Make this super easy Green Pesto Pasta Salad for lunch one day soon. This salad uses only six ingredients and comes together in about 15 minutes. Perfect for springtime lunches, dinner sides or to bring to a Potluck.

---

Today I’m bringing you another pasta salad and it’s not going to disappoint. Earlier this week, I posted a recipe for my Chicken Caesar Pasta Salad (which I ate for lunch three days in row…lol), and it was a real hit. And since spring is here in full force, I am trying to up my salad game. I have a lot of Salads here at Julia’s Cuisine, but there is always room for one more. Let’s see how it comes together and if you would like to give it a try this week or sometime soon. Enjoy!

---

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 flavour from the sun dried tomatoes and a fresh flavour from the pesto.
• 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.

---

Ingredients

• Pasta – I used rainbow coloured bowtie pasta.
• Pine nuts – I added lightly toasted pine nuts to the salad for a little nutty flavour and a texture contrast.
• Pesto – What makes this recipe easy is adding a jar of store bought green pesto.
• Mozzarella pearls – You can find mozzarella pearls in the cheese section of your local supermarket. They are usually in a tub in water.
• Sun dried tomatoes – I like to use sun dried tomatoes packed in oil for the best flavour.
• Parmesan cheese – I mixed in a small amount of finely grated parmesan cheese to give it a little more flavour.

NOTE, The full recipe and ingredient list can be found at the end of the post in the recipe card.

---

Instructions

1. Cook pasta – Cook pasta in simmering water until al dente, about 8 minutes. Remove from stove and drain. Rinse with cold water and set aside.
2. Toast pine nuts – In a small sized skillet, add the pine nuts and set them over medium heat. Toss the pan gently until the pine nuts are lightly toasted. This will take about 3 – 4 minutes. Remove from heat.
3. Assemble salad – In a large salad bowl combine the cooked pasta, green pesto, mozzarella pearls, sun dried tomatoes, parmesan cheese and the pine nuts (reserving about 1 tablespoon for after). Toss the salad to combine all of the ingredients well. Cover and refrigerate for one hour.
4. Chill and serve – Remove salad from the fridge and top with remaining pine nuts before serving.

---

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.
• Prep in advance – Allow for time to chill the salad for about an hour for the best taste!

---

Substitutions

• Pasta – I used bowtie pasta but you can use any spiral pasta, macaroni cut, rigatoni or penne pasta.
• Green pesto – For a complete flavour change you can add red pesto.
• Sun dried tomatoes – These work great but you could try finely diced tomatoes or even add halved cherry tomatoes.
• Mozzarella pearls – Add fresh cut mozzarella if you don’t have the pearls.
• Herbs – Feel free to add additional fresh basil or parsley if you like.

---

Serving & Storage

• 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.
• Storage – This pasta salad will keep in the fridge for about 2 – 3 days. Just keep it in an airtight container.

---

Frequently Asked Questions

---

---

---

---

Thanks For Stopping By & Hope To See You Soon!