This pesto pasta salad recipe with arugula, sun-dried tomatoes, homemade basil spinach pesto, and penne pasta is quick, easy, and delicious!
Pesto Penne Pasta Salad
This pesto penne pasta salad recipe is a healthy vegetarian pasta salad that is high in protein with lots of flavor! It is ready in 15 minutes and makes the perfect pasta salad for summer BBQs, picnics, and potlucks. The Basil Pesto Sauce tastes amazing cold and is a deliciously healthy dressing for pasta salad.
Pesto pasta salad pairs well with so many summer dishes, like Cedar Plank Salmon and BBQ Chicken Skewers. However, this is a wonderful Italian pasta salad to serve year-round for family gatherings and holidays. It can be served as an appetizer, side dish, or as a main course for lunch or dinner. Plus, it stores well, making it perfect for weekly meal prep.
For a warm pesto pasta, try this super yummy Creamy Pesto Pasta. If you have extra pesto, try making Pesto Chicken and Veggies, which is always a hit, and the leftovers make a great lunch. You can even toss the cold leftovers into your pasta salad for variety… Yum! I have included more pasta salad variations below. I hope you enjoy!
Pasta Salad Ingredients
These pasta salad ingredients are vegetarian and include lots of plant-based protein. I have also included some pasta salad ingredient variations in the next section.
- Pasta: I used plant-based protein pasta made with lentils, chickpeas, and peas. You can use your choice of pasta, but the best pasta for pasta salad is short pasta, like penne, rotini, and farfalle.
- Basil Pesto Sauce: This homemade basil spinach pesto sauce has an amazing flavor and makes the best dressing for pasta salad!
- Arugula: I used fresh organic baby arugula.
- Sun-dried tomatoes: Chopped or julienned sun-dried tomatoes. The ones packed in oil work best, and I add a little of the olive oil from the jar to the pasta salad for extra flavor. You can also use fresh cherry or grape tomatoes, halved or quartered.
Pasta Salad Variations
Below are pasta salad variations to include or substitute in your Italian pesto pasta salad.
- Haricots Verts – These French green beans are wonderful cold and add texture, protein, and fiber to the pasta salad.
- Rosemary Roasted Radishes – Also great cold, and they add vitamin C!
- Italian Roasted Shrimp – They are delicious served cold, pair perfectly with the pesto, and make this pasta salad a main course.
Vegan Pasta Salad
Make it a vegan pasta salad with this Homemade Vegan Pesto and sprinkle in some Vegan Parmesan.
How to Make Pasta Salad with Pesto
To make pasta salad with pesto, I like to make the pesto in advance, allowing the flavors to meld. However, the pesto only takes 5 minutes to make and can easily be made while the pasta is cooking.
Boil the pasta according to the package instructions for al dente pasta. Do not overcook your pasta. You want it to be al dente, or the pasta salad will be mushy. Once finished, drain the pasta and run it under cold water for a minute or two. Add the cooled pasta to a large serving bowl, preferably with a lid for storage.
Gently stir in the pesto, then add the arugula, sun-dried tomatoes, and any additional ingredients you want to add. (see pasta salad variations)
Stir, do a taste test, then season with salt and pepper to taste if needed. Serve or refrigerate with the lid on until you are ready to serve. You can store this pasta salad in an airtight container in the refrigerator for 3 – 4 days.
Pesto Pasta Salad
Ingredients
- 1 cup Basil Pesto Sauce (Feel free to use more. I add extra to make it saucy!)
- 12 ounces pasta (Penne pasta or the pasta of choice. see notes.)
- 2 cups arugula
- 1/2 cup sun-dried tomatoes (chopped or julienned, see notes.)
Instructions
- Make the pesto in advance, allowing the flavors to meld, or while the pasta is cooking.
- Boil the pasta according to the package instructions for al dente pasta. Do not overcook your pasta. You want it to be al dente, or the pasta salad will be mushy. Once finished, drain the pasta and run it under cold water for a minute or two. Add the cooled pasta to a large serving bowl, preferably with a lid for storage.
- Gently stir in the pesto, then add the arugula, sun-dried tomatoes, and any additional ingredients you want to add. (see pasta salad variations)
- Stir, do a taste test, then season with salt and pepper to taste if needed. Serve or refrigerate with the lid on until you are ready to serve.
Notes
- Pasta: I used plant-based protein pasta made with lentils, chickpeas, and peas. You can use your choice of pasta, but the best pasta for pasta salad is short pasta, like penne, rotini, and farfalle.
- Sun-dried tomatoes: Chopped or julienned sun-dried tomatoes. The ones packed in oil work best, and I add a little olive oil from the jar to the pasta salad for extra flavor. You can also use fresh cherry or grape tomatoes, halved or quartered.
Pasta Salad Variations
Below are pasta salad variations to include or substitute in your pesto pasta salad.- Haricots Verts - These French green beans are wonderful cold and add texture, protein, and fiber to the pasta salad.
- Rosemary Roasted Radishes - Also great cold, and they add vitamin C!
- Italian Roasted Shrimp - They are delicious served cold, pair perfectly with the pesto, and make this pasta salad a main course.
Vegan Pasta Salad
Make it a vegan pasta salad by using this Homemade Vegan Pesto and sprinkling in some Vegan Parmesan.Tag @thesumofyum on Instagram
If you make this recipe, please leave a comment in the comments section below. I would love to hear from you, and truly appreciate your feedback! I will always do my best to respond to every comment ASAP. Thank you so much!
Easy Pasta Salad Recipes
Here are a few more easy pasta salad recipes to try.
And here are more Pasta Recipes and Salad Recipes to try!
