With summer in full swing and our gardens overflowing with fragrant, fresh herbs, there’s truly no better time to embrace the bounty of nature and bring its vibrant flavors into our kitchens. Armed with my trusty kitchen scissors, I recently harvested a generous batch of homegrown basil, ready to transform it into a brilliant, aromatic pesto. That very pesto became the star of this truly terrific and incredibly adaptable **Pesto Pasta Salad**, a dish that promises to brighten any meal!

This **Easy Pasta Salad** isn’t just simple to prepare; it’s a veritable explosion of flavor! Each bite delivers a harmonious blend from its creamy, herbaceous pesto dressing, savory chicken and pepperoni, briny black olives, tender artichoke hearts, and a medley of other delightful additions. It’s a complete meal in itself, perfect for any occasion.

The Ultimate Pesto Pasta Salad: A Fresh, Flavorful, and Fully Customizable Summer Essential

Why This Pesto Pasta Salad Is Your Summer Go-To

There are countless reasons why this particular pesto pasta salad deserves a permanent spot in your culinary repertoire, especially as the days grow longer and warmer:

• Celebrates Your Summer Basil Harvest: If you’re lucky enough to have a garden or even a small pot of basil on your windowsill, this recipe is the ideal way to showcase its fresh, aromatic leaves. Homemade pesto, crafted from your own basil, takes this salad from good to absolutely extraordinary.
• Unrivaled Adaptability: One of the greatest joys of this pesto pasta salad is its flexibility. It serves as a fantastic canvas for whatever fresh produce or proteins you have on hand. Don’t like an ingredient? Leave it out! Want to add something else? Go for it! This recipe truly encourages culinary creativity.
• Perfect for Any Gathering: Whether you’re planning a casual backyard barbecue, a bustling summer picnic, a relaxed potluck with friends, or simply need an easy make-ahead lunch for the week, this salad is your answer. It travels well, holds its flavor beautifully, and always impresses a crowd.
• A Flavor Explosion in Every Bite: Beyond its ease, the sheer depth of flavor is what sets this salad apart. The rich, herbaceous pesto dressing combined with the savory notes of chicken and pepperoni, the tang of olives, the earthiness of artichokes, and the sweetness of cherry tomatoes creates a truly delightful taste experience.
• Effortless Meal Prep: Prepare a large batch at the start of the week, and you’ll have delicious, healthy lunches or light dinners ready to go. Its flavors often deepen and meld even more beautifully after a day in the refrigerator.

The inspiration for this easy pasta salad recipe has deep roots, appearing as a cherished variation in “Winners,” the Junior League of Indianapolis’ inaugural cookbook. It’s a beloved staple that has graced countless parties and even arrived at my doorstep during the busy newborn days, a testament to its comforting and universally appealing nature. Pretty much all foodies in Indianapolis recognize this delightful creation.

Unleash Your Creativity: Customizing Your Pesto Pasta Salad

While the original “Winners” recipe provided a wonderful starting point, traditionally using dried basil and marjoram in its pesto dressing, I knew the flavor profile could be significantly elevated with fresh herbs. And like any truly great pasta salad, this beauty is designed to be made according to your family’s unique preferences and what’s fresh in season. Artichoke hearts, in my opinion, are a non-negotiable must-have, adding a lovely tang and texture. I also adore the vibrant color contrast brought by crisp red bell peppers and sweet green peas.

But the customization doesn’t stop there! Here’s how you can truly make this pesto pasta salad your own:

• Protein Power-Ups: Adding cooked chicken breast and zesty pepperoni transforms this salad from a side dish into a legitimate, hearty main course (or, as I often enjoy it, a fabulous dinner!). Consider other options like grilled shrimp, flaked salmon, cannellini beans, chickpeas, or even pan-seared tofu for a vegetarian twist.
• Cheese, Please!: An extra generous dose of freshly grated Parmesan cheese always enhances the savory profile. For a burst of creamy goodness, toss in chunks of fresh mozzarella (bocconcini) or crumbled feta cheese. Goat cheese can also add a delightful tang.
• Vegetable Medley: Beyond the core ingredients, feel free to incorporate other garden favorites. Blanched broccoli florets, thinly sliced cucumber, finely chopped red onion, sun-dried tomatoes, roasted cherry tomatoes, or even a handful of fresh spinach can add more color, nutrients, and texture.
• Pasta Perfection: While most pasta shapes work well, choose one that effectively captures the dressing. Penne, fusilli, rotini, farfalle (bow-tie), and orecchiette are all excellent choices that hold onto the pesto beautifully. For a different twist, tortellini can add an extra layer of flavor and heartiness.
• Pesto Variations: Don’t limit yourself to just basil pesto! Experiment with arugula pesto for a peppery kick, spinach pesto for a milder green flavor, or even a sun-dried tomato pesto for a sweeter, more intense taste. You can also swap pine nuts for walnuts or almonds.
• Dressing Enhancements: A squeeze of fresh lemon juice can brighten the entire salad, while a pinch of red pepper flakes adds a subtle warmth. A touch of balsamic glaze can introduce a delightful sweet-tart note.

Feel free to tweak away and discover your perfect combination!

The Heart of the Dish: Crafting the Perfect Pesto

While store-bought pesto is convenient, nothing compares to the vibrant, fresh taste of homemade basil pesto. It’s surprisingly easy to make and elevates this pasta salad to a gourmet level. The process is simple, and the rewards are immense.

You’ll need just a few key ingredients: fresh basil leaves, good quality extra virgin olive oil, toasted pine nuts (which add a wonderful depth), fresh garlic cloves, a pinch of kosher salt, and a blend of freshly grated Parmesan and Romano cheeses. The secret lies in gently processing the ingredients to achieve a smooth yet still textured sauce that coats every strand of pasta beautifully.

Making pesto allows you to control the exact balance of flavors. You can adjust the garlic, the salt, and the richness of the olive oil to your personal preference. Once you try homemade, you’ll likely never go back!

A Culinary Collaboration: Progressive Eats & Cooking with Herbs

This delightful recipe comes to you as part of a wonderful culinary collaboration called Progressive Eats. It’s been a full year since we started this vibrant blogger group, where 12 of us gather each month to create a themed party menu or cook to a specific culinary theme. Barb, our incredibly inspiring and fearless leader, wisely chose “Herbs” for July, perfectly aligning with the peak growing season for these fragrant plants. You’ll find a truly terrific lineup of innovative, herb-centric dishes below from my talented blogging friends. These recipes are guaranteed to have your mouth watering in no time, so be sure to click through to explore each one!

Welcome to Progressive Eats, our virtual version of a Progressive Dinner Party. For those unfamiliar with the concept, a progressive dinner involves moving from house to house, enjoying a different course at each location. With Progressive Eats, we bring that delightful experience to the digital world. Each month, a unique theme is chosen, and members contribute recipes suitable for a delicious meal or party. You can then hop from blog to blog, discovering a diverse array of culinary creations. This month’s theme, as mentioned, is Cooking with Herbs, and it’s expertly hosted by Barb Keibel, who shares her culinary wisdom at Creative Culinary. With an abundance of marvelous herbs available during the summer, it’s the perfect opportunity to infuse your cooking with fresh, aromatic flavors! This Pesto Pasta Salad, made with vibrant homemade basil pesto, is simply terrific for casual entertaining and a proud contribution to our herb celebration!

More Inspiring Recipes from Our “Cooking with Herbs” Progressive Eats Lineup:

Looking for even more ways to incorporate fresh herbs into your summer cooking? Explore these fantastic recipes from my Progressive Eats colleagues:

• 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 this recipe!)
• 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

Prep Time
15 minutes

Total Time
15 minutes

Yield
10-12 servings

A delicious, highly adaptable pasta salad dressed with vibrant homemade pesto and packed with a variety of meats and fresh vegetables! This recipe is an adaptation from the beloved Winners Cookbook, perfect for any occasion.

Ingredients

For the Salad:

• 1/4-1/2 cup homemade pesto (recipe below)
• 1/2 cup mayonnaise
• 10 ounces cooked pasta (choose your favorite shape, cooked in salted water, drained and cooled)
• 10 ounces artichoke hearts, 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 chopped
• 1 large chicken breast, cooked, cooled, and cut into chunks
• 1/4 cup pepperoni or salami, cut into bite-sized pieces if needed
• Salt and freshly ground pepper, to taste

For the Homemade Pesto:

• 2 cups fresh basil leaves, packed, then rinsed and thoroughly dried
• 1/2 cup extra virgin olive oil
• 3 tablespoons toasted pine nuts
• 2 garlic cloves, chopped
• Kosher salt, a large pinch (to taste)
• 1/3 cup freshly grated Parmesan cheese
• 2 tablespoons freshly grated Romano cheese

Instructions

1. Prepare the Dressing: In a medium bowl, whisk together the pesto and mayonnaise until thoroughly combined. Start with 1/4 cup of pesto and add more if you desire a stronger basil flavor. Set aside.
2. 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, cooked chicken chunks, and pepperoni or salami.
3. Dress and Season: Gently pour the prepared pesto dressing over the salad ingredients. Toss everything carefully until all ingredients are evenly coated. Taste for seasoning and add salt and freshly ground pepper as needed.
4. Serve: Serve the Pesto Pasta Salad immediately, or chill for at least 30 minutes for flavors to meld, especially if making ahead.
5. To Make Pesto (if not pre-made): Place the fresh basil leaves, 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, scraping down the sides of the bowl as necessary.
6. Finish Pesto: Transfer the basil mixture to a separate bowl. Mix together the Parmesan and Romano cheeses, then add them to the basil mixture. Stir by hand until the cheeses are fully combined with the pesto. This prevents the cheese from becoming overly processed.
7. Store Pesto: If not using the homemade pesto immediately, store it in an airtight container in the refrigerator with plastic wrap pressed directly over the surface to prevent oxidation.

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 substitute them with others. Consider adding blanched snow peas, green onions, fresh mozzarella balls, or different types of cooked pasta like tortellini. For a vegetarian option, omit the chicken and pepperoni and add chickpeas or white beans.

The homemade pesto recipe is a classic adaptation inspired by the legendary Marcella Hazan.

The base pasta salad recipe is adapted from “Winners,” a well-loved community cookbook.

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving (Estimate):
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.

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