Dinner

Build Your Own Pesto Pasta Salad Recipe

ByJack Voss January 30, 2026January 30, 2026

Introduction

This build-your-own pesto pasta salad is a fresh and vibrant dish, perfect for warm days or as a colorful side. Combining tender farfalle with aromatic pesto, toasted pine nuts, and bright vegetables, it’s easy to customize and always satisfying.

A white bowl filled with farfalle pasta coated in green pesto sauce, mixed with yellow corn kernels, pine nuts, and topped with red cherry tomato halves, scattered green herbs, and thin shaved cheese pieces. To the right, a blue plate holds more red cherry tomato halves, green arugula leaves, yellow corn kernels, and white shaved cheese arranged in small piles. At the top left, a large tray filled with plain farfalle pasta mixed in a green herb sauce sits on a white marbled surface with a beige woven cloth underneath. Two silver serving spoons rest on the tray, and a glass with water and a blue and white striped straw is partially visible. photo taken with an iphone --ar 4:5 --v 7

Ingredients

400g farfalle pasta
3 tbsp olive oil
50g pine nuts
5 tbsp pesto (store-bought or homemade)
10 large basil leaves
½ lemon, juiced and zested
50g parmesan or vegetarian alternative, shaved
Halved cherry tomatoes
Drained sweetcorn
Peas
Rocket (arugula)

Instructions

Step 1: Cook the farfalle pasta according to the package instructions until al dente. Drain the pasta and toss it immediately with 1 tablespoon of olive oil to prevent sticking. Transfer the pasta to a large bowl and let it cool, occasionally tossing it to keep it loose.
Step 2: While the pasta cools, toast the pine nuts in a dry frying pan over low heat. Keep them moving constantly for 4-5 minutes until they turn golden brown. Be careful not to burn them.
Step 3: When the pasta is completely cool, add the pesto, toasted pine nuts, the remaining 2 tablespoons of olive oil, torn basil leaves, lemon zest and juice. Then fold in the halved cherry tomatoes, sweetcorn, peas, and rocket if using. Season to taste with salt and pepper.
Step 4: Scatter the shaved parmesan over the salad just before serving for a final savory touch.

Tips & Variations

Use sun-dried tomatoes or roasted red peppers instead of or alongside cherry tomatoes for a deeper flavor.
Swap rocket for spinach or mixed salad greens if preferred.
To make your own pesto, blend fresh basil, garlic, pine nuts, parmesan, and olive oil until smooth.
Adding a splash of balsamic vinegar can enhance the salad’s brightness.

Storage

Store the pesto pasta salad in an airtight container in the refrigerator for up to 2 days. For best texture and flavor, keep the parmesan separate and add it just before serving. If the pasta absorbs too much dressing after refrigeration, toss gently with a little extra olive oil before serving.

How to Serve

A white bowl filled with bowtie pasta mixed with green pesto sauce, yellow corn kernels, and small red cherry tomato halves scattered on top, garnished with a few pine nuts and green herbs. To the right, a white plate holds thin white cheese slices, green arugula leaves, and halved cherry tomatoes arranged in small groups. Above the bowl, a tray holds more bowtie pasta with green pesto and a couple of silver serving spoons resting on its edge. In the top left corner, a glass of water with a blue and white striped straw is partially visible, all set on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, this salad works well with many pasta shapes like penne, fusilli, or farfalle. Just cook according to package instructions.

Is this salad suitable for vegetarians?

Absolutely. Use parmesan or a vegetarian cheese alternative to keep it vegetarian-friendly. You can also ensure that the pesto does not contain animal-derived rennet.