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Pesto pasta salad with zucchini, corn, and tomatoes, in a glass bowl.

Pesto Pasta Salad Recipe

This pesto pasta salad recipe is a delicious summer meal. It's heavy on vegetables and has a delicious pesto base.
4.71 from 24 votes
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Prep Time: 6 minutes
Cook Time: 25 minutes
Additional Time: 5 minutes
Total Time: 36 minutes
Servings: 6 servings
Author: Emily Wilson

Ingredients

  • 1 pound dried fusilli pasta
  • 1 medium zucchini sliced into half-moons
  • 1 medium yellow squash sliced into half-moons
  • 2 cups cherry tomatoes
  • 2 ears fresh sweet corn
  • 3 tablespoons olive oil
  • 2 teaspoons kosher salt divided
  • 1 teaspoon freshly ground black pepper divided
  • ½ cup pesto*
  • ¼ cup grated parmesan cheese

Instructions

  • Preheat oven to 425 degrees F.
  • Bring a large pot of water to a boil and salt it heavily. Cook the fusilli according to package directions, until it’s al dente. 
    Cooked fussili pasta in a green colander.
  • Toss the zucchini, squash, cherry tomatoes, and corn with the olive oil and half the salt and pepper. Place them flat on a baking sheet and bake for 15 to 20 minutes or until the tomatoes have slightly burst. Cut the corn kernels off the cob.
    Roasted sweet corn, tomatoes, and summer squash on a sheet pan.
  • Combine the cooked pasta with the roasted vegetables in a large bowl. Toss to combine.
    Sweet corn, zucchini, summer squash, and tomatoes in a glass bowl.
  • Add the pesto to the bowl. Toss to combine. Add extra salt and pepper and top with parmesan cheese.
    Pesto pasta salad in a glass bowl.

Video

Notes

*Here's how to make your own homemade pesto for pasta.
Storage - store leftover pasta salad in an airtight container in the refrigerator for up to 4 days.

Nutrition

Serving: 1g | Calories: 486kcal | Carbohydrates: 69g | Protein: 14g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.002g | Cholesterol: 5mg | Sodium: 1059mg | Potassium: 541mg | Fiber: 4g | Sugar: 7g | Vitamin A: 884IU | Vitamin C: 25mg | Calcium: 104mg | Iron: 2mg