Comments on: Summertime Pasta Salad with Tomatoes, Corn and Jalapeño Pesto

By: Beth Handa

Beth Handa — Wed, 05 Aug 2026 00:26:01 +0000

In reply to Cookie and Kate. Thank you!! I made it once with basil and now I'm excited to make it with cilantro.

By: Cookie and Kate

Cookie and Kate — Sun, 02 Aug 2026 19:48:02 +0000

In reply to Beth Handa. Hi Beth, I would prepare it just one day or earlier in the day, and I serve it chilled to room temperature (but not heated).

By: Beth Handa

Beth Handa — Wed, 29 Jul 2026 11:50:07 +0000

Hi-this looks delicious and I’d like to serve at a large, family BBQ. Can I prepare the entire recipe in advance? How many days and then just bring to room temp or heat? Thank you!

By: Arielle

Arielle — Fri, 24 Jul 2026 00:56:06 +0000

This has been on my monthly rotation for almost a decade and it slaps every time :) thank you for bringing this delicious concoction into so many lives!

By: Julie

Julie — Sun, 19 Jul 2026 00:00:18 +0000

Loved this! Left out the jalapeños and cilantro, added avocado, pasta shells and 50/50 parsley/basil. Really good!
It struck me, though, with the tasty herb pesto as a base, this could be transformed into a salad with whatever one has on hand. Very versatile. It would make a great potluck dish. Thank you for another recipe for my meal planning rotation.

By: Laura

Laura — Sun, 12 Jul 2026 22:50:56 +0000

Excellent recipe, light and tasty. Loved it and it will definitely be part of the regular summer rotation. Thank you for sharing.

By: Cookie and Kate

Cookie and Kate — Fri, 29 May 2026 03:29:59 +0000

In reply to Katy. Hi Katy, you can just use more basil or cilantro if you prefer.

By: Katy

Katy — Sat, 16 May 2026 11:21:11 +0000

I don’t like parsley. Is there something I can substitute?

By: Cookie and Kate

Cookie and Kate — Sat, 21 Feb 2026 23:24:35 +0000

In reply to Angela. Hi Angela, I'm glad this recipe could inspire you! Thanks for taking the time to share.

By: Angela

Angela — Fri, 20 Feb 2026 08:35:23 +0000

I’m excited to try your recipe using some of the “extra” ideas from other Commenters. I am going to use Cotija instead of Feta. Add in pickled red onions & radishes to the mix. I will roast the corn before adding it into the salad. I’m not an exclusive vegetarian, so I’m going to add in some cubed, grilled chicken breasts that I’ll marinade in the pesto first – I’ll just double the pesto recipe – 1/2 for marinade and 1/2 for tossing. I like the idea of using protein pasta – I like rotini in salads – they seem to hold up well and capture the dressing nicely – I’ll probably try a nice tri-color variety. Finally, I’ll likely decrease the amount of pasta I use overall. I’ll use a nice big serving spoon full of pasta salad over a giant serving of greens and toss to distribute the pesto throughout the dish. Sounds so good that my mouth is salivating already! Thank you for your creative recipe! I’ve just discovered your website – it’s already been bookmarked under my “Favorites”.