Name: Cold Pesto Veggie Pasta
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Italian
Ingredients: 12 oz pasta (rotini or penne); 1 cup cherry tomatoes, halved; 1 cup cucumber, diced; 1 cup bell pepper, diced; 1/2 cup red onion, thinly sliced; 1/4 cup black olives, sliced; 1/2 cup shredded carrots; 1/4 cup fresh basil leaves, chopped (optional); 3/4 cup pesto sauce (store-bought or homemade); Salt and pepper to taste

Short Description
Cold Pesto Veggie Pasta is a light and flavorful dish featuring al dente pasta tossed with vibrant pesto and a colorful mix of fresh vegetables. It’s perfect served cold or at room temperature, making it ideal for picnics, potlucks, or quick summer lunches.

Why You’ll Love This Recipe

This recipe is quick, refreshing, and highly customizable. Whether you’re looking for a meatless main course or a satisfying side dish, this pasta salad delivers with bold pesto flavor and crisp veggies. It’s also an excellent make-ahead option and caters easily to various dietary needs.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Pasta (fusilli, rotini, penne, or other short pasta)
Basil pesto (homemade or store-bought)
Cherry tomatoes, halved
Bell peppers, diced
Zucchini or summer squash, chopped
Red onion or green onions, thinly sliced
Olive oil
Salt and pepper
Optional add-ins: chickpeas, olives, spinach, arugula, feta, mozzarella pearls, toasted seeds or nuts

directions

Cook the pasta: Bring a pot of salted water to a boil. Cook the pasta until al dente according to package directions. Drain and rinse under cold water. Set aside.
Sauté or prep vegetables: Lightly sauté chopped zucchini, bell peppers, and onions in olive oil for 5–7 minutes until tender, or keep them raw for a crunchier texture.
Prepare the pesto mixture: In a small bowl, mix pesto with a few tablespoons of reserved pasta water or olive oil to loosen the sauce.
Assemble the pasta: In a large bowl, combine cooked pasta, sautéed or raw vegetables, halved cherry tomatoes, and pesto sauce. Toss to coat evenly.
Adjust seasoning: Taste and season with salt and pepper as needed. Add any optional extras at this stage.
Chill: Refrigerate for at least 20 minutes for best flavor, or serve immediately at room temperature.

Servings and timing

Servings: 4 to 6
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes

Variations

Vegan: Use vegan pesto and skip cheese-based add-ins.
Gluten-Free: Use a certified gluten-free pasta.
Protein-Packed: Add chickpeas, grilled chicken, or white beans.
Cheesy: Add crumbled feta, grated Parmesan, or mini mozzarella balls.
Green boost: Toss in baby spinach or arugula for extra freshness.
Different pestos: Try arugula pesto, sun-dried tomato pesto, or avocado pesto for a twist.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4–5 days.
This pasta is best served cold or at room temperature, but it can also be lightly warmed if preferred. If the pesto has thickened, loosen it with a little olive oil before serving.

FAQs

How long does this pasta salad last in the fridge?

It will keep well for up to 5 days when stored in an airtight container in the refrigerator.

Can I use any type of pasta?

Yes, short pasta shapes like rotini, fusilli, penne, or farfalle work best because they hold the pesto and vegetables well.

Is it okay to use store-bought pesto?

Yes, store-bought pesto works fine. Just taste it first and adjust seasoning as needed.

Can I make this ahead of time?

Definitely. It’s a great make-ahead dish. Just give it a quick stir and check the seasoning before serving.

Should I rinse the pasta after boiling?

Yes, for a cold pasta dish, rinsing the pasta helps stop the cooking process and prevents clumping.

Can I keep the vegetables raw?

Absolutely. Keeping the veggies raw gives a fresh, crunchy texture. Sautéing them offers a more tender result—both work well.

How can I add more protein?

Add cooked chicken, tuna, tofu, or beans like chickpeas or white beans to make it more filling.

What if I don’t have basil pesto?

You can use any pesto variation like spinach pesto, kale pesto, or even a garlic-herb vinaigrette.

How can I make this dish dairy-free?

Use a dairy-free pesto and avoid adding cheese. You can use nutritional yeast for a cheesy flavor.

Can I freeze this pasta?

Freezing is not recommended as the texture of both the pasta and vegetables can suffer. It’s best enjoyed fresh or within a few days.

Conclusion

Cold Pesto Veggie Pasta is a flavorful, easy-to-make dish that’s perfect for any season, especially summer. It’s bright, nutritious, and endlessly adaptable to suit your taste or dietary needs. Whether served as a side or a main, this pasta salad is sure to become a go-to favorite.