Now that the weather is warming up, I’m starting to think about more Salads with Dinner. This Easy Red Pesto Pasta Salad was put together from start to finish in just 15 minutes and it’s full of flavour from a jar of red pesto!
If you have never had red pesto, it is delicious. And for this recipe, I used the store bought stuff that comes in a jar. It’s easy! You can make it yourself using sun dried tomatoes, parmesan, garlic, pine nuts, basil and olive oil. That is a basic recipe, but you get many variations. This recipe is another take on my Red Pesto Tagliatelle.
Check out so many more Salads and Side dishes!
What Is This Pasta Salad Like
- Difficulty – A very easy pasta salad using minimal ingredients and all done in about 15 – 20 minutes. It does have to chill for best results though.
- Taste – If you love fresh pasta salads, this is a great place to start. It has a tangy tomato flavour from the red pesto and a crunchy bite from the fresh vegetables.
- Serving – This recipe makes between 4 – 6 servings. You can easily adjust the serving size in the recipe card at the end of the post.
What We Need To Make The Easy Red Pesto Pasta Salad
- Pasta – I used fusilli pasta.
- Bell peppers – A mix of red, green and yellow bell peppers.
- Onion – Either red or white onions will work great.
- Red pesto – This recipe uses a store bought jar of red pesto. Feel free to make your own if you like.
- Parmesan cheese – I added fresh grated parmesan cheese.
NOTE, The full recipe and ingredient list is found at the end of the post in the recipe card.
Instructions
- Cook pasta – Cook pasta in boiling water for 8 minutes. Remove and drain. Rinse in cold water and drain until no more water comes out of the pasta. Transfer the pasta to a large bowl.
- Assemble salad – Add the red pesto and stir well. Add all the vegetables and stir until combined well. Stir in parmesan cheese, reserving a small amount for garnish. Cover and refrigerate for one hour. Can be served cold or at room temperature.
- Refrigerate – Will keep up to two days covered in the refrigerator.
Recipe Tips
- Cooking pasta – Don’t overcook your pasta or it may turn mushy in the pasta salad. I like to cook it al dente for best results.
- Dicing vegetables – Aim to dice the vegetables evenly and small. This salad is nice with small bites of freshness.
- Prep in advance – Allow for time to chill the salad for about an hour for the best taste!
Substutions
- Pasta – I used fusilli but you can use any spiral pasta, macaroni cut, rigatoni or penne pasta.
- Red pesto – For a complete flavour change you can add green pesto.
- Bell peppers – These work great but you could try finely diced carrot and celery.
- Herbs – Feel free to add additional fresh basil or parsley if you like.
What would go great with this Red Pesto Pasta Salad
- Chicken – The Grilled Barbecue Chicken Skewers would go fantastic with this for a great summer meal. Or even the Cheesy Barbecue Chicken Sliders.or my delicious Chicken Cutlet Sandwiches with Roasted Italian Peppers.
- Pork or Beef – Why not serve it alongside the Slow Cooker Barbecue Ribs or the Barbecue Beef Kebabs
- Seafood – The Grilled Shrimp with Chimichurri Salad would also be a great idea.
Frequently Asked Questions
Can you substitute red pesto for green pesto?
Yes, you can easily substitute red pesto for green pesto. Green pesto is made with basil and pine nuts and red pesto is made with sun dried tomatoes.
What can you use red pesto for?
Red pesto is commonly used in pasta dishes. You can also add it to sauces, chicken dishes or have it as a dipping sauce for bread.
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Roasted Cherry Tomato Orzo Pasta Salad
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Easy Red Pesto Pasta Salad
Now that the weather is warming up, I'm starting to think about more Salads with Dinner. This Easy Red Pesto Pasta Salad was put together from start to finish in just 15 minutes and it's full of flavour from a jar of red pesto!
Servings: 6 servings
Calories: 221kcal
Ingredients
- 8 oz fusilli pasta uncooked
- 1/2 red onion diced small
- 1/2 red pepper diced small
- 1/2 green pepper diced small
- 1/2 yellow pepper diced small
- 1/2 cup red pesto
- 1/2 cup parmesan cheese finely grated
Instructions
- Cook pasta in boiling water for 8 minutes. Remove and drain. Rinse in cold water and drain until no more water comes out of the pasta. Transfer the pasta to a large bowl.
- Add the red pesto and stir well. Add all the vegetables and stir until combined well. Stir in parmesan cheese, reserving a small amount for garnish. Cover and refrigerate for one hour. Can be served cold or at room temperature.
- Will keep up to two days covered in the refridgerator.
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
Nutrition Facts
Easy Red Pesto Pasta Salad
Amount Per Serving (1 serving)
Calories 221
Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 2g13%
Cholesterol 7mg2%
Sodium 327mg14%
Potassium 178mg5%
Carbohydrates 35g12%
Fiber 3g13%
Sugar 4g4%
Protein 9g18%
Vitamin A 565IU11%
Vitamin C 41mg50%
Calcium 131mg13%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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