Green Pesto Pasta Salad

My neighbor brought this to a block party last summer, and I watched it disappear in minutes while heavier dishes sat untouched. The bright green pesto against the red tomatoes caught everyone's eye first, but it was the cool, herbaceous bite that kept them coming back. I asked for the recipe right there on her porch, scribbling notes on a paper napkin. She laughed and said it wasn't really a recipe, just things she tossed together when it was too hot to think. That's exactly why it works.

I made this for a potluck at work once, doubling the recipe and worrying the whole drive that it would seem too simple. A coworker who usually brought elaborate casseroles asked if I'd used fresh pasta because the texture was so good. It was just boxed penne, cooked right and cooled fast. Sometimes the simplest things get mistaken for effort, and I didn't correct her.

Ingredients

• Short pasta (300 g): Fusilli or penne works best because the twists and ridges grab onto the pesto, but farfalle looks prettiest if you're serving a crowd.
• Frozen peas (150 g): Don't bother with fresh, frozen peas are sweeter and you can toss them right into the boiling pasta water without dirtying another pot.
• Cherry tomatoes (200 g): Halve them so their juice mingles with the olive oil and pesto, creating little pockets of flavor in every bite.
• Basil pesto (4 tbsp): Homemade is wonderful, but a good jarred pesto from the refrigerated section saves time and still tastes vibrant and green.
• Parmesan cheese (50 g, optional): Adds a salty, nutty finish that makes the dish 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 keeps everything glossy and easy to toss, plus it adds a peppery richness.
• Salt and black pepper: Taste before you serve because pasta water and pesto both contain salt, and you might need less than you think.
• Fresh basil leaves (optional): A few torn leaves on top make it look like you fussed, even though you didn't.

Instructions

Boil the pasta:

Bring a large pot of salted water to a rolling boil and cook your pasta until it's just al dente, with a slight bite in the center. Don't overcook it because it will soften more as it sits with the pesto.

Add the peas:

Two minutes before the pasta is done, toss the frozen peas directly into the boiling water. They'll thaw and cook through in that short time, staying bright green and sweet.

Cool everything down:

Drain the pasta and peas together in a colander, then rinse under cold running water until they're completely cool to the touch. Shake out as much water as you can so the pesto doesn't get diluted.

Combine in a bowl:

Transfer the cooled pasta and peas to a large mixing bowl and add the halved cherry tomatoes. Use a bowl bigger than you think you need because tossing is easier with extra room.

Dress with pesto and oil:

Spoon in the pesto and drizzle the olive oil over everything, then toss gently with your hands or a big spoon until every piece is coated. The oil helps the pesto spread more evenly and keeps it from clumping.

Season and finish:

Taste a forkful and add salt and pepper as needed, then stir in the Parmesan if you're using it. Garnish with torn basil leaves right before serving for a fresh, herby aroma.

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A friend once told me this salad reminded her of picnics in Liguria, even though she'd never been. I think it's because the basil and olive oil smell like summer no matter where you are. We ate it on her fire escape with cheap wine, and it felt like vacation.

Make It Your Own

I've added shredded rotisserie chicken when I needed more protein, and it turned into a full dinner without much thought. Mozzarella balls (the small ones, bocconcini) add creaminess and look beautiful scattered throughout. Toasted pine nuts bring a buttery crunch, but any nut works if you toast it first to wake up the oils.

Storing and Serving

This keeps in the fridge for up to three days, though the basil will darken a bit and the tomatoes will release more juice. I actually prefer it on day two when everything has softened and melded together. If it seems dry after chilling, stir in a splash of olive oil or a spoonful more pesto before serving.

What to Serve Alongside

It pairs well with grilled chicken, fish, or even a simple frittata if you're serving brunch. A crisp white wine like Pinot Grigio or a sparkling water with lemon feels right on a warm day. If you're bringing it somewhere, pack the garnish separately and add it when you arrive so it looks fresh.

• For a vegan version, swap in dairy-free pesto and skip the Parmesan or use a cashew-based alternative.
• Try sun-dried tomatoes instead of fresh if you want a deeper, sweeter flavor.
• Leftovers can be eaten cold straight from the fridge or gently warmed in a skillet with a little extra oil.

Save

This is the kind of recipe you'll make without looking at the instructions after the first time. It's forgiving, adaptable, and always welcome at any table.

Recipe FAQs

→ Can I make this dish ahead of time?

Yes, this salad can be prepared up to 4 hours in advance. Store it in an airtight container in the refrigerator. Give it a gentle toss and add a splash of olive oil before serving if it appears dry.

→ How do I make it vegan?

Use dairy-free pesto made with nuts or seeds instead of cheese, and omit the Parmesan or replace it with nutritional yeast or a plant-based alternative for a vegan version.

→ What pasta shapes work best?

Short pasta shapes like penne, fusilli, or farfalle work best as they hold the pesto sauce well. Avoid long pasta like spaghetti, which doesn't mix evenly with the other ingredients.

→ Can I add protein to this dish?

Absolutely. Try adding cooked grilled chicken, mozzarella balls, roasted chickpeas, or toasted pine nuts for extra protein and texture variation.

→ What are good wine pairings?

This dish pairs excellently with crisp white wines such as Pinot Grigio, Vermentino, or Sauvignon Blanc. The acidity complements the rich pesto and fresh vegetables beautifully.

→ How should I store leftovers?

Store leftover pasta salad in an airtight container in the refrigerator for up to 3 days. It tastes best when served chilled. Add a drizzle of olive oil before serving to refresh the flavors.