Linguine Salad with Pesto Salad Dressing
This Italian linguine salad with pesto salad dressing offers pure la dolce vita and is a must-try for pasta lovers. Al dente linguine, colorful fresh vegetables, and a super easy 2-ingredient pesto salad dressing create a burst of flavor in every bite. Perfect for large gatherings as the vegetarian salad can be made well in advance.
This pasta salad is an adaptation of my mom’s spaghetti salad that she made for numerous family gatherings while growing up in Germany.
Packed with Mediterranean flavors, this quick and easy pasta salad offers a variety of colors and textures. It’s a breeze to make in less than 30 minutes – perfect for busy weeknights or if you’re prepping for large gatherings.
Whether served as a filling main or as a side salad at parties, this cold linguine salad is a great option for summer BBQs, picnics, potlucks, and family celebrations.
For more easy pasta salad ideas, check out my macaroni shrimp salad and German pasta salad as well.
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Linguine Salad With Pesto Dressing
Ingredients
- 8 oz linguine fresh or dried
- 1 cup arugula washed, dried
- 1 red bell pepper finely sliced
- 1 small red onion finely sliced
- 1/2 English cucumber thin ribbons
- 1/2 cup cherry tomatoes halved
- 1/4 cup black olives halved
Pesto Salad Dressing
- 3/4 cup pesto
- 1/4 cup white wine vinegar extra virgin
- 1 tsp salt
- 1/8 tsp black pepper ground
Toppings
- 1/4 cup feta cheese crumbed
- 3 tbsp toasted pine nuts
Instructions
- Cook linguine following the package directions until al dente. Rinse it under cold water and drain any excess water.8 oz linguine
- In a large bowl, combine cooked linguine, arugula, chopped veggies, and black olives.1 cup arugula, 1 red bell pepper, 1 small red onion, 1/2 English cucumber, 1/2 cup cherry tomatoes, 1/4 cup black olives
- In a separate small bowl, whisk together pesto, white wine vinegar, salt, and pepper to create the dressing. Season to taste.3/4 cup pesto, 1/4 cup white wine vinegar, 1 tsp salt, 1/8 tsp black pepper
- Pour 2/3 of the dressing over the salad mixture and toss until well coated.
- Arrange the salad on a large serving platter. Add crumbed feta cheese and toasted pine nuts on top of the salad.1/4 cup feta cheese, 3 tbsp toasted pine nuts
- Serve or refrigerate for a few hours to let the flavors meld together.
Video
Notes
Nutrition
Ingredients and substitutions
- Linguine: I chose linguine for this pasta salad but you can also use spaghetti, fettuccine, angel hair pasta, or make your own ribbon noodles.
- Bell pepper: You’ll need one finely sliced red pepper but you can also opt for a yellow bell pepper or green pepper.
- Arugula: Fresh and peppery, adding a unique flavor to the salad.
- Cucumber: Fresh English cucumber, thin ribbons or finely sliced.
- Tomatoes: Cherry tomatoes add sweetness and bright acidity.
- Onion: Thinly sliced red onion for some savory sharpness. You can also use green onion.
- Olives: Sliced or whole black olives add extra color and a briny flavor.
- Pesto: Use your favorite green pesto recipe or choose store-bought pesto for convenience. I typically use my sunflower seed pesto or mint cashew pesto.
- White wine vinegar: It adds acidity to the pesto salad dressing creating a vinaigrette-like sauce.
- Toppings: Crumbled feta and toasted pine nuts add extra flavor and a nutty crunch.
