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Pesto Pasta Salad Recipe

Food & Drink /

It’s salad season baby, and by salad I mean copious amounts of pasta covered in delicious pesto… right?

This one is budget-friendly, easy to make {you seriously don’t even have to make your own pesto if you don’t want to, and at $1.90 a jar, I can understand why you wouldn’t!}. Make and take to a party, or make on a Sunday, and eat for lunches throughout the week.

If you want to bulk this up a little, you could shred some BBQ chicken, or even throw in chunks of beautiful cooked salmon. I think it’s perfect as is, with little pops of mozzarella. Joy!

Pesto Pasta Salad Recipe


250g short pasta
2 tablespoons olive oil
3 cloves garlic, finely chopped
2 lemons, juiced and zested
1 red capsicum, sliced into quarters, stems and seeds removed
1 large zucchini, sliced in quarters, in strips
1 punnet of cherry tomatoes
1 jar of classic pesto {I use this one}
1 220g tub of baby bocconcini balls, drained
salt and pepper, to taste


1. Cook the pasta as per the packet instructions.
2. In a large bowl place the olive oil, garlic, the lemon zest, lemon juice and the capsicum, zucchini, and cherry tomatoes, and toss to coat.
3. On a BBQ or in a frying pan on high heat, cook the vegetables, for around 4 minutes on each side.
4. Once the pasta is cooked, drain and set aside.
5. Chop the vegetables into bite-sized pieces.
6. In a large bowl combine the cooked pasta, pesto sauce, chopped vegetables, and bocconcini balls. Toss to combine. Serve while warm, or cold.