As summer graces us with its vibrant energy and our gardens overflow with aromatic fresh herbs, there’s no better time to embark on a culinary adventure. With garden shears in hand, I carefully gathered my homegrown basil, transforming its fragrant leaves into a luscious pesto – the heart of this truly magnificent and endlessly customizable Pesto Pasta Salad!
This Easy Pesto Pasta Salad is a culinary delight, bursting with an impressive array of flavors. It features a simple yet rich homemade pesto dressing, tender chicken, zesty pepperoni, briny black olives, succulent artichoke hearts, and a medley of other delightful additions, making it a perfect dish for any occasion.
Why This Pesto Pasta Salad is a Must-Try
You might be wondering what makes this particular pasta salad so special. Well, beyond its incredible taste, there are several compelling reasons why it deserves a prime spot in your recipe collection:
- Celebrate Your Summer Basil Harvest: This recipe offers the quintessential way to utilize your bountiful summer basil crop. Nothing compares to the freshness and intense aroma of pesto made with just-picked leaves, elevating the entire dish from good to extraordinary. It’s a true taste of summer in every bite.
- Remarkably Adaptable to Any Palate: The beauty of this pesto pasta salad lies in its flexibility. It’s designed to be a canvas for your culinary creativity. Whether you’re a vegetarian, have specific dietary preferences, or simply want to use up ingredients you have on hand, this recipe welcomes customization. Feel free to add, omit, or substitute ingredients to perfectly match your family’s tastes.
- The Ultimate Dish for Summer Gatherings: Planning a picnic, potluck, or backyard barbecue? This pasta salad is your ideal companion. It travels exceptionally well, holds up beautifully at room temperature for extended periods, and consistently receives rave reviews from crowds. Its vibrant colors and fresh flavors make it a visual and gastronomic showstopper.
This beloved pasta salad recipe isn’t just another dish; it has a rich history. A version of this easy pasta salad first gained widespread popularity through “Winners,” the inaugural cookbook published by the Junior League of Indianapolis. Its reputation quickly grew, becoming a staple at countless social gatherings. I’ve personally enjoyed it at numerous parties, and I even received a comforting batch delivered to my doorstep during the busy days of having a newborn. It’s a testament to its widespread appeal that nearly every food enthusiast in the Indianapolis area is familiar with this delightful creation.
Unleash Your Creativity: How to Adapt This Pesto Pasta Salad
While the original recipe from “Winners” served as a fantastic starting point, it notably featured a pesto dressing made with dried basil and marjoram. Knowing the unparalleled difference fresh herbs make, I was inspired to elevate it. Like any truly great pasta salad, this vibrant creation is wonderfully versatile, allowing you to tailor it precisely to your family’s preferences and whatever fresh ingredients are available. Artichoke hearts, with their unique texture and tangy flavor, are a non-negotiable for me, adding a sophisticated touch. I also adore the striking color contrast that comes from incorporating crisp red bell peppers and sweet green peas.
Transforming this side dish into a substantial meal is effortless. Adding generous chunks of cooked chicken breast makes it a legitimate and satisfying lunch, or, if you’re like me, a perfectly fabulous dinner. For a savory kick, slices of pepperoni or salami can be introduced, adding a delightful saltiness and texture. If you’re a cheese lover, an extra dose of freshly grated Parmesan or generous cubes of fresh mozzarella would be absolutely divine. Don’t hesitate to experiment with different cheeses like crumbled feta, creamy goat cheese, or sharp provolone to find your perfect combination. The beauty of this recipe truly lies in your freedom to tweak it away!
Crafting the Perfect Pesto: A Homemade Delight
The secret to an exceptional Pesto Pasta Salad truly lies in the pesto itself. While store-bought options are convenient, making your own homemade pesto is a game-changer. The vibrant green color, intense fresh basil aroma, and rich flavor of a homemade batch are simply unmatched. Traditional pesto genovese, originating from Genoa in the Liguria region of Italy, is a simple yet exquisite sauce made primarily from fresh basil leaves, pine nuts, garlic, Parmigiano-Reggiano, Pecorino Sardo, and olive oil. Its rustic preparation traditionally involves a mortar and pestle, which gently bruises the basil to release its oils, but a food processor makes quick work of it today.
To ensure your pesto is nothing short of perfection, start with the freshest basil possible. Pack the leaves tightly when measuring to get a concentrated flavor. Toasting your pine nuts beforehand, a quick process in a dry pan over medium heat until fragrant, enhances their nutty depth. Don’t skimp on quality extra virgin olive oil; it’s a primary flavor component. When processing, add the oil gradually to achieve a smooth emulsion. The blend of Parmesan and Romano cheeses offers a balanced salty, umami profile. Remember, a pinch of Kosher salt helps brighten all the flavors. Store any leftover pesto with a thin layer of olive oil on top in the refrigerator to prevent oxidation and keep it beautifully green.
Beyond the Recipe: Tips for an Irresistible Pasta Salad
Achieving a consistently delicious pasta salad involves a few key considerations. Firstly, always cook your pasta al dente. Overcooked pasta becomes mushy and loses its structural integrity, especially when tossed with dressing and other ingredients. Rinsing the pasta with cold water after draining helps stop the cooking process and prevents it from clumping, ensuring each piece is separate and ready to absorb the rich pesto dressing. Secondly, allow the salad to chill for at least an hour, or even better, several hours, before serving. This allows the flavors to meld and deepen, transforming from individual components into a harmonious whole. A final toss before serving helps redistribute the dressing and freshen up the ingredients.
Consider the types of pasta you use. While any shape can work, short, sturdy pasta like rotini, fusilli, penne, or farfalle (bow-tie pasta) are ideal as they have nooks and crannies that perfectly capture the pesto dressing and other small ingredients. For an even heartier version, consider adding sun-dried tomatoes for a concentrated burst of flavor, or perhaps some finely chopped red onion for a subtle bite. Blanched broccoli florets or snap peas add crunch and nutritional value. The possibilities truly are endless, making this recipe a fantastic foundation for your family’s favorite variations.
Welcome to Progressive Eats, our virtual version of a Progressive Dinner Party. This month’s theme is Cooking with Herbs and is graciously hosted by Barb Keibel, the creative mind behind Creative Culinary. With an abundance of marvelous herbs flourishing during the summer months, it’s the perfect opportunity to infuse our cooking with their fresh, aromatic essence!
For those unfamiliar with the concept, a progressive dinner involves moving from one house to another, enjoying a different course at each unique location. With Progressive Eats, we bring this delightful experience to the digital realm. Each month, a culinary theme is chosen, and our talented members share their innovative recipes, all perfectly suited for a delicious meal or party. You’re invited to hop from blog to blog, exploring a diverse array of dishes. This particular Pesto Pasta Salad, made with homemade basil pesto, is an ideal choice for casual entertaining, offering both ease and elegance.
A Symphony of Flavors: Cooking with Herbs
Discover more incredible herb-infused recipes from my fellow food bloggers in this month’s Progressive Eats collection. Each dish highlights the versatility and vibrant character of fresh herbs:
- Zucchini, Potato and Herb Fritters with a Garlic and Herb Yogurt Sauce from Creative Culinary
- Pesto Pasta Salad from That Skinny Chick Can Bake (That’s us!)
- Homemade Cilantro Mayonnaise from The Heritage Cook
- Methi Machli – Fish with Fenugreek Sauce from Spice Roots
- Tomato Basil Hummus from Food Hunters Guide
- Lemon Sage Mustard from Stetted
- Lemony Three Bean Salad with Feta, Tomatoes, and Marjoram from The Wimpy Vegetarian
- Grilled Chicken Shawarma with Fennel Spinach Tzatziki Sauce from Jeanette’s Healthy Living
- Sauteed Zucchini Noodles with Fresh Herbs and Hazelnuts from Healthy Delicious
- Lemongrass Ice Cream from Pastry Chef Online
- Peach Blueberry Basil Cobbler from Never Enough Thyme
The Recipe:
Pesto Pasta Salad
15 minutes
15 minutes
10-12 servings
A delicious, highly adaptable pasta salad dressed with vibrant homemade pesto and packed with flavorful meats and fresh vegetables! Adapted from the “Winners” Cookbook.
Ingredients
For the Salad:
- 1/4-1/2 cup homemade pesto (recipe follows below)
- 1/2 cup mayonnaise
- 10 ounces cooked pasta (choose your favorite shape, cooked in salted water, then drained and cooled)
- 10 ounces artichoke hearts, well-drained and cut in half
- 1 cup frozen peas, defrosted
- 1-pint cherry tomatoes, cut in half
- 1/4 cup black or green olives, pitted and cut in half
- 1/2 a red bell pepper, seeded and finely chopped
- 1 large chicken breast, cooked, cooled, and cut into bite-sized chunks
- 1/4 cup pepperoni or salami, cut into bite-sized pieces if needed
- Salt and freshly ground black pepper, to taste
For the Homemade Pesto:
- 2 cups fresh basil leaves, tightly packed, then rinsed and thoroughly dried
- 1/2 cup extra virgin olive oil (high quality for best flavor)
- 3 tablespoons toasted pine nuts
- 2 garlic cloves, peeled and chopped
- A generous pinch of Kosher salt
- 1/3 cup freshly grated Parmesan cheese
- 2 tablespoons freshly grated Romano cheese
Instructions
- Prepare the Pesto Dressing: In a medium bowl, whisk together the homemade pesto and mayonnaise until smooth. Begin with ¼ cup of pesto and add more if you desire a stronger basil flavor. Set this dressing aside.
- Assemble the Salad: In a large mixing bowl, combine the cooked pasta, artichoke hearts, defrosted peas, halved cherry tomatoes, black or green olives, chopped red bell pepper, chicken chunks, and pepperoni or salami.
- Dress and Season: Gently pour the prepared pesto dressing over the salad ingredients. Toss carefully until all ingredients are evenly coated. Taste for seasoning and add salt and freshly ground pepper as needed to enhance the flavors. Serve immediately or chill for optimal flavor.
- To Make Homemade Pesto (if not already prepared): Place the fresh basil leaves, extra virgin olive oil, toasted pine nuts, chopped garlic, and a large pinch of Kosher salt into the bowl of a food processor. Process until the mixture is smooth, stopping as needed to scrape down the sides of the bowl.
- Incorporate Cheeses into Pesto: In a separate small bowl, mix together the freshly grated Parmesan cheese and Romano cheese. Add this cheese mixture to the basil mixture in the food processor and pulse briefly, or mix by hand, until just combined. Be careful not to over-process once the cheese is added.
- Pesto Storage: If you are not using the homemade pesto immediately for this salad, transfer it to an airtight container. Press a layer of plastic wrap directly onto the surface of the pesto to prevent oxidation, then cover with a lid. Store in the refrigerator for up to a week.
Notes
- Store any leftover Pesto Pasta Salad in an airtight container in the refrigerator for up to 3-4 days.
- This salad is incredibly adaptable! Feel free to leave out any ingredients you don’t prefer or add other vegetables such as blanched broccoli florets, blanched snow peas, thinly sliced green onions, or even finely diced red onions.
- Experiment with different pasta shapes like fusilli, penne, or farfalle, or try using cheese tortellini for an extra rich touch.
- The classic pesto recipe is a timeless rendition, adapted from the culinary wisdom of Marcella Hazan, ensuring authentic flavor.
- The overall pasta salad recipe takes inspiration and adaptation from the well-loved “Winners” cookbook.
Nutrition Information:
Yield: 12 servings
Serving Size: 1
Amount Per Serving (Estimated):
Calories: 360
Total Fat: 29g
Saturated Fat: 5g
Trans Fat: 0g
Unsaturated Fat: 22g
Cholesterol: 23mg
Sodium: 416mg
Carbohydrates: 16g
Fiber: 3g
Sugar: 2g
Protein: 10g
Thatskinnychickcanbake.com occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although thatskinnychickcanbake.com attempts to provide accurate nutritional information, these figures are only estimates. Varying factors such as product types or brands purchased can change the nutritional information in any given recipe. Also, many recipes on thatskinnychickcanbake.com recommend toppings, which may or may not be listed as optional and nutritional information for these added toppings is not listed. Other factors may change the nutritional information such as when the salt amount is listed “to taste,” it is not calculated into the recipe as the amount will vary. Also, different online calculators can provide different results. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe. You are solely responsible for ensuring that any nutritional information obtained is accurate.
How Much Did You Love This Recipe?
Please leave a comment on the blog or share a photo on Pinterest