This Vegetable Pasta Salad with Basil Pesto is a simple, versatile dish you’ll return to throughout the season.
If you’re searching for a perfect summer pasta, this fits the bill. Summer squash and zucchini are abundant in warm months, and they shine in pasta salads like this one. I often use whatever is at peak freshness—zucchini, yellow squash, snap peas, or green beans—and sometimes pair them with different pestos for variety.
Ingredients.
Pasta – Use your favorite shape. This recipe is great for using up small amounts of pasta left in packages, so any short pasta that matches the size of the vegetables will work well.
Vegetables – About 6 cups total, cut into roughly 1-inch, bite-sized pieces. Choose whatever is abundant for you: summer squash, zucchini, snap peas, green beans, or a mix. Heartier vegetables may need a little longer to cook.
Pesto – Use store-bought or homemade pesto. Basil pesto is classic here, but parsley or spinach pesto work beautifully too. If your pesto is thick, thin it with a splash of extra virgin olive oil when tossing.
This vegetable pasta salad is quick to prepare, highly adaptable, and a smart way to make the most of summer produce. Keep a jar of pesto in the pantry or freezer and you’ll be ready to toss together a vibrant pasta dish whenever vegetables are plentiful.
More summer pasta recipes.
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Recipe.
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Vegetable Pasta Salad with Basil Pesto
Ingredients
- ½ pound dry pasta choose a shape similar in size to the cut vegetables
- 6 cups vegetables cut into about 1-inch, bite-sized pieces
- ⅔ cup basil pesto thin with extra virgin olive oil if needed
- salt and freshly ground black pepper
Instructions
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Bring a large pot of salted water to a rolling boil.
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Add the prepared vegetables to the boiling water and cook about 2–3 minutes, until tender-crisp. Remove with a slotted spoon and transfer to a colander. Rinse with cold water to stop the cooking, drain well, and place in a large bowl.
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Cook the pasta according to package directions. Drain and add to the bowl with the vegetables. Toss with basil pesto, adding a little extra virgin olive oil if the mixture seems dry.
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Taste and adjust seasoning with salt and freshly ground black pepper. Serve warm or chilled.
Notes
Any kind of pesto—basil, parsley, or spinach—can be used depending on what you prefer.