Green Pesto Pasta Salad (Print)

A vibrant, refreshing dish featuring tender pasta, aromatic basil pesto, sweet peas, and juicy cherry tomatoes.

# Ingredients:

→ Pasta

01 - 10.5 oz short pasta (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

# Instructions:

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 until cooled completely, and drain thoroughly.
03 - Transfer the cooled pasta and peas to a large bowl. Add the halved cherry tomatoes and toss gently to combine.
04 - Pour the pesto and olive oil over the pasta mixture. Toss gently until all ingredients are evenly coated.
05 - Season the salad with salt and freshly ground black pepper according to your preference.
06 - If desired, sprinkle grated Parmesan cheese over the salad and toss once more to distribute.
07 - Top with fresh basil leaves immediately before serving.

# Pro Tips:

01 -
  • It tastes better after sitting in the fridge for a few hours, which means you can make it ahead and actually enjoy your own party.
  • The pesto clings to every crevice of the pasta, so each bite is packed with flavor instead of swimming in a puddle at the bottom of the bowl.
  • You can eat it cold, room temperature, or even slightly warm, and it works every single time.
  • Its one of those recipes that looks impressive but is nearly impossible to mess up, even if youre distracted by conversations or a glass of wine.
02 -
  • Rinse the pasta and peas under cold water immediately after draining, otherwise the residual heat will keep cooking them and turn the peas dull and the pasta mushy.
  • If your pesto seems thick or the salad looks dry, add another tablespoon of olive oil or even a splash of the pasta cooking water before you drain it to loosen everything up.
  • Dont add the Parmesan until right before serving if youre making this ahead, because it can clump and dry out in the fridge.
03 -
  • Use a pasta shape with ridges or curves so the pesto has something to cling to, smooth shapes like spaghetti just dont work as well in a salad.
  • If youre making your own pesto, blend in a handful of spinach to stretch it further and keep the color bright without changing the flavor too much.
  • Always taste the salad after its been in the fridge because the cold mutes flavors, and you might need to add a pinch more salt or a drizzle of olive oil to bring it back to life.
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