Pesto Veggie Pasta Salad

This Pesto Veggie Pasta Salad is one of those recipes you’ll keep coming back to, especially during the warmer months. It’s fresh, full of veg, and really easy to make. All you need to do is boil the pasta; the rest is just chopping and tossing. I’ve gone for asparagus, radishes, peas, and rocket, but this salad is super versatile, so feel free to use what you have on hand.

The best part? It keeps really well in the fridge, which makes it perfect for meal prep. You can make a big batch and enjoy it over a few days. Plus, with no blender needed for the pesto dressing, it’s a lot less faff than your standard pesto pasta.

You can watch me make this Pesto Veggie Pasta Salad here.

Table of Contents

• Pesto Veggie Pasta Salad: Ingredient Breakdown
• Chunky Pesto = Less Faff
• Customising Your Pesto Veggie Pasta Salad
• Pesto Veggie Pasta Salad: Recipe Tips
• This Pesto Veggie Pasta Salad’s Great for Meal Prep
• Keeping It Simple, But Satisfying
• Pesto Veggie Pasta Salad: Final Thoughts

Pesto Veggie Pasta Salad: Ingredient Breakdown

• Dried pasta: Any short pasta works well, like fusilli or penne. It’s the backbone of the salad.
• Asparagus: Thinly sliced, it adds a nice crunch and freshness.
• Radishes: A bit peppery and colourful, they give the salad some bite.
• Frozen peas: Easy to use and naturally sweet, they balance out the peppery radishes.
• Toasted pine nuts: These bring richness and crunch. Toasting them really enhances their flavour.
• Parmigiano Reggiano: Adds that lovely salty, umami hit. Shaved or grated, either works.
• Fresh basil: A pesto essential, basil brings its unmistakable fragrant flavour.
• Garlic: No pesto-inspired dish is complete without garlic.
• Extra-virgin olive oil: The heart of the dressing, bringing everything together with richness.
• Rocket: Fresh and peppery, it adds a bit of sharpness to the salad.
• Lemon juice: Cuts through the richness and adds a bit of zing.

Chunky Pesto = Less Faff

You might wonder why I haven’t gone the traditional fresh pesto route for this Pesto Veggie Pasta Salad. Well, to be honest, I just didn’t feel like dragging out the blender. I love a good classic pesto, but sometimes you just want a simple, chunky version that doesn’t require extra cleaning up.

This deconstructed version is all about ease. Instead of blending everything into a sauce, I’m tossing the ingredients straight into the pasta salad. It means more texture—every bite gives you a different hit of flavour, whether it’s the freshness of basil, the richness of the pine nuts, or the punch from the garlic. The olive oil and lemon juice tie everything together, making it feel light and fresh without losing that pesto vibe.

Customising Your Pesto Veggie Pasta Salad

The vegetables I’ve chosen for this Pesto Veggie Pasta Salad work really well together—there’s a nice balance of crunch from the asparagus and radishes, sweetness from the peas, and pepperiness from the rocket. But one of the beauties of this recipe is how flexible it is. You can easily switch things up depending on what’s in season or what you’ve got at home.

Here are a few swaps or additions that would work perfectly:

• Cherry tomatoes: Juicy and sweet, they’d add some colour and freshness.
• Cucumber: For an extra refreshing crunch.
• Roasted courgettes: Adds a bit of smoky depth and soft texture.
• Grilled peppers: For a sweet, smoky hit.
• Avocado: If you’re after a bit of creaminess.

This Pesto Veggie Pasta Salad really works with whatever veg you’ve got on hand, so don’t be afraid to experiment.

Pesto Veggie Pasta Salad: Recipe Tips

• Prep Your Asparagus Correctly: Asparagus is a key ingredient here, especially when it’s in season. It brings such a fresh, crisp flavour and a bit of sweetness. When you’re picking asparagus, go for firm, bright green spears with tight tips. If the spears are really thick, you might want to shave them a bit or slice them super thin to avoid any woody texture. You don’t need to cook the asparagus in this Pesto Veggie Pasta Salad recipe—just slice it thinly and it’ll soften nicely once tossed with the warm pasta and dressing.
• Toast Your Pine Nuts: Toasted pine nuts are non-negotiable here. They add a richness and depth you just don’t get when they’re raw. To toast them, just toss them in a dry pan over medium heat and shake the pan occasionally. Keep an eye on them—they go from golden to burnt pretty quickly. If pine nuts aren’t your thing, you could use toasted almonds or sunflower seeds for a different twist. But honestly, the pine nuts really make this salad feel special.

This Pesto Veggie Pasta Salad’s Great for Meal Prep

One of the things I love about this Pesto Veggie Pasta Salad is how well it keeps. It’s perfect for meal prep because the flavours actually improve after a day or two in the fridge. The pasta absorbs the olive oil, lemon, and garlic, and the basil and garlic infuse everything with more flavour over time.

If you’re making it for later in the week, I recommend adding the rocket and lemon juice just before serving so the rocket stays fresh. But even if you toss everything together from the start, it still holds up really well.

Keeping It Simple, But Satisfying

This Pesto Veggie Pasta Salad is one of those dishes that looks and tastes like you put in way more effort than you actually did. There’s no cooking involved beyond boiling the pasta, and everything else just gets tossed in. It’s perfect for those lazy summer days when you don’t feel like turning on the oven or doing a load of washing up.

The fresh veg keep it light, while the pasta and cheese make it filling enough to stand alone as a meal. And if you’re serving it as a side, it’ll go well with pretty much anything—grilled chicken, fish, or even a simple green salad.

Pesto Veggie Pasta Salad: Final Thoughts

The beauty of this Pesto Veggie Pasta Salad is in its simplicity. It’s quick, easy, and super flexible. Whether you’re making it for a picnic, packing it for lunch, or serving it as a side at a barbecue, it’s guaranteed to please. And the best part? It tastes even better the next day, so you can enjoy it throughout the week without any hassle.

Feel free to make it your own by switching up the veg, adding a different herb, or playing around with the amount of lemon for a sharper hit. However you make it, I guarantee it’ll become a summer staple.

If you love this Pesto Veggie Pasta Salad, you’ll love my Sundried Tomato Pesto version!