This is Pasta Pesto Salad — but with a little ✨extra✨. Bright, textured and full of flavour, it’s ideal for lunches, picnics or as a buffet side and comes together in about 15 minutes.
I’ve been aiming to create pasta salad recipes that stand out — not the usual mayonnaise-drenched, uninspired bowl. While I do love a classic tuna pasta salad, pasta salads are so versatile that I wanted to add fresh flavours and textures to the roster.
This Pesto Pasta Salad is fast, uses a short ingredient list and balances pesto with crunchy, creamy, zesty and fresh elements for a satisfying meal any night of the week.
Why you’ll love this pasta salad recipe
⭐️ Enjoy it hot or cold — perfect for leftovers or making ahead
⭐️ Super quick and simple to prepare
⭐️ Satisfying, nutritious and delicious
Sarah’s Notes
I wanted the pesto to remain the star while introducing contrast — crunchy, creamy, zesty and fresh notes that lift the dish. You can make your own pesto if you prefer, but a good jarred pesto keeps this recipe quick and fuss-free.
With just a few extra ingredients and a couple of minutes, this pasta salad becomes a filling family meal rather than just a light lunch.
Pesto Pasta Salad Ingredients
- Pasta — any shape you like; try something different for variety.
- Sweetcorn — tinned and drained, or fresh and cooked then cut from the cob.
- Baby mozzarella — small balls; drain well before using.
- Red onion — finely chopped.
- Crispy bacon — ready-cooked crumbled bacon for convenience, or cook your own.
- Pesto — jarred, fresh or homemade; jarred keeps this quick.
- Lemon — juice only for brightness.
- Yoghurt — plain Greek or natural yogurt to add creaminess.
- Pine nuts — optional; toast briefly for extra crunch and flavour.
How to make Pesto Pasta Salad
1. Cook the pasta in salted water according to the package directions (about 10 minutes).
2. While the pasta cooks, prepare the other ingredients. When the pasta is done, drain it well. If serving cold, rinse under cold water to cool and drain thoroughly so the pasta is as dry as possible. Combine pasta with all remaining ingredients and mix until evenly coated.
Options
- Pine nuts — optional but recommended; toasting adds a lovely nutty crunch.
- Veggies — add bell peppers, cucumber or other salad vegetables to boost crunch and colour.
- Meat — swap bacon for cooked ham, chicken or omit for a vegetarian version.
Leftovers
In the fridge — This salad keeps well for packed lunches and picnics. Store the dressing separately and combine just before serving to keep ingredients crisp. Refrigerate up to 3 days.
In the freezer — Not recommended; freezing will make the salad soggy on defrosting.
Top Tips
What to serve with Pasta Salad
It’s a complete meal on its own, but you can serve it with garlic bread, dough balls or an extra protein for a heartier spread.
Other quick pasta ideas
Quick pasta recipes with similar speed and convenience pair well with busy evenings — choose creamy or seafood-based dishes for variety.
FAQs
Yes — it’s a filling, balanced meal with protein, carbs and vegetables. Portion sizes and ingredient choices (for example reduced-fat yoghurt) will affect the overall nutrition.
Absolutely. Skip the cold rinse and mix the drained pasta straight with the other ingredients for a warm version.
Yes — simply omit the bacon.
Yes — use gluten-free pasta and check other packaged ingredients for hidden gluten.
Please let me know how it turned out and rate the recipe if you try it.
I love to see readers’ versions — tag your photos on social media if you want to share your results.
Pesto Pasta Salad {15 Minute Meal}
Ingredients
- 300 g Pasta
- 340 g Sweetcorn, 1 tin drained
- 260 g Baby mozzarella, 150g drained
- 1 Red onion, finely chopped
- 55 g Crispy bacon, finely chopped or crumbled
- 75 g Pesto
- 1 Lemon, juice only
- 125 g Yoghurt
Optional:
- 30 g Pine nuts
Instructions
- Cook the pasta in salted water per the packet instructions (approx. 10 minutes).
- Meanwhile, prepare the rest of the ingredients.
- When cooked, drain the pasta and, if serving cold, rinse under cold water. Make sure the pasta is well drained.
- Add the remaining ingredients and mix thoroughly. Serve warm or chilled.
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Notes
Bacon: Ready-cooked crispy bacon is convenient, or fry from fresh if preferred.
Yoghurt: Plain Greek or natural yoghurt both work well to add creaminess.
Pine nuts: Toast briefly before adding for extra flavour and crunch.
Pesto: Jarred pesto keeps the recipe quick; fresh or homemade is also fine.
Nutrition: Calculated per 4 servings (large main-course portions); optional pine nuts not included.
Nutrition
Carbohydrates: 86 g
Protein: 32 g
Fat: 27 g
Saturated Fat: 11 g
Fiber: 7 g
Sugar: 11 g
Nutrition information is an estimate and should be used as a guide.