The recipe includes instructions on how to make homemade pesto (which is one of my favourite condiments to keep on hand), but you could absolutely make this with store-bought pesto if you want to make this an even faster salad option. This Pesto Pasta Salad is the perfect choice for any gathering, party or festive feast; it goes with everything! We love serving it alongside barbecued meats, fresh prawns (shrimp) or ham during the holiday season. It’s fast, easy and impressive, whether you want to treat yourself or impress your guests! The recipe serves 4 people generously, or 6–8 people as a part of a larger spread.
What other ingredients can I add to Pesto Pasta Salad?
Aside from cherry tomatoes, bocconcini, marinated capsicum (bell peppers) and rocket (arugula), as suggested in the recipe, you can try olives, chargrilled zucchini (courgette) or eggplant (aubergine), avocado, sliced red onion, baby spinach leaves or feta. Or try adding chickpeas or poached chicken for a more substantial meal.
Can you make Pesto Pasta Salad the night before?
Yes! This Pesto Pasta Salad can be prepared up to 48 hours in advance; just make sure you store the dressing in a separate airtight container and toss it through the salad right before serving for best results. The dressing may have separated. If so, whisk the dressing or give it a shake in a glass jar before tossing it through the salad and serving.
What goes with Pesto Pasta Salad?
Serve on its own or with grilled fish, roasted chicken, rotisserie chicken, crumbed chicken schnitzel, chicken kebabs, sausages, steak, lamb cutlets (chops), pork chops or hamburgers.
What are some other ways I can use leftover pesto?
Stir it through pasta with a squeeze of lemon juice for a super quick and easy meal, or try my One Pan Pesto Chicken Pasta, One Pot Creamy Pesto Gnocchi with bacon, Creamy Pesto Pasta Salad with chicken or Creamy Pesto Chicken Breast. You could also dollop it on top of a cheese pizza with prosciutto or simply enjoy it on crusty sourdough bread with sliced tomatoes. The options are limitless and your leftovers won’t last long! No reviews
MAKE AHEAD
Pesto – Homemade pesto can be stored in the fridge for up to 2 weeks. Store in an airtight container and drizzle the surface of the pesto with extra olive oil – this is the key to preserving the pesto and keeping it fresh. It may darken over time on the surface, but it will be completely fine to eat. Top the pesto generously with olive oil each time after use. Freeze in ice-cube trays for up to 2 months. Thaw completely in the fridge overnight to use. Pesto Pasta Salad – This is the perfect salad to make ahead of time, ready for when you need it. Prepare the dressing as per the recipe and store it refrigerated in a jar, for up to 48 hours prior to use (do not dress the salad until you are ready to serve it). Prepare the pasta and have your remaining ingredients washed, cut and ready in separate containers or in reusable sandwich bags, refrigerated, for up to 48 hours. Once you are ready to serve, assemble the individual components on a platter or in a large bowl. The dressing may have separated. If so, whisk the dressing or give it a shake in a glass jar before tossing it through the salad and serving.
LEFTOVERS
Pesto Pasta Salad – If I know I’m going to be making this pasta salad ahead of time, I follow the make ahead instructions above. However, leftovers can still be stored in the fridge in an airtight container for up to 2 days so there is no waste. I recommend removing the basil prior to refrigerating as it quickly blackens once it is dressed and refrigerated, but otherwise all of the other vegetables are quite hardy and last well, apart from losing a little bit of crispness and vibrance. Bring the salad out of the fridge at least 30 minutes prior to serving for best results.
