Why You’ll Love this Zesty Pesto Pasta Salad
If you’re looking for a pasta salad that breaks all the rules, this zesty pesto version will become your new go-to potluck superstar.
I’m obsessed with how the cilantro and macadamia nuts create a bright, unexpected twist on traditional basil pesto.
The creamy goat cheese melts slightly into the sauce, while jalapeños add just enough heat without overwhelming your taste buds.
Can you imagine the lime juice cutting through it all with that perfect acidic balance?
Trust me, when friends ask for the recipe (and they will), you might be tempted to keep this little secret to yourself.
What Ingredients are in Zesty Pesto Pasta Salad?
This vibrant pasta salad gets its distinctive flavor from a cilantro-based pesto that’s miles away from the traditional basil version you might be used to. The combination of macadamia nuts and goat cheese creates a creamy, rich base, while jalapeños and lime juice add that signature zesty kick that makes this dish unforgettable.
I find the balance between creamy, spicy, and tangy absolutely irresistible.
- 400g pasta (any short shape works well)
- 1/2 cup macadamia nuts, lightly toasted
- 3 cloves garlic
- 1 1/2 cups cilantro leaves
- 1/2 cup goat cheese
- 2 jalapeño peppers, seeded and roughly chopped
- 4 tablespoons extra virgin olive oil
- 2 tablespoons lime juice
- 1 teaspoon salt
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How to Make this Zesty Pesto Pasta Salad
Making this vibrant pasta salad starts with preparing the pesto sauce, which comes together in minutes.
First, cook 400g of your favorite pasta according to package directions, then drain and let it cool completely. While the pasta cools, gather the pesto ingredients: 1/2 cup of lightly toasted macadamia nuts, 3 cloves of garlic, 1 1/2 cups of fresh cilantro leaves, 1/2 cup of goat cheese, 2 seeded and roughly chopped jalapeño peppers, plus salt and pepper for seasoning.
Add all these components to your food processor and pulse until they form a rough paste—I prefer keeping a bit of texture rather than blending until completely smooth.
With the processor running, slowly drizzle in 4 tablespoons of extra virgin olive oil and 2 tablespoons of lime juice until incorporated. The result should be a vibrant green sauce with a consistency that’s thick but pourable. Can you believe how much more interesting this is than traditional pesto?
Now comes the fun part: in a large bowl, gently toss your cooled pasta with the freshly made pesto until every piece is coated.
Sprinkle in some grated Parmesan cheese to taste, giving everything another gentle stir. Finally, fold in half a box of halved cherry tomatoes, reserving some to scatter decoratively across the top of your finished salad. The contrast between the creamy green pesto and the bright red tomatoes makes for a dish that’s as beautiful as it’s delicious.
Zesty Pesto Pasta Salad Substitutions and Variations
While the classic version of this pasta salad is absolutely delicious, you can easily customize it to suit your taste preferences or accommodate dietary restrictions. Not a fan of macadamia nuts? Try pine nuts or walnuts instead.
For a dairy-free option, swap the goat cheese for nutritional yeast or your favorite vegan cheese alternative.
I sometimes trade jalapeños for milder poblanos when serving kids, or kick up the heat with serranos for my spice-loving friends. The pasta is flexible too—I’ve used gluten-free, whole wheat, and even chickpea pasta with great results.
And those cherry tomatoes? Sun-dried tomatoes make a wonderful winter substitute.
What to Serve with Zesty Pesto Pasta Salad
Now that you’ve mastered the perfect pasta salad, let’s talk about what to serve alongside it.
I love pairing this zesty cilantro creation with grilled proteins—chicken, shrimp, or even a flank steak work beautifully. The bright, tangy flavors complement anything kissed by flame.
For a vegetarian spread, try roasted portobello mushrooms or simple garlic bread to soak up that extra pesto goodness.
A crisp green salad with a light vinaigrette provides textural contrast, while a chilled soup (gazpacho, anyone?) makes for an impressive summer lunch duo.
My personal favorite? A glass of chilled Sauvignon Blanc that mirrors those herbaceous, citrusy notes.
Final Thoughts
Versatility remains the true beauty of this pesto pasta salad.
I’ve served it at summer picnics, quick weeknight dinners, and even fancy brunches where it disappeared within minutes. The cilantro-macadamia pesto brings a bright, unexpected twist that’ll have friends begging for your secret.
Make it your own—add grilled chicken for protein, swap in your favorite cheese, or double the jalapeños if you’re brave.
Trust me, I’ve tried it with roasted vegetables during fall, and it’s equally delightful.
Zesty Pesto Pasta Salad With Cilantro Bliss
Ingredients
Equipment
Method
- Cook pasta according to package directions, then drain and let cool completely.
- While pasta cools, add macadamia nuts, garlic, cilantro leaves, goat cheese, jalapeño peppers, and salt to a food processor.
- Pulse until ingredients form a rough paste, maintaining some texture rather than blending completely smooth.
- With the processor running, slowly drizzle in olive oil and lime juice until incorporated. The sauce should be thick but pourable.
- In a large bowl, gently toss the cooled pasta with the freshly made pesto until every piece is coated.
- Sprinkle in grated Parmesan cheese to taste and stir gently to combine.
- Fold in most of the halved cherry tomatoes, reserving some to scatter decoratively across the top of the finished salad.
