Green Pesto Pasta Salad

The smell of basil always reminds me of summer afternoons when the kitchen windows are wide open and the breeze carries the scent of the herb garden outside. I threw this pasta salad together one Saturday when friends texted they were coming over in an hour, and I had almost nothing prepped. It turned out to be one of those accidentally perfect dishes that everyone asked for again. Now it's my go-to whenever I need something quick, colorful, and crowd-pleasing.

I once brought this to a backyard picnic where it sat in a cooler for hours, and people kept going back for more even as the sun set. Someone said it tasted like the kind of thing you'd eat in a little Italian piazza, which made me laugh because I'd made it in my tiny apartment kitchen with a jar of pesto from the grocery store. That's the magic of simple ingredients done right. It doesn't need to be fancy to feel special.

Ingredients

• Short pasta (300 g): Fusilli or penne work best because their shapes trap the pesto in every twist and curve, but farfalle is lovely if you want something that looks a little more elegant on the plate.
• Frozen peas (150 g): They add a pop of sweetness and bright green color, and because you cook them right in the pasta water, there's no extra pot to wash.
• Cherry tomatoes (200 g): Halve them so their juices mingle with the pesto and olive oil, creating a light, tangy dressing that coats everything.
• Basil pesto (4 tbsp): Use a good quality store-bought version or make your own if you have fresh basil, the flavor is the heart of this dish.
• Parmesan cheese (50 g, optional): It adds a salty, nutty richness that makes the salad feel more substantial, but it's just as good without if you're keeping it dairy-free.
• Extra-virgin olive oil (2 tbsp): This loosens the pesto and helps it coat the pasta more evenly, plus it adds a silky finish.
• Salt and black pepper: Always taste before serving, the seasoning can make or break a cold pasta salad.
• Fresh basil leaves (optional): A handful torn over the top just before serving makes it look and taste like you put in way more effort than you did.

Instructions

Boil the pasta:

Bring a large pot of salted water to a rolling boil and cook your pasta until it's al dente, with just a little bite left in the center. Don't overcook it or it'll turn mushy once it cools and sits in the dressing.

Add the peas:

About two minutes before the pasta is done, toss the frozen peas right into the boiling water. They'll thaw and cook perfectly in that short time, and you'll save yourself from dirtying another pot.

Cool everything down:

Drain the pasta and peas together in a colander, then rinse them under cold running water until they're completely cool to the touch. This stops the cooking and keeps the pasta from clumping together as it sits.

Combine in a bowl:

Transfer the cooled pasta and peas to a large mixing bowl and add the halved cherry tomatoes. The tomatoes should be at room temperature so they don't cool the pasta down too much.

Dress with pesto:

Spoon in the pesto and drizzle the olive oil over everything, then toss gently but thoroughly so every piece of pasta gets coated. Use your hands or a big spoon, whatever feels easiest.

Season and finish:

Taste and add salt and pepper as needed, then stir in the Parmesan if you're using it. Garnish with torn basil leaves right before you serve, or just before you pack it up to take somewhere.

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There was a summer evening when I made a double batch of this and ate it straight from the bowl on my back steps, watching the light fade and listening to the neighbor's music drift over the fence. It wasn't a special occasion, just a quiet Tuesday, but that's when I realized food doesn't need an event to be memorable. Sometimes the best meals are the ones you make for yourself when no one's watching.

Making It Your Own

This salad is incredibly forgiving and loves additions. I've stirred in cubes of fresh mozzarella, handfuls of arugula, chunks of grilled chicken, and even crispy bacon when I had some leftover. Toasted pine nuts add a wonderful crunch, and a squeeze of lemon juice brightens everything up if the pesto feels a little heavy. One time I added roasted red peppers from a jar and it turned into a completely different dish, but still just as good.

Storing and Serving

This pasta salad keeps well in the fridge for up to three days, though it tastes best on the second day after the flavors have had time to meld. If you're making it ahead, wait to add the Parmesan and fresh basil until just before serving so they stay bright and fresh. Let it sit at room temperature for about fifteen minutes before you eat it, cold pasta can be a little dull straight from the fridge. I like to give it a quick toss and taste it again, adjusting the seasoning if needed.

What to Serve It With

This salad shines as a main dish for a light lunch or as a side at a barbecue or potluck. It pairs beautifully with grilled meats, roasted vegetables, or a simple green salad dressed with lemon and olive oil. I've served it alongside crusty bread and called it dinner more times than I can count. A chilled glass of Pinot Grigio or sparkling water with lemon makes it feel like a proper summer meal.

• Serve it in a big shallow bowl so everyone can see the colors.
• Pack it in individual containers for easy grab-and-go lunches throughout the week.
• Double the recipe if you're feeding a crowd, it disappears faster than you'd expect.

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This is one of those recipes that never gets old because it adapts to whatever mood or season you're in. Keep the ingredients on hand and you'll always have a reliable, delicious meal ready to go in less time than it takes to order takeout.

Recipe Questions & Answers

→ Can I make this ahead of time?

Yes, this salad actually improves when made 2-4 hours ahead. The flavors meld together beautifully. Store in an airtight container in the refrigerator and toss again before serving. Add fresh basil garnish just before serving for optimal appearance.

→ What pasta shapes work best?

Short pastas like penne, fusilli, and farfalle work wonderfully as they hold the pesto coating evenly. Avoid long pastas like spaghetti, which tend to clump together. Shell pasta and bow ties are also excellent choices.

→ How do I make this vegan?

Use vegan pesto made with plant-based ingredients and omit the Parmesan cheese, or substitute with nutritional yeast for a cheesy flavor. Ensure your pesto doesn't contain nuts if serving to those with allergies, or use nut-free varieties.

→ Can I use fresh peas instead of frozen?

Absolutely. Blanch fresh peas for 2-3 minutes in boiling water, then cool under cold water before adding to the salad. Frozen peas are convenient and work equally well, requiring minimal cooking time integrated into the pasta cooking process.

→ What proteins pair well with this salad?

Grilled or roasted chicken breast adds protein and heartiness. Cooked shrimp, white beans, or crispy chickpeas are excellent vegetarian options. Fresh mozzarella balls, feta cheese, or toasted pine nuts enhance texture and flavor complexity.

→ How should I store leftovers?

Store in an airtight container in the refrigerator for up to three days. The pasta may absorb some pesto over time, creating a richer flavor. If the salad becomes dry, refresh with a drizzle of olive oil and a squeeze of fresh lemon juice before serving.