Pesto Pasta Salad

Prep Time: 5 mins
Cook Time: 10 mins
Total Time: 15 mins
Servings: 12
Pesto Pasta Salad

This Pesto Pasta Salad is simple to make and delicious! With fresh colors, this salad can be prepared ahead of time and serves as a great side dish for summer get-togethers or potlucks.


  • 1 pound Mini Farfalle bowtie pasta (1 box)
  • ½ cup prepared Basil Pesto
  • ¾ cup mayonnaise
  • ½ teaspoon freshly ground black pepper
  • 2 ounces chopped prosciutto
  • ½ cup chopped Peperoncini
  • 6 thinly-sliced radishes trimmed of stems
  • 1 pint cherry or grape tomatoes quartered
  • ¼ cup toasted pine nuts
  • ½ cup shaved Parmigiana or Parmesan cheese
  • 2 tablespoons chopped fresh basil leaves


Recipe instructions Pesto Pasta Salad

  1. Step 1

    Cook the pasta to al-dente, per package directions. Drain and rinse the pasta with cold water to stop the cooking; shake off excess liquid. Line a large rimmed baking sheet with paper towels. Pour the cooked pasta onto the paper towels to let the pasta dry about 15-20 minutes.

  2. Step 2

    While the pasta cooks, whisk together the pesto, mayonnaise and black pepper. Keep the sauce refrigerated until ready to use.

  3. Step 3

    After the pasta has cooled and dried, transfer it to a large mixing bowl. Add prosciutto, peperoncini, radish slices, 3/4ths of the tomatoes, 2 tablespoons pine nuts, ¼ cup shaved Parmigiana and 1 tablespoon chopped basil. Toss to combine.

  4. Step 4

    Pour the Pesto/Mayonnaise sauce over the salad and gently mix until all ingredients are coated.

  5. Step 5

    To serve, place the salad on a serving platter and sprinkle with the remaining tomatoes, pine nuts, shaved Parmigiana and basil.

Nutrition Facts

Calories: 321
Fat: 18 g
Carbs: 31 g
Protein: 8 g