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Pesto pasta tossed with cherry tomatoes and black olives.

Pesto Pasta

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You only need 5 ingredients and 15 minutes to make this easy Pesto Pasta dish! It is the perfect pasta salad for summertime parties 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. 
Course Main
Cuisine American, Italian
Keyword pesto pasta, pesto pasta salad
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Servings 11 servings, 1 cup each
Calories 248
Author Kim


  • 1 pound pasta*
  • 6-8 ounce premade pesto
  • 2.25-3.8 ounce can sliced black olives drained
  • 5-6 ounces crumbled feta cheese**
  • 1 pint cherry tomatoes, halved or quartered or sliced roasted red peppers from a 16 ounce jar


  • 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.


Serving: 1cup | Calories: 248kcal | Carbohydrates: 24.9g | Protein: 8.1g | Fat: 12.8g | Saturated Fat: 1.6g | Monounsaturated Fat: 0.6g | Cholesterol: 4.1mg | Sodium: 499.2mg | Fiber: 1.5g | Sugar: 1.1g | Vitamin A: 1040IU | Calcium: 123mg | Iron: 1.2mg