This pesto pasta salad with sundried tomatoes is my go-to side dish for summer cookouts and easy weeknight dinners. And even better, it comes together in just 30 minutes! It's simple, flavorful, and always a crowd-pleaser.

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Pesto pasta salad is one of my favorite summer side dishes, but honestly, I make it year-round! If you’ve been around here a while, you know I’m a little pesto-obsessed. And this recipe is just one example!
It starts with your favorite pasta tossed in pesto, cherry tomatoes, sundried tomatoes, and chopped walnuts, then finished with fresh basil and parmesan. It's seriously so simple and so good.
Love pesto as much as I do? Try these pesto-crusted salmon and sun-dried tomato pesto chicken recipes next!
Ingredients Needed
- Short Pasta – Use your favorite short noodle here. Bowtie, fusilli, penne, or shells all work well.
- Sundried Tomatoes – Packed with rich, savory flavor. I use the kind packed in olive oil, but if you buy the dry kind (in a bag), just rehydrate them in warm water first and then drizzle with olive oil.
- Grated Parmesan – This recipe uses a full cup. It adds salty flavor and a bit of texture that clings to the pasta and soaks up some of the oil.
- Fresh Basil – A summer must! Skip the fridge and store it like flowers: trim the stems and keep it in a glass of water on your counter.
- Basil Pesto – Homemade is great if you have the ingredients on hand. I usually keep a jar of DeLallo Simply Pesto in the pantry. It’s easy to grab and has great flavor.
- Cherry Tomatoes – They add brightness and a little sweetness.
- Walnuts – Just a handful of chopped walnuts adds a soft crunch and earthy contrast to the pesto.
Recipe Instructions with Photos
This easy pesto pasta salad recipe comes together in about 30 minutes and can be made a day ahead or right before serving. There's minimal prep work and no fuss. My kind of dish!
- Cook your pasta.
- Chop up the cherry tomatoes, fresh basil leaves, and sun-dried tomatoes.
- Mix all of the ingredients together in a large mixing bowl.
- Chill before serving if desired or serve immediately. It's up to you!
- Enjoy!
Pairing Ideas
Pesto pasta salad pairs wonderfully with a variety of mains and sides, making it perfect for summer gatherings or easy weeknight dinners. Here are some delicious ideas:
Optional Add-Ins
I think any of the following additions would be delicious in this pasta salad. Versatility is one of the reasons why I love making it!
- Veggies - Red peppers, roasted eggplant, or kalamata olives.
- Protein - Grilled shrimp or chicken.
- Cheese - Freshly shredded mozzarella or mozzarella pearls.
Storage Instructions
Store this sun-dried tomato pesto pasta salad in a sealed container in the refrigerator. This can be made up to a day in advance of serving. It will keep in the fridge for up to 4 days.
Frequently Asked Questions
You could add a layer of pesto to any sandwich or wrap. Top roasted chicken or broiled fish with a dollop of pesto. Many of my recipes call for a pesto mayo spread, like this Caprese Chicken Sandwich. You could also use it as a marinade for veggies or chicken.
Yes! It’s best served at room temperature or cold, making it perfect for cookouts, picnics, or meal prep lunches. As an added bonus, it's mayo-free!
Pine nuts, slivered almonds, or even sunflower seeds make great substitutes. Or skip the nuts entirely if there's an allergy.
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Pesto Pasta Salad with Sundried Tomatoes
This pesto pasta salad with sundried tomatoes is my go-to side dish for summer cookouts and easy weeknight dinners. And even better, it comes together in just 30 minutes! It's simple, flavorful, and always a crowd-pleaser.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 8 servings 1x
- Category: side dish
- Method: stove top cooking
- Cuisine: Italian American
- Diet: Vegetarian
Ingredients
- 1 pound bowtie pasta (dry)
- 2 cups halved cherry tomatoes
- 1 cup loosely packed fresh basil - cut into ribbons
- ½ cup diced sundried tomatoes (packed in oil)
- ½ cup basil pesto
- ½ cup walnut halves & pieces
- 1 cup grated Parmesan cheese
Instructions
- Cook the pasta according to package instructions. Drain and rinse with cold water until the pasta is fully cooled down. You need to cool off the pasta so the parmesan cheese doesn't melt. Transfer the cooked pasta into a large mixing bowl.
- Add all of the remaining ingredients to the mixing bowl with the cooked pasta (cherry tomatoes, fresh basil, sundried tomatoes, pesto, walnuts, and parmesan). Mix well to combine.
- You can serve the pasta salad immediately or refrigerate it for up to 24 hours before serving.
- Enjoy!
Notes
- Homemade pesto is great if you have the ingredients on hand. When I don't have homemade, I always use DeLallo Simply Pesto.
- The nutrition information shown below is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional medical advice.
Nutrition
- Serving Size:
- Calories: 396
- Sugar: 3 g
- Sodium: 328 mg
- Fat: 16.9 g
- Carbohydrates: 47.6 g
- Fiber: 3.4 g
- Protein: 14.1 g
- Cholesterol: 7.2 mg
Elizabeth Flight says
Absolutely delicious recipe! We loved it!
Erin Gierhart says
This pasta salad is so easy to make, and is perfect for summer! We had it with grilled chicken and they paired beautifully!
Ramona says
This pesto pasta salad was absolutely delicious, I’ll definitely make it again! Perfect for this canicular weather.
Brianna says
Easy to make and so good!
Kristina says
Sun dried tomatoes are just the bomb! This was very good..plan to make it again for my next house guests.
Brianna May says
Yum!
Angela says
This is such a delicious summer salad. I have so much fresh basil in my garden. I will definitely be making this again soon!
Amanda Dixon says
Such a great pasta salad for summer! I just love the pesto and sundried tomatoes together.
Emily Flint says
I love pasta with sun-dried tomatoes and this recipe was delicious!
Liz says
This has everything I love in it. So, so good!