Pesto Pasta Salad for #SundaySupper

Pasta salad can be as simple or complex as you want it. It’s so versatile, great for serving on the go or just keeping in the fridge for an easy dinner side or lunch.

I never ate sandwiches growing up, but brought my lunch to school every day. My mom was tasked with coming up with ideas of healthy and nutritious lunches that were still easy enough to prepare the night before or morning of school. One of my favorite things to bring become pasta salad. We would mix up a bunch of different veggies from the fridge with pasta, Italian dressing, and feta cheese. It was usually a pretty random assortment throw some carrots in there, red onion, maybe green onion too, hey anything else we need to use up? When I’m making up a quick pasta salad for lunch that’s still how it’s done in this house. Just last week I made a “Caesar Pasta Salad” with carrots, celery, green pepper, onion, pasta and Caesar dressing.

Sometimes I like to plan in advance and theme my pasta salads, as is the case with this one I’m sharing today. Although it did come about because I had plenty of basil leftover from another recipe and wanted to make a batch of pesto.

Pesto Pasta Salad

I was thinking about what would be a good mix with pesto, obviously something with an Italian twist – olives and mozzarella were the first two things I though of. Since it needed a little more color grapes tomatoes and artichokes also made the list.

I took the easy way out with this and skipped slicing my olives or tomatoes. I purchased the mozzarella pearls. So other than making the pesto and boiling some water for the pasta I literally just dumped everything in a bowl and stirred. Tell me that isn’t the easiest recipe ever. What’s great is it made plenty for our dinner side and a few days of lunches for me.

5.0 from 4 reviews
Pesto Pasta Salad for #SundaySupper
Prep time
Total time
Serves: 6-8
  • 8oz pasta, cooked according to package directions
  • ¼ cup prepared pesto + more to taste
  • 1 pint grape tomatoes
  • 1 (14oz) can artichoke hearts, drained
  • 1 (14oz) can olives, drained and rinsed
  • 8oz pearl mozzarella
  1. Toss all the ingredients together and refrigerate until ready to serve. Let sit out for a few minutes before serving to allow the oils to come to room temperature.

Approx cost per serving: $1.44


Brisk Beverages

Chilled Starters

Snappy Salads and Sides

Refreshing Main Dishes

Cool Confections

Sunday Supper Movement
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET.  Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Get all my tasty recipes delivered to your inbox


  1. says

    I love pesto and I’m so glad you paired it with so many yummy Italian things! This salad sure looks like it would hit the spot! (I’m wishing I were not so hungry right now) HUGS

  2. says

    It looks great! But can I ask you a question, why do the oils need to be at room temperature before serving? Does the flavor change that drastically? I wonder if this would change the flavors of other pasta salads where I serve the oil chilled….

    • says

      Just so the oil isn’t hardened from being in the fridge. Since olive oil solidifies in the fridge I always let my pasta salads warm up a bit before serving.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

CommentLuv badge