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4.67 from 6 votes

Pesto Pasta Salad

This Pesto Pasta Salad recipe is loaded up with the most delicious mix of Italian-inspired ingredients. It's easy to prep up to a few days in advance and it's sure to be a crowd fave!
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Salad
Cuisine: Italian
Keyword: 4th of july, pasta, vegetarian
Servings: 8 to 10 servings
Author: Ali

Ingredients

  • 1 pound uncooked pasta (I used rotini)
  • 2/3 cup (6 ounces) basil pesto
  • 1 (12-ounce) jar artichoke hearts drained
  • 8 ounces mini mozzarella balls
  • 2 large handfuls baby arugula
  • 2/3 cup sliced Kalamata olives
  • 2/3 cup sliced pepperoncini peppers
  • 2/3 cup sun-dried tomatoes in olive oil drained
  • 1/2 cup toasted pine nuts or sliced almonds
  • freshly-grated Parmesan for serving

Instructions

  • Cook pasta. Cook the pasta in a large stockpot of generously-salted water until al dente. Drain the pasta in a colander, then immediately rinse with cold water until the pasta is chilled.
  • Combine ingredients. Add the chilled pasta and pesto to a large mixing bowl and toss until evenly combined. Add the remaining ingredients and gently toss until evenly combined.
  • Serve. Serve cold, garnished with freshly-grated Parmesan, and enjoy!