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Creamy pesto pasta salad with Parmesan in a white bowl on a wooden table

Creamy Pesto Pasta Salad with Parmesan

This creamy pesto pasta salad with Parmesan is the ultimate quick and practical meal. Ready in under 30 minutes with simple ingredients, it's perfect for busy weeknights, meal prep, or potlucks.
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Prep Time 10 minutes
Cook Time 12 minutes
Resting Time 5 minutes
Total Time 27 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 12 oz short pasta fusilli, rotini, or penne
  • 1/2 cup basil pesto store-bought or homemade
  • 1/4 cup heavy cream
  • 1/2 cup freshly grated Parmesan cheese plus more for garnish
  • 1 cup cherry tomatoes halved
  • 2 cups fresh spinach loosely packed
  • 1 tablespoon lemon juice from half a lemon
  • Salt and black pepper to taste
  • Optional: 2 tablespoons pine nuts or chopped walnuts for garnish

Method
 

  1. Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1/2 cup of pasta water before draining. Drain and rinse under cold water to stop cooking; set aside.
  2. In a large bowl, whisk together pesto, heavy cream, and lemon juice until smooth and well combined.
  3. Add the cooled pasta to the bowl with the dressing. Toss well until every piece is coated. If the dressing seems too thick, add reserved pasta water one tablespoon at a time until you reach your desired consistency.
  4. Gently fold in the halved cherry tomatoes and spinach. The spinach will wilt slightly from the residual warmth of the pasta.
  5. Stir in the grated Parmesan cheese. Season with salt and pepper to taste.
  6. Garnish with additional Parmesan and optional nuts if using. Serve immediately at room temperature or refrigerate for later.