Pasta salad season isn’t over until we say it’s over. And baby, it’s not over—especially since we just received this Gluten-Free Pesto Pasta Salad recipe from @talulaskitchen.
It’s fresh, flavorful, and the perfect make-ahead weeknight dinner or lunch that’s not a sad desk salad. Extra pesto can be stored in an airtight container in the fridge for up to 5 days (or frozen in ice cube trays for longer). For the freshest bite, prep the pesto in advance and toss it with your pasta salad just before serving.
We also love how easy it is to customize this recipe. Mix it up by swapping the pine nuts for pistachios, almonds, or hazelnuts. If you’re plant-based, omit the Parmesan and mozzarella or sub in vegan versions.
Pro tip: Adding ice to your pesto helps keep that vibrant green color by preventing basil from oxidizing.
Scroll for the full recipe.
Show us how you recreate (or modify) this delicious recipe and use hashtag #poosh for a chance to be featured on our social.
