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Photo Credit: Elizabeth Newman

Giada's Pesto Pasta Salad

Herby pesto pairs brilliantly with sweet tangy roasted tomatoes and salty bits of feta cheese. Throw it all together with some pasta and zucchini and you might even get your kids to eat their vegetables!

To make things even easier, you can use storebought pesto, like my favorite from Bio Orto, in place of the homemade version.

Pesto Pasta Salad

Photo Credit: Lizzy Newman

Giada's Pesto Pasta Salad

Rated 5.0 stars by 1 users

Prep Time

20 minutes

Cook Time

30 minutes


Giada De Laurentiis

Image of Giada's Pesto Pasta Salad



  1. Preheat the oven to 450 degrees F.

  2. On a rimmed baking sheet combine the tomatoes, zucchini, basil sprigs, garlic, olive oil, salt and chili paste. Toss well to coat evenly. Roast the vegetables for until soft and beginning to brown, about 30 minutes, stirring halfway through. Set aside to cool. Remove and discard the basil sprigs and whole garlic.
  3. For the pesto, in the bowl of a food processor combine the basil, parsley, pine nuts and garlic. Puree until roughly chopped. With the motor running drizzle in the olive and salt. Pour the pesto into a bowl and stir in the parmesan cheese.
  4. To the pesto add the cooked and cooled pasta and the cooled vegetables. Stir to evenly coat the pasta in the pesto. Add 1/4 cup of pasta water thin the dressing if needed. Stir in the crumbled feta and serve.
  5. *Cook’s note: Cook the pasta 2 minutes less than suggested on the package directions, about 9 minutes. Reserve 1/4 cup of the pasta water, then strain the pasta and spread it on a rimmed baking sheet to cool to room temperature. Do not rinse the pasta. 

2 reviews & comments

  • Author's avatar image
    The Giadzy Team

    Hi Kim, the vegetables are roasted at 450 degrees Fahrenheit!

  • Author's avatar image

    At what temperature do I roast vegetables?

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