You only need 5 ingredients and 15 minutes to make this easy pesto pasta salad! It is the perfect pasta salad for summertime or busy weeknights. And it's my go-to for a quick and easy dinner. Not only does my whole family love it, but it makes a large amount and that means a ready-to-go lunch for the next day.
Cook the pasta al dente in a large stockpot of salted water according to package instructions. Drain pasta, then rinse under cold water for about 20-30 seconds until no longer hot. Transfer the pasta to a large mixing bowl.
Add all other ingredients into the mixing bowl with the pasta. Toss until all of the ingredients are evenly coated with the pesto.
Serve immediately, garnished with fresh chopped parsley and black pepper if desired. This pasta is great served warm, room temperature or chilled. Enjoy!
*Use any favorite pasta variety. Bowtie, Fusilli or Penne work best. For a gluten-free option, try a chickpea or brown rice pasta.
**Any variety of feta works, but I typically use fat free.
***For the recipe, pictured, I used the sliced roasted red peppers. Use about 2 cups from the jar, drained, and chopped.