Green Pesto Pasta Salad (Printable Version)

Vibrant salad combining al dente pasta, sweet peas, cherry tomatoes, and aromatic basil pesto. Ideal for gatherings and warm days.

# What You Need:

→ Pasta

01 - 10.5 oz short pasta such as penne, fusilli, or farfalle

→ Vegetables

02 - 1 cup frozen peas
03 - 1⅓ cups cherry tomatoes, halved

→ Pesto

04 - 4 tablespoons basil pesto, store-bought or homemade

→ Dairy (Optional)

05 - ½ cup grated Parmesan cheese

→ Seasoning

06 - 2 tablespoons extra-virgin olive oil
07 - Salt and freshly ground black pepper to taste

→ Garnish (Optional)

08 - Fresh basil leaves

# How-To Steps:

01 - Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Add the frozen peas during the last 2 minutes of cooking time.
02 - Drain the pasta and peas in a colander, rinse under cold water to cool completely, and drain thoroughly.
03 - In a large mixing bowl, combine the cooled pasta and peas with the halved cherry tomatoes.
04 - Add the basil pesto and extra-virgin olive oil, tossing gently to coat all ingredients evenly.
05 - Season with salt and freshly ground black pepper according to your preference.
06 - If desired, add the grated Parmesan cheese and toss again to distribute evenly.
07 - Garnish with fresh basil leaves immediately before serving.

# Expert Tips:

01 -
  • It comes together in under half an hour, even if you're moving slowly and sipping wine while you cook.
  • The pesto clings to every piece of pasta and vegetable, so each bite is packed with flavor.
  • It tastes even better after sitting in the fridge for a few hours, making it perfect for meal prep or potlucks.
  • You can toss in whatever extras you have on hand and it still works beautifully.
02 -
  • Rinsing the pasta under cold water is not optional here, it removes the starch that would otherwise make the salad gummy and clumpy as it sits.
  • If the salad looks dry after it's been in the fridge, stir in a splash of olive oil or a spoonful more pesto before serving.
  • Always season cold dishes more generously than you think you need to, the chill mutes flavors and you'll thank yourself later.
03 -
  • If you're making your own pesto, freeze any extra in ice cube trays so you always have some on hand for quick meals like this.
  • Use pasta shapes with ridges or hollows, smooth pasta like spaghetti won't hold the pesto nearly as well.
  • Don't skip the olive oil, it keeps the pasta from drying out and makes the whole dish feel more luxurious.
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