In ~20 minutes, you can have an Italian style tomato pesto pasta salad ready to eat. It’s an easy cold side dish for a potluck or party. And a simple recipe for a weeknight. Enjoy it as a make ahead salad for steak dinners or pizza nights. Let’s nom!
Featured in this recipe is Prosecco vinegar by Colavita and a gorgeous Acadia wood cutting board from Viking Culinary. Thanks so much to Colavita and Viking for supporting my creative pasta salad recipes and partnering with me to bring this one to you.
Ingredients for this Italian style pasta salad
The source of all the Italian flavor in this dish is centered around that combination of pesto and champagne vinegar dressing. Making pasta salad with ready-made pesto is a genius way to save on time.
Here are all the ingredients you need:
- Rigatoni pasta (the grooves hold the sauce)
- Pesto sauce
- Champagne vinegar
- Veggies: carrot, tomatoes, red onion
- For the Italian pasta salad topping: Parmesan cheese, basil, pepper
Just a quick note about making dressing for pasta salad with pesto and vinegar.
The pesto can be ready-made pesto from the store. And you can use a range of light vinegars for this recipe. White wine, champagne, or specifically the one used in this recipe video for tomato pesto pasta salad.
How to make tomato pesto pasta salad
Step 1. Boil water on medium-high and cook pasta according to directions until al dente. While pasta is cooking, prepare the dressing.
Step 2. Make the pesto pasta salad dressing by whisking the pesto and champagne vinegar together in a bowl. Set aside.
See how to make spinach basil pesto — it’s so easy!
Step 3. When pasta is done cooking, add pasta and vegetables to a large bowl.
Add pesto pasta salad dressing and mix together.
Top with freshly grated parmesan cheese, basil, and a fresh crack of pepper.
Store in the refrigerator for 2-3 days.
We love having this type of easy cold side dish ready for snacking in the fridge. Usually, I’ll make a big batch and we’ll have it with a main dish like Caprese chicken sandwiches, or a sous vide whole chicken, or sous vide T bone steak.
It’s one of the best simple cold side dishes for pizza night, too. It’s the perfect Sunday dinner when served with my homemade pizza using store bought dough.
How I avoid an onion cry fest
My personal secret to avoiding crying like my childhood dog just passed away every time I cut an onion? Wearing contacts! I swear by it. If I’m in the kitchen, wearing glasses, I’ll go put in my contacts so I can survive meal prep in the kitchen.
Especially when I have a big batch of red wine caramelized onions or pasta salads like this one or my famous tortellini salad.
Kitchen tools + ingredients to help
These bowls are so convenient.
In the recipe video for this Italian pasta salad, you’ll hear me go off on having a million bowls of leftovers in the fridge. I absolutely hate when there are a ton of little dishes and bowls and they’re toppling out of the fridge whenever I open it to grab some milk for my toddler or iced tea for myself.
That’s why the large bowls used in this recipe are my favorite. They are so many things in one:
- Mixing bowls to make the salad
- Serving bowls that look great on the table
- Storage bowls that stack nicely in the fridge (they come with lids!)
These bowls come in a set of 3. I originally bought them when I went live on-air at KGW Portland’s morning show. I needed an easy way to transport and share my Caprese salad and Mexican vegetable salad with the anchors at 5 am. These bowls are so perfect!
Shop these bowls here.
Digging this pesto with champagne vinegar by Colavita
Special thanks to my friends at Colavita for supporting my many pasta salad recipe creations with their vinegars. Shop Prosecco vinegar by Colavita.
Loving these boards for make ahead meal prep
Thanks again to Viking Range for the gorgeous Acadia wood cutting board featured in this recipe.
Make ahead pasta salads are so convenient
When I lived in the downtown Pearl District of Portland, I was always walking by Whole Foods and other grocery stores where I could pick up deli-style macaroni salad on the fly.
Now that I’m living the new parent life in the ‘burbs, I like to keep the fridge stocked with these deli salad recipes. They are so great to make and eat seasonally. This type of summer pesto pasta salad is perfect to use up tomatoes from the garden and farmers market.
Other dishes currently in our make ahead salad rotation:
Storing tomato pasta salad
The base is an olive oil pasta salad. Since there’s no mayo or other creamy ingredient, it’s important to enjoy this pesto pasta salad within 1-2 days. Seal it in an airtight container.
Help pesto pasta salad taste good for days…
To make a pesto pasta salad like this one taste as good the following days, add a little more dressing of pesto mixed with white wine/champagne/Prosecco vinegar.
This helps because the pasta sits in the fridge and dries out. So if you have leftovers and want them to taste as good as eating this dish the day you make it, add more dressing.
Want another veggie packed recipe? Ready in under an hour, this delicious and keto-friendly baked feta with peppers, onions, and spaghetti squash is a dish worth trying.
Final tips for tomato pesto pasta salad
- Remove the inside of tomatoes and seeds if desired. Usually I roughly chop them and take out the gooey inside if it comes out easily. Otherwise, a little bit of tomato goop and seeds in the salad is fine.
- If you don’t have ready made pesto in your fridge, you can also make this basil pesto pasta salad with Italian dressing.
- There are so many types of tomatoes to choose from, you really can’t go wrong. Substitute grape tomatoes or cherry tomatoes sliced in half.
- This Italian style tomato pesto pasta salad will last in the fridge for up to 3 days. To add freshness to pasta salad that’s been in the fridge for a couple days (since pasta salad can dry out over time), add a little more pesto and champagne vinegar dressing to the pasta salad before serving.
Best Salad Recipes from Sip Bite Go
- Salad for potluck
- Griddled romaine lettuce with griddled chicken breast
- Strawberry feta salad
- Peach salad
- Tomato cucumber mozzarella salad
- Kale apple slaw
- Butternut Squash Salad
- 21+ Easy Summer Salad Recipes
- Kale Pear Salad with Tahini Dressing
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- Homemade blue cheese dressing
- Jalapeno ranch dressing
See all salad recipes…
More easy recipes that use pesto…
- Pesto pasta
- Grilled romaine salad
- Tomato pesto pasta salad
- Spinach pesto pasta
- Spinach pesto lasagna
- Pesto pizza
Are you a foodie, too?
Lately I’ve been super obsessed with adding on these basic pasta salads to steak dinners and potlucks with friends. You can see my latest make-ahead salad idea on Instagram @sipbitego.
Another easy pasta dish to love is this angel hair pasta with chicken.
Want more tasty things to make? Subscribe to the Sip Bite Go channel.
Tomato Pesto Pasta Salad (Easy Cold Side Dish) Recipe | Sip Bite Go
Ingredients
- 1 lb Rigatoni pasta
- ¼ cup pesto sauce
- 1 ½ tbsp champagne vinegar
- 1 medium carrot diced
- 4 tomatoes roma, chopped
- ¼ red onion diced
- 1 tbsp Parmesan cheese fresh grated
- basil fresh
- pepper
Instructions
- Boil water on medium high and cook pasta according to directions until al dente. While pasta is cooking, prepare the dressing.
- Make the pesto pasta salad dressing by whisking the pesto and champagne vinegar together in a bowl. Set aside.
- When pasta is done cooking, add pasta and vegetables to a large bowl. Add pesto pasta salad dressing and mix together. Top with freshly grated parmesan cheese, basil, and a fresh crack of pepper. Store in the refrigerator for 2-3 days.
Video
Notes
- Remove the inside of tomatoes and seeds if desired. Usually I roughly chop them and take out the gooey inside if it comes out easily. Otherwise, a little bit of tomato goop and seeds in the salad is fine.
- If you don’t have ready made pesto in your fridge, you can also make this basil pesto pasta salad with Italian dressing.
- There are so many types of tomatoes to choose from, you really can’t go wrong. Substitute grape tomatoes or cherry tomatoes sliced in half.
- This Italian style tomato pesto pasta salad will last in the fridge for up to 3 days. To add freshness to pasta salad that’s been in the fridge for a couple days (since pasta salad can dry out over time), add a little more pesto and champagne vinegar dressing to the pasta salad before serving.
See the recipe video: https://youtu.be/3O3y4HLQ8UU
Amy says
Nice video Jenna, you explain things well and are very relatable and fun to listen to. Had not thought of thinning the pesto with a light vinegar, it worked well. I am on board with quality control tasting which sometimes sacrifices half of the recipe, LOL. BTW, my sister wears contacts and says the same thing about chopping onions!
Thanks for the recipe.