Pesto Pasta Salad

This easy pesto pasta salad is a vibrant, flavorful dish perfect for picnics, potlucks, or quick lunches. Made with fresh basil pesto, al dente pasta, and colorful vegetables, it’s a crowd-pleasing, high-fiber option that keeps well and packs big flavor.

COOK TIME: 10 minutes

PREP TIME: 15 minutes

SERVINGS: 6

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INGREDIENTS

• 12 ounces, pasta (such as fusilli or rotini)

• 1 cup, cherry tomatoes

• 1 cup, fresh mozzarella balls (ciliegine)

• ½ cup, basil pesto (store-bought or homemade)

• 1 cup, baby spinach leaves

• ½ cup, canned chickpeas (drained and rinsed)

• ¼ cup, red onion

• 1 tablespoon, lemon juice

• 1 tablespoon, olive oil

• ½ teaspoon, salt

• ¼ teaspoon, black pepper

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INSTRUCTIONS

1. Bring a large pot of water to a boil. Add a pinch of salt and cook the pasta according to package directions (usually 8–10 minutes) until al dente. Drain and rinse under cold water to stop the cooking process. Set aside to cool.
   

2. While pasta cooks, rinse the cherry tomatoes and cut them in half.
   

3. Drain the mozzarella balls and set aside.
   

4. Rinse and drain the chickpeas.
   

5. Rinse the baby spinach and pat dry with paper towels.
   

6. Peel the red onion and slice it thinly.
   

7. In a large mixing bowl, combine the cooled pasta, halved cherry tomatoes, mozzarella balls, spinach, chickpeas, and red onion.
   

8. In a small bowl, whisk together the pesto, lemon juice, olive oil, salt, and black pepper.
   

9. Pour the pesto mixture over the pasta salad and toss everything together until well coated.
   

10. Cover and refrigerate for at least 30 minutes before serving to allow flavors to blend.

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Storage Note
Store leftovers in an airtight container in the refrigerator for up to 4 days. Discard if any signs of spoilage (odor, texture change) are present. Do not leave the pasta salad out at room temperature for more than 2 hours (or 1 hour if above 90°F), per USDA guidelines.

Ingredient Substitutions

• Use whole wheat or gluten-free pasta if needed.

• If fresh mozzarella isn’t available, cubed low-moisture mozzarella or feta can be used.

• Chickpeas can be swapped with white beans or omitted for a lighter version.

• Red onion may be replaced with green onions or omitted for a milder flavor.

• Store-bought pesto is convenient, but homemade can be used if preferred.

Disclaimer: This recipe contains dairy and may not be suitable for those with lactose intolerance. No raw or undercooked animal products are used.