Pesto Pasta Salad Recipe

By QualityFood

  • 30minutes
  • 4 servings
  • Overview
  • Ingredients
  • Substitutions
  • Directions

It’s prime time for fall picnics, and this light and fresh pesto pasta salad is just the ticket.

  • 375g spiral pasta, or other pasta of choice
  • 220g jar sun dried tomato strips in oil
  • 2 cups shredded cooked chicken
  • 250g / 1 1/2 cups cherry tomatoes , halved
  • 75g baby spinach (2 big handfuls)
  • 1 small red onion, quartered and finely sliced
  • 1 tsp mixed dried herbs
  • 100g feta, crumbled


  • 1/3 cup / 85 ml oil from sun dried tomatoes
  • 2 tbsp white wine vinegar
  • 1 garlic clove , minced
  • 1 tsp dijon mustard
  • 1 tsp white sugar
  • 1 tsp mixed dried herbs
  • 3/4 tsp salt
  • 1/2 tsp pepper 

Once the pasta and pesto are mixed up in a big bowl, you can add lots of other ingredients to add even more flavor to the salad such as; cannelloni beans, rinsed and drained, roasted broccoli, chopped, zucchini or summer squash, diced, cooked or raw, mozzarella cheese, diced.

Step 1

Drain oil from the jar of sun dried tomatoes. Measure out 1/3 cup of the oil, top with extra virgin olive oil if short. Reserve excess oil for another purpose. Add remaining Dressing ingredients. Mix well.

Step 2

Cook pasta in a large pot of salted boiling water per packet directions. Drain, then rinse briefly under cold water. Leave to cool.

Step 3

Transfer into large bowl. Add spinach, chicken, tomato, onion, pour over Dressing. Toss well, sprinkle with dried herbs, toss again.

Step 4

Just before serving, sprinkle with crumbled feta. Best served at room temperature.


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(21.86 per serving)

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Main Ingredients Main Ingredients

From China

Garlic Bag

From Italy

Baby Spinach

From India

Red Onion