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Pesto Pasta

This pesto pasta salad comes together so quickly and is very versatile! It is perfect for those who are on-the-go, with limited time in the kitchen, or those who are on a budget! This recipe can be adjusted to whatever you have on hand and is perfect for meal prepping for the week, as this recipe can be doubled or tripled for easy meal-prep. You can use store-bought or homemade pesto. To add more fiber and protein to this meal, you can opt for pasta made from chickpeas or red lentils, and you can also add chicken, tofu, shrimp, or your other favorite protein options. Feel free to change up the veggies in this pasta salad, as it will taste great with anything you’ve got on hand, including beans, celery, carrots, and spinach. Pasta is a carbohydrate and carbohydrates make up most of our dietary intake and provide us with energy, give our food flavor and sweetness, and are important in all the biochemical reactions that occur in our body. Pesto is often made with nuts, whether they are almonds, walnuts, or pine nuts, and can help to lower blood cholesterol levels, which can reduce your risk for cardiovascular disease. Bell peppers are high in vitamin C, which is important for collagen synthesis in our body and enhances the absorption of iron. 

  • Yield: 4 servings 1x


  • 300 grams of pasta 
  • 1/3 cup pesto, or to taste
  • 1 bell pepper, chopped
  • ½ red onion, finely chopped
  • ½ cup cucumber, chopped
  • ¼ cup parmesan cheese
  • 2 green onions, chopped
  • Handful of parsley, chopped


  1. Boil the pasta according to the package directions.
  2. Add pasta, pesto, and all other ingredients to a large bowl and mix well to combine. Enjoy!


Recipe link: Original recipe

reviewed by Annie Tsang, RD.


  • Serving Size: 1 serving
  • Calories: 400
  • Sugar: 4g
  • Sodium: 75mg
  • Fat: 25g
  • Saturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 25g
  • Fiber: 7g
  • Protein: 14g
  • Cholesterol: 15mg

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