Healthy Lunch Pesto Pasta Salad

Name: Healthy Lunch Pesto Pasta Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Ingredients: 8 ounces whole wheat pasta; 1 cup cherry tomatoes, halved; 1 cup cucumber, diced; 1 bell pepper, diced; 1/4 cup red onion, finely chopped; 1/2 cup fresh basil leaves; 1/4 cup pine nuts; 1/2 cup grated Parmesan cheese; Salt and pepper to taste; 1 cup fresh basil leaves; 1/3 cup olive oil; 1/4 cup Parmesan cheese; 2 cloves garlic; 1/4 cup walnuts or pine nuts; Salt and pepper to taste

Highlighted under: Smart Favorites

I love making this Healthy Lunch Pesto Pasta Salad because it's a perfect blend of flavors and textures that keeps me satisfied throughout the day. This dish is not only nutritious but also incredibly easy to prepare, making it great for busy weekdays. The vibrant green pesto and fresh veggies come together in a way that makes healthy eating enjoyable. I often make a large batch to have handy for lunches, and it's a hit with the family, too!

Created by

Arabelle Finch

Last updated on 2026-01-06T11:14:34.504Z

When I first experimented with this Healthy Lunch Pesto Pasta Salad, I was looking for a way to incorporate more greens into my meals without sacrificing flavor. The key was to use fresh basil and a little garlic to make my own pesto that packs a punch. I also love adding in seasonal veggies, which not only enhance the color but provide amazing crunch and nutrients.

I've found that letting the salad sit for a bit after mixing allows the pasta to absorb all the flavors from the pesto and the veggies. It’s a great dish to make ahead for the week, and it tastes even better the next day!

        Why You'll Love This Recipe
        Fresh and vibrant flavors that brighten your day
Easy to customize with your favorite vegetables
Perfect for meal prepping or serving at gatherings

      

Pasta Selection and Cooking Tips

Choosing the right pasta is crucial for a satisfying texture in your Healthy Lunch Pesto Pasta Salad. Whole wheat pasta not only adds a nutty flavor but also boosts the fiber content, making the dish more filling. I recommend using shapes like penne or fusilli, as their curves and ridges hold onto the pesto beautifully. When cooking, follow the package instructions carefully, but taste the pasta a minute or two before the recommended time to ensure it reaches perfect al dente consistency.

After draining the pasta, rinsing it under cool water is essential. This stops the cooking process and helps prevent the pasta from sticking together, ensuring a light and fresh salad. If you're preparing the salad ahead of time, slightly undercooking the pasta can be beneficial since it will absorb some moisture from the veggies and pesto when stored.

Crafting the Perfect Pesto

When making the pesto, the quality of your ingredients makes a significant difference in flavor. Use fresh, vibrant basil leaves to avoid a bitter taste; the greener the leaves, the better. A high-quality olive oil is another key component; it should have a smooth, fruity flavor that complements the basil. If pine nuts are unavailable or too expensive, walnuts are a fantastic alternative that will provide a different but equally pleasing texture and taste.

Blending your pesto until it's smooth and creamy is essential for achieving that luscious coating on the pasta. If it seems too thick, try adding a little more olive oil or a splash of pasta water to loosen it up. A common mishap is over-processing, which can lead to a watery consistency—stop blending just before it reaches that point to keep it rich and full-bodied.

Ingredients

For the Pasta Salad

8 ounces whole wheat pasta
1 cup cherry tomatoes, halved
1 cup cucumber, diced
1 bell pepper, diced
1/4 cup red onion, finely chopped
1/2 cup fresh basil leaves
1/4 cup pine nuts
1/2 cup grated Parmesan cheese
Salt and pepper to taste

For the Pesto

1 cup fresh basil leaves
1/3 cup olive oil
1/4 cup Parmesan cheese
2 cloves garlic
1/4 cup walnuts or pine nuts
Salt and pepper to taste

Instructions

Cook the Pasta

In a large pot, bring salted water to a boil and add the whole wheat pasta. Cook according to package instructions until al dente, then drain and rinse under cool water to stop the cooking process.

Make the Pesto

In a food processor, combine fresh basil, olive oil, Parmesan cheese, garlic, walnuts, salt, and pepper. Blend until smooth and creamy.

Combine Ingredients

In a large bowl, mix the cooked pasta with cherry tomatoes, cucumber, bell pepper, red onion, and pesto. Toss until everything is well coated.

Serve

Season with extra salt and pepper to taste. You can serve immediately or refrigerate for an hour to let the flavors meld together.

Pro Tips

Feel free to add cooked chicken or chickpeas for extra protein. This salad is versatile – swap out vegetables based on what's in season or what you have in your fridge.

Storage and Meal Prep

This Healthy Lunch Pesto Pasta Salad is perfect for meal prepping; it holds up wonderfully in the fridge. To store, place it in an airtight container for up to four days. If you're making it ahead of time, consider reserving some pesto to mix in right before serving. This helps maintain the fresh flavor and bright color, as the ingredients might lose vibrancy over time.

For optimal enjoyment, let the salad sit at room temperature for about 15-20 minutes before serving. This allows the flavors to meld beautifully. If you notice the pasta has absorbed too much of the pesto, a drizzle of olive oil or a splash of lemon juice can help rehydrate the salad and enhance its zest.

Serving Suggestions

This pasta salad makes a great main dish for a light lunch, but it can also double as a delightful side dish for barbecues and picnics. Pair it with grilled chicken or shrimp for added protein, or serve it alongside a crisp green salad for a balanced meal. The dish's colorful presentation will encourage everyone to dig in!

For a fun twist, try adding roasted vegetables like zucchini or bell peppers for a deeper flavor profile. You can also incorporate other elements, such as feta cheese for a tangy kick or sliced olives for a briny contrast. Don't hesitate to experiment with the recipe based on your preferences or what's in season!

Questions About Recipes

→ Can I make the pesto ahead of time?

Yes, you can prepare the pesto a day in advance. Just store it in an airtight container in the refrigerator.

→ What type of pasta works best for this salad?

Whole wheat pasta adds fiber, but you can use any type you prefer, such as gluten-free or chickpea pasta.

→ Is this recipe vegan?

Yes, simply omit the Parmesan cheese or use a vegan alternative to make this salad vegan-friendly.

→ How long can I store leftovers?

You can store leftovers in the refrigerator for up to 3 days. Just note that the pasta may absorb some of the pesto sauce.