Pin I threw this together on a sticky July afternoon when the thought of turning on the oven made me want to lie down on the kitchen floor. The basil in my garden was threatening to bolt, the cherry tomatoes were piling up faster than I could eat them, and I had a potluck in three hours. What started as a desperate fridge dive turned into the dish everyone asked me to bring again and again. Its become my go-to when I need something that tastes like effort but really just needs a pot of boiling water and a good arm for tossing.
The first time I brought this to a backyard gathering, I watched a friend scrape the bowl with her finger when she thought no one was looking. She looked up, caught my eye, and just shrugged. That moment told me everything I needed to know. This isnt fancy food, but its the kind that makes people happy in an uncomplicated way. I started keeping the ingredients on hand just in case someone mentioned getting together last minute.
Ingredients
- Short pasta (300 g): Fusilli and penne are my favorites because their shapes grab onto the pesto and peas, but farfalle works beautifully if you want something that looks a little fancier on the plate.
- Frozen peas (150 g): I always use frozen because theyre already blanched and sweet, plus you can toss them right into the pasta water without dirtying another pot.
- Cherry tomatoes (200 g): Halve them so their juices mingle with the pesto and create little pockets of brightness, and if theyre really ripe, they add a slight sweetness that balances the garlic.
- Basil pesto (4 tbsp): Homemade is wonderful if you have the time, but a good jarred pesto works perfectly well and no one will judge you for taking the shortcut.
- Parmesan cheese (50 g, optional): This adds a salty, nutty finish that makes the whole dish feel more substantial, though you can skip it entirely for a lighter version or if youre keeping it vegan.
- Extra-virgin olive oil (2 tbsp): A little drizzle loosens the pesto and keeps everything glossy instead of clumpy, plus it adds a fruity richness that rounds out the flavors.
- Salt and black pepper: Taste before you add salt because the pesto and Parmesan are already salty, but a few grinds of black pepper wake everything up.
- Fresh basil leaves (optional): A handful torn on top right before serving makes it look like you tried harder than you did.
Instructions
- Boil the pasta:
- Bring a large pot of salted water to a rolling boil and cook your pasta until its just al dente, with a slight bite in the center. Dont skip the salt in the water, it seasons the pasta from the inside out and makes a real difference.
- Add the peas:
- Two minutes before the pasta is done, toss the frozen peas right into the boiling water with the pasta. Theyll thaw and cook in that short time, staying bright green and sweet.
- Drain and cool:
- Drain everything in a colander, then rinse under cold running water until the pasta and peas are completely cool to the touch. Shake the colander well to get rid of excess water, or your salad will be watery and sad.
- Combine with tomatoes:
- Transfer the cooled pasta and peas to a large mixing bowl and add the halved cherry tomatoes. Toss gently so the tomatoes stay intact and dont turn to mush.
- Dress with pesto:
- Spoon in the pesto and drizzle over the olive oil, then toss everything together with your hands or a big spoon until every piece is coated. The oil helps the pesto spread more easily and keeps it from clumping in one spot.
- Season and finish:
- Taste a bite, then add salt and pepper as needed, remembering that the pesto is already seasoned. If youre using Parmesan, sprinkle it in now and toss one more time, then top with torn basil leaves if you have them.
Pin I made this for a picnic once and forgot to pack forks, so we ate it with our hands straight from the bowl like kids at a campfire. The sun was setting, someone had brought a bottle of cold white wine, and we sat on a blanket laughing at how fancy we werent. That night it became more than just a pasta salad, it became the thing we made when we wanted to feel easy and together. Food like this doesnt need an occasion, it creates one.
Making It Ahead
This salad actually improves after a few hours in the fridge because the pasta absorbs the pesto and the flavors meld together into something more cohesive. If youre making it the night before, hold back on the Parmesan and basil, then stir them in right before serving so they stay fresh and vibrant. Sometimes the pasta will soak up the dressing as it sits, so I keep a little extra pesto and olive oil on hand to toss in if it looks dry. You can eat it straight from the fridge or let it sit on the counter for twenty minutes to take the chill off, depending on your mood.
Variations That Work
Ive added shredded rotisserie chicken when I needed this to be a full meal, and Ive stirred in small mozzarella balls for a creamier, more indulgent version. Toasted pine nuts or slivered almonds add a nice crunch if you want more texture, and a handful of arugula tossed in at the end gives it a peppery bite. Once I ran out of pesto and used sun-dried tomato paste mixed with olive oil, and it was completely different but just as good. The base is forgiving, so you can make it yours depending on what you have or what sounds good that day.
Serving Suggestions
This works beautifully as a side dish next to grilled chicken or fish, or you can serve it on its own with crusty bread and a simple green salad for a light lunch. It travels well to picnics and potlucks because it doesnt wilt or get soggy, and it looks pretty on a platter if youre bringing it somewhere. Ive also packed it into jars for work lunches, and it holds up perfectly without getting sad or separating.
- Pair it with a crisp Pinot Grigio or Sauvignon Blanc if youre serving it at a dinner party.
- Add a squeeze of lemon juice right before serving if you want a brighter, tangier finish.
- Serve it in individual bowls with extra Parmesan on the side so people can add as much as they want.
Pin This is the kind of recipe that quietly becomes part of your routine without you realizing it. Keep the ingredients around, and youll always have something good to eat or share.
Recipe Q&A
- → Can I make this ahead of time?
Yes, this salad can be prepared a few hours in advance. Store it in an airtight container in the refrigerator. Add fresh basil garnish just before serving to maintain its vibrant appearance. If the salad seems dry after refrigeration, toss with a little extra olive oil before serving.
- → What type of pasta works best?
Short pasta shapes like penne, fusilli, or farfalle work wonderfully as they hold the pesto coating well. Choose whole wheat or legume-based pasta for added nutrition if desired. Avoid very thin or long pastas as they don't capture the pesto sauce as effectively.
- → Can I use homemade pesto instead of store-bought?
Absolutely! Homemade pesto adds wonderful freshness and depth of flavor. Simply blend fresh basil, garlic, pine nuts, Parmesan, and olive oil until you reach your desired consistency. Adjust the amount based on how intensely flavored you prefer your salad.
- → How do I make this vegan?
For a vegan version, use dairy-free pesto made without cheese and pine nuts, or prepare basil pesto using cashews or walnuts instead. Omit the Parmesan cheese or substitute with nutritional yeast or vegan Parmesan alternatives for a similar savory note.
- → What vegetables can I add or substitute?
Feel free to customize with diced bell peppers, cucumber, red onion, fresh corn, or zucchini. Blanched asparagus or green beans also work well. Add ingredients that complement the basil pesto and maintain a balanced color palette for visual appeal.
- → How should I store leftover salad?
Store in an airtight container in the refrigerator for up to three days. The pasta will gradually absorb the pesto dressing, so you may want to add a splash of olive oil when reheating. Bring to room temperature before serving for the best flavor.