Dinner

Build Your Own Pesto Pasta Salad Recipe

ByEthan Lark January 12, 2026January 12, 2026

Introduction

This build-your-own pesto pasta salad is a fresh, vibrant dish perfect for warm days or as a light meal. Combining tender farfalle with fragrant pesto, toasted pine nuts, and colorful veggies, it’s both satisfying and easy to customize.

A white round plate filled with three layers: the bottom layer is green bow-tie pasta mixed with pesto sauce, the middle layer has scattered yellow corn kernels and small pine nuts, and the top layer is decorated with halved red cherry tomatoes. To the right, a white plate holds three separate layers of ingredients: a pile of green arugula leaves at the bottom, a layer of thin white cheese shavings above that, and halved cherry tomatoes on the top side. Behind, a large tray contains a thick layer of the same green pesto bow-tie pasta, with two silver serving spoons placed over it. At the top left corner, there is a clear glass of water with a blue and white striped straw, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

400g farfalle pasta
3 tbsp olive oil
50g pine nuts
5 tbsp pesto (store-bought or homemade)
10 large basil leaves
½ lemon, juiced and zested
50g parmesan or vegetarian alternative, shaved
Halved cherry tomatoes
Drained sweetcorn
Peas
Rocket

Instructions

Step 1: Cook the farfalle pasta according to the package instructions. Drain well and toss with 1 tablespoon of olive oil to prevent sticking. Transfer the pasta to a large bowl and leave it to cool, stirring occasionally.
Step 2: While the pasta cools, toast the pine nuts in a dry frying pan over low heat. Keep the nuts moving constantly for 4-5 minutes until they turn golden brown and fragrant. Remove from heat and set aside.
Step 3: When the pasta has completely cooled, add the pesto, toasted pine nuts, remaining 2 tablespoons of olive oil, torn basil leaves, lemon zest, and lemon juice. Gently fold in the halved cherry tomatoes, sweetcorn, peas, and rocket if using.
Step 4: Season the salad with salt and pepper to taste, then scatter shaved parmesan or your vegetarian alternative on top. Serve immediately or chill briefly before enjoying.

Tips & Variations

Swap pine nuts for toasted walnuts or almonds for a different nutty flavor.
Add grilled chicken or cooked shrimp to turn this salad into a heartier main dish.
Use sun-dried tomatoes instead of fresh cherry tomatoes for an intense, tangy bite.
Make your own pesto with fresh basil, garlic, pine nuts, parmesan, olive oil, and a squeeze of lemon for a fresher taste.
For a vegan version, choose a dairy-free parmesan alternative or omit it altogether.

Storage

Store the pasta salad in an airtight container in the refrigerator for up to 2 days. It’s best enjoyed fresh, as the basil and rocket may wilt over time. If needed, bring to room temperature before serving and toss gently to refresh the flavors. Avoid freezing, as the texture will deteriorate.

How to Serve

A white bowl filled with three layers of pasta salad, the base layer shows bow-tie pasta coated in a green pesto sauce with a slight oily shine, the middle layer is mixed with small yellow corn kernels and pine nuts adding texture, and the top layer is decorated with bright red halved cherry tomatoes scattered evenly. Nearby, a white plate holds fresh green arugula leaves on one side, thin pale yellow cheese shavings in the middle, and more cherry tomato halves on the other side. Behind, a large white tray also full of bow-tie pasta tossed with pesto sauce is partially visible with two white serving spoons resting inside. A clear glass with water and a blue striped straw stands to the edge, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, you can use other pasta shapes like penne, fusilli, or rotini. Choose shapes that hold the pesto well and suit your preference.

How do I make homemade pesto?

To make homemade pesto, blend fresh basil leaves, garlic, pine nuts, grated parmesan, lemon juice, and olive oil until smooth. Adjust seasoning with salt and pepper to taste.