Here is my favorite pesto pasta salad with goat cheese, featuring roasted asparagus, cherry tomatoes, fresh herbs, and a tangy lemon pesto dressing that comes together in under 30 minutes.
This pasta salad is my go-to recipe for summer potlucks and weeknight dinners when it’s too hot to cook. I love making a big batch on Sunday so we have easy lunches ready for the week. Plus, it tastes even better the next day once all the flavors have had time to soak in.
Why You’ll Love This Pesto Pasta Salad
- Quick and easy – This pasta salad comes together in under 30 minutes, making it perfect for busy weeknights or last-minute gatherings.
- Simple ingredients – With just a handful of fresh ingredients you can easily find at any grocery store, there’s no hunting down specialty items.
- Great for meal prep – Make it ahead and enjoy it throughout the week for lunches or quick dinners. It tastes even better the next day when the flavors have time to meld together.
- Crowd-pleaser – The creamy goat cheese and bright pesto make this pasta salad something everyone will ask for the recipe. It works perfectly as a side dish or light main course.
- Versatile and customizable – You can easily swap in different vegetables or pasta shapes based on what you have on hand or what’s in season.
What Kind of Pesto Should I Use?
You can use store-bought or homemade pesto for this pasta salad, and both will give you great results. If you’re going the store-bought route, look for pesto in the refrigerated section rather than the shelf-stable jars – it tends to have a fresher, more authentic flavor. Traditional basil pesto is the classic choice here, but feel free to experiment with other varieties like sun-dried tomato pesto or kale pesto if you want to switch things up. Just keep in mind that different pestos have varying salt levels, so taste your pasta salad before adding extra salt to make sure you don’t overdo it.
Options for Substitutions
This pasta salad is pretty forgiving when it comes to swapping ingredients:
- Penne: Any short pasta shape works great here – try fusilli, farfalle, or rotini. They all hold onto the pesto nicely and make for easy eating.
- Asparagus: Not a fan of asparagus? Swap it with green beans, broccoli florets, or zucchini. Just blanch or roast them the same way you would the asparagus.
- Pesto: Store-bought pesto is totally fine, but if you’re out, you can make a quick version with basil, garlic, olive oil, and nuts. Sun-dried tomato pesto also works if you want to switch things up.
- Goat cheese: If goat cheese isn’t your thing, crumbled feta or small mozzarella balls (bocconcini) make good substitutes. For a dairy-free option, just leave it out and add some toasted pine nuts for richness.
- Parsley: Fresh basil works wonderfully here and actually pairs even better with pesto. You could also use a mix of both for extra freshness.
Watch Out for These Mistakes While Cooking
The biggest mistake people make with pasta salad is not seasoning the pasta water generously with salt – your water should taste like the sea, which is your only chance to season the pasta from the inside out.
Another common error is rinsing the hot pasta after draining, but for this recipe you actually want to rinse it with cold water to stop the cooking process and cool it down quickly for a proper pasta salad texture.
Overcooking asparagus is easy to do since those thin spears can go from perfectly tender to mushy in just a couple minutes, so keep a close eye on them and pull them out when they’re still bright green with a slight bite.
Finally, don’t add the goat cheese while the pasta is piping hot or it’ll completely melt into the dish – let everything cool to room temperature first so the cheese stays in nice crumbles throughout the salad.
What to Serve With Pesto Pasta Salad?
This pesto pasta salad is perfect for picnics and potlucks, and it pairs really well with grilled chicken or salmon if you want to add some protein. I love serving it alongside other summer favorites like caprese skewers, fresh fruit, or a simple arugula salad with a light vinaigrette. It also makes a great side dish for barbecued meats or grilled vegetables, especially during warm weather when you want something fresh and filling. Since the salad is already pretty rich from the goat cheese and pesto, keep your sides light and simple to balance everything out.
Storage Instructions
Store: This pasta salad actually gets better after sitting in the fridge for a few hours as the flavors blend together. Keep it in an airtight container in the refrigerator for up to 4 days. You might need to add a splash of olive oil or lemon juice before serving since pasta tends to soak up the dressing as it sits.
Make Ahead: This is a great dish to prep the night before a party or potluck. Just hold off on adding the goat cheese and parsley until right before serving so they stay fresh and the cheese doesn’t get too soft and mixed in.
Serve: This pasta salad is meant to be enjoyed cold or at room temperature, so just give it a good stir and let it sit out for about 15 minutes before serving if it’s been in the fridge. The flavors really shine when it’s not ice cold!
| Preparation Time | 15-20 minutes |
| Cooking Time | 10-15 minutes |
| Total Time | 25-35 minutes |
| Level of Difficulty | Easy |
| Servings | 6 servings |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1850-2000
- Protein: 48-54 g
- Fat: 65-72 g
- Carbohydrates: 250-270 g
Ingredients
For the base:
- 1 lb penne (I always use Barilla for the best al dente texture)
- 1 bunch asparagus (trimmed and cut into 2-inch pieces for roasting)
- 1 tbsp olive oil
- salt
- pepper
- 1 cup cherry tomatoes (halved)
For the dressing and finish:
- 1/2 cup pesto (I prefer Buitoni for the most authentic basil flavor)
- 3 tbsp lemon juice (freshly squeezed for bright acidity)
- 4 oz goat cheese
- 1/4 cup parsley
Step 1: Prepare and Roast the Asparagus
- 1 bunch asparagus
- 1 tbsp olive oil
- salt
- pepper
Preheat your oven to 400°F.
While it heats, trim the asparagus and cut into 2-inch pieces.
Toss with olive oil, salt, and pepper on a sheet pan, spreading in a single layer.
Roast for 10 minutes until tender-crisp and lightly caramelized.
Transfer to a large bowl to cool slightly.
Step 2: Cook the Pasta to Al Dente
- 1 lb penne
While the asparagus roasts, bring a large pot of salted water to a boil and cook the penne according to package directions until al dente.
Reserve about 1/4 cup of pasta water before draining—this starchy liquid helps the pesto coat the pasta evenly.
Add the drained hot pasta to the bowl with the roasted asparagus.
Step 3: Build the Dressing and Combine
- 1/2 cup pesto
- 3 tbsp lemon juice
- 1 cup cherry tomatoes
- reserved pasta water
While everything is still warm, add the pesto and lemon juice to the pasta and asparagus, tossing gently to coat.
I find that freshly squeezed lemon juice brightens the pesto’s basil flavor better than bottled, and the warmth of the pasta helps the pesto distribute more evenly.
Add a splash of the reserved pasta water if needed to loosen the mixture slightly.
Fold in the halved cherry tomatoes.
Step 4: Finish with Goat Cheese and Fresh Herbs
- 4 oz goat cheese
- 1/4 cup parsley
Once the pasta salad has cooled to room temperature, crumble the goat cheese over the top and sprinkle with fresh parsley.
I like to fold the goat cheese in gently rather than mixing it aggressively, so you get creamy pockets throughout the salad instead of a uniform coating.
Taste and adjust seasoning with additional salt and pepper as needed.
Easy Pesto Pasta Salad with Goat Cheese
Ingredients
Method
- Preheat your oven to 400°F. While it heats, trim the asparagus and cut into 2-inch pieces. Toss with olive oil, salt, and pepper on a sheet pan, spreading in a single layer. Roast for 10 minutes until tender-crisp and lightly caramelized. Transfer to a large bowl to cool slightly.
- While the asparagus roasts, bring a large pot of salted water to a boil and cook the penne according to package directions until al dente. Reserve about 1/4 cup of pasta water before draining—this starchy liquid helps the pesto coat the pasta evenly. Add the drained hot pasta to the bowl with the roasted asparagus.
- While everything is still warm, add the pesto and lemon juice to the pasta and asparagus, tossing gently to coat. I find that freshly squeezed lemon juice brightens the pesto's basil flavor better than bottled, and the warmth of the pasta helps the pesto distribute more evenly. Add a splash of the reserved pasta water if needed to loosen the mixture slightly. Fold in the halved cherry tomatoes.
- Once the pasta salad has cooled to room temperature, crumble the goat cheese over the top and sprinkle with fresh parsley. I like to fold the goat cheese in gently rather than mixing it aggressively, so you get creamy pockets throughout the salad instead of a uniform coating. Taste and adjust seasoning with additional salt and pepper as needed.