This easy Mediterranean pesto pasta salad recipe comes together in minutes and is perfect for those summer get togethers! It’s loaded with lots of delicious ingredients, like basil pesto, black olives, sun-dried tomatoes, artichokes and feta. It’s sure to disappear fast!
Hey friends! Sharing a super simple pesto pasta salad recipe. Well, not just any pasta salad recipe…a Mediterranean pasta salad with feta, to be exact.
What I love about this time of year is the casual cooking, especially being out on the deck grilling and taking in the lovely weather (when we can here in Newfoundland).
I don’t know about you, but I always, always, go for any side on my plate before I reach for the main. It’s not even a conscious thing, I just love them.
Whenever I think of summer eats, pasta salad always comes to mind. This one is surely gonna make your belly happy!
Fan of pasta salad recipes? Try this Greek pasta salad!
Why this Pesto Pasta Salad Recipe is Great!
- Comes together in about 20 minutes!
- Can be made ahead
- Great potluck recipe for summer get-togethers
- It’s vegetarian
- Jam packed with flavour
- ‘Pesto pasta salad’ is super fun to say, lol.
Type of Pasta to Use
I opted for rotini, which is something I most often use for pasta salad recipes. However, a similarly sized noodle works great too. Penne, fusilli, cavatappi or even elbow macaroni are other great pasta options.
How Should I Cook Pasta? Should I Rinse It?
Normally, when I cook pasta, I opt for ‘al dente’ so that it still has a little bite. However, when cooking pasta to be used in a pasta salad recipe, I always cook a little bit more, like a minute or two after ‘al dente’.
Why? Because pasta salad is meant to be enjoyed cooler. When pasta cools, it firms up a little. If you cook the pasta to ‘al dente’, then it will be extra ‘toothsome’ when eating.
Having said that, if you enjoy pasta being on the firmer side, by all means, do what you like best.
According to Bon Appétit, there’s no need to rinse cooked pasta under cold water. Instead, drain pasta, toss with a tiny bit of olive oil and spread on a baking tray to cool.
Now, if you’re in a pinch, it’s ok to rinse the pasta to cool down.
How to Make It
Full details are in the recipe card below, but here are the basics –
- Cook pasta per package instructions. Like mentioned above, cook a minute or two more than ‘al dente’.
- Once pasta is drained well toss with a about a tablespoon of oil and spread on a baking sheet to cool (if you have time) OR rinse and drain well under cold water.
- Stir in basil pesto to cooked & cooled pasta.
- Next, add red wine vinegar.
- Salt, pepper and chili flakes go next.
- Add sun-dried tomatoes.
- Add marinated artichokes.
- Then, pitted sliced black olives.
- Add chopped chives.
- Baby arugula is next.
- Give everything a little mixey mix!
- Feta goes last (I like to stir in at the end so it doesn’t break up too much).
- That’s it! An easy pasta salad recipe for you to enjoy!
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Can I Make This Gluten Free?
Absolutely! Just sub in your favourite gluten free pasta for the regular variety.
Can I Make Pasta Salad Ahead of Time?
You sure can! Make up to a day ahead and store, covered, in the refrigerator.
Because pesto has oil in it, it may seize up a bit in the fridge. When ready to enjoy, remove the basil pasta salad from the refrigerator and allow to sit out 10 to 15 minutes before enjoying so the pesto may loosen
Tip: If Making this pesto pasta salad ahead of time, toss arugula in just before serving so it doesn’t wilt too much and you still retain that peppery freshness.
What to Serve with Pasta Salad
What can’t ya serve with this vegetarian pasta salad?! It goes delicious with so many things, like –
- Kabobs
- Grilled chicken
- BBQ steak
- Fish, like halibut or cod (or your fave variety)
- Have with soup for a soup + salad lunch situation 😉
- Nice, toasty grilled bread
- Sandwich, burger or wrap
- With a slice of your fave pizza or flatbread
- Or you could simply enjoy this pesto pasta salad as is and call it a day!
More Tips & Variations
If you like more of a particular ingredient, say, sun-dried tomatoes, add more! If you like less, add a little less. There’s no right or wrong here.
Mix it up! Fresh basil, baby spinach or baby kale would also work instead of baby arugula.
Trying to keep things dairy free? Opt for a dairy free pesto and omit the feta.
I used store-bought basil pesto, but you could totally use homemade if you prefer.
Speaking of pesto, if you really enjoy arugula try my lemony arugula pesto instead of basil pesto.
Don’t forget to season your pasta water with salt when cooking. It infuses the pasta with flavour!
Want things looser (i.e. more saucy), but don’t want to add more pesto? Try a splash or two of water.
I used about 3/4 of a pound of pasta, or roughly 4 cups (uncooked). Brands of pasta could vary in package size, so just keep that in mind when preparing this recipe.
Enjoy leftovers within 3 to 5 days. After that, toss.
More Summer Salads You May Enjoy
- Apple and Gouda Mixed Green Salad – lots of greens, crunchy apple & buttery croutons with a simple maple Dijon vinaigrette.
- Pearl Couscous Salad – made in minutes, this plant based salad has dried cranberries, veggies and a lemon turmeric vinaigrette.
Hope you love this Mediterranean pasta salad as much as we do!
Until next time, take care and chit chat again soon,
Dawn
Make this easy pasta salad recipe? That’s awesome! Love it if you left a comment below. Many thanks!
Mediterranean Pesto Pasta Salad Recipe {with feta}
Ingredients
- 12 ounces uncooked rotini pasta (a 375 gram box or about 3/4 pound or roughly 4 cups of uncooked pasta)
- 1 tablespoon olive oil
- 3/4 to 1 cup basil pesto
- 1/3 cup red wine vinegar (or to taste)
- 1/4 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
- 1/4 teaspoon red chili flakes (optional)
- 1/3 cup sun dried tomatoes, chopped (I used sun-dried tomatoes in oil and drained).
- 1/3 cup olives , pitted and sliced or roughly chopped
- 1/3 cup marinated artichokes , roughly chopped
- 1/4 cup chives , minced
- 2 to 3 cups baby arugula , loosely packed (about 2 to 3 handfuls)
- 1/2 cup cubed feta cheese (or you can crumble, if you prefer)
Instructions
- Cook pasta per package instructions (a little more than 'al dente' as pasta will firm up as it cools). Drain well and toss with olive oil (to prevent noodles from sticking together) and spread out onto a baking sheet to cool while you're preparing remainder of ingredients. OR, in a pinch, drain, rinse with cold water and drain again.
- Stir in pesto (start with 3/4 cup). Then, stir in red wine vinegar, salt, pepper, chili flakes, sun-dried tomatoes, olives, marinated artichokes and chives.
- Stir in arugula.
- Finally, stir in feta. Enjoy! Makes 6 to 8 side servings.Note: if you want things more saucy, stir in remaining 1/4 cup of basil pesto.
Notes
- For recipe tips and variations, see body of post above.
- Nutrition information based on 8 servings and using 3/4 cup of basil pesto.
Nutrition (estimate only)
