This pasta salad was developed in an attempt to make a version of the summer classic that is less mayo heavy, herbier, and lasts in the fridge for a few days for quick lunches.

The pesto can be made up to a week in advance and we use it again in the summer cobb salad. If it’s already hot where you are, the only cooking you’ll have to do is boil the pasta. It will definitely make more than you need, but I think you will find a home for it.

For the add-ins, feel free to use what you have on hand. Diced salami, feta, roasted red peppers, olives, capers, a protein, everything works!

If you have extra grilled veggies from grilling, you can chop those up and throw them in too.