing, try a rich alfredo sauce or homemade marinara sauce. If you go this route, I would recommend serving the pasta warm.
What other vegetables would taste good in this pasta salad?
Add in summer squashes, cauliflower, a sweet onion, or garlic cloves.
What is a good plate for serving pasta?
You could use a nice big bowl or a big, oval shaped serving dish like this.
Other recipes you might love
Healthy Pesto Pasta Salad Recipe
Equipment
- sauce pan
- Skillet with a lid
- strainer
- Cutting Board
- Knife
- Serving bowl
- Mixing spoon
- Measuring Cups
- Whisk
Ingredients
- 8 oz pasta
- ½ cup steamed broccoli
- ½ cup tomatoes, diced
- 1 cup kale, chopped
- ½ avocado, diced
- 4 stalks basil, fresh
- 1 pesto seasoning packet
- ¼ cup feta or parmesan cheese
Instructions
- Cook past according to box instructions. Rinse with cold water and then let cool. Complete steps 2-4 while the pasta cooks.
- Heat a small pan to medium heat and add 2 tablespoons of water. Add diced broccoli to the pan and cover. Steam for 5-7 minutes or until soft. Let the broccoli cool before adding it into the salad.
- Dice tomatoes and chop kale and avocado. Cut each basil leaf into small strips.
- Use the same sauce pan, make the pesto sauce. This recipe uses Knorr’s Pesto Seasoning packet. It takes about 3 minutes to make and has incredible flavor.
- Add cooked pasta to a large serving bowl. Then, add broccoli, tomatoes, and kale. Toss.
- Add in basil, avocado, and cheese. Fold everything together.
- Pour pesto sauce over the salad. Toss noodles and vegetables well to make sure they're coated.
- Add additional toppings if desired like thin slices of avocado, freshly shaved parmesan, cracked pepper, and/or more veggies.
- Chill in the refrigerator for 10-20 minutes. Serve and enjoy!
Notes
I’d love to hear your thoughts in the comments below. It’s my passion to create dishes that can be shared with others. Tell me something you loved, something that you think it might need, or just say hi!
Looking for this in MyFitnessPal?
If you're using MyFitnessPal, search 'A Paige Of Positivity' and find Pesto Pasta Salad
1 serving: 16 grams Carbs | 6 grams Fat | 6 grams Protein
NOTE: the nutrition label below is auto-generated and often does not include specific brands or types of ingredients. Example: fat free milk vs. whole milk, chicken breast vs. chicken thigh, etc.
**Disclaimer: for most accurate macronutrients and caloric breakdown, it is recommended that you input each ingredient into your MyFitnesspal food diary.
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Looks delicious!