Green Pesto Pasta Salad (Printable)

Vibrant pasta salad with aromatic basil pesto, sweet peas, and juicy cherry tomatoes. Ideal for picnics and light meals.

# 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

05 - ½ cup grated Parmesan cheese, optional

→ Seasoning

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

→ Garnish

08 - Fresh basil leaves, optional

# Directions:

01 - Bring a large pot of salted water to a rolling 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 through a colander, then rinse under cold running water until completely cooled. Drain thoroughly to remove excess moisture.
03 - Transfer the cooled pasta and peas to a large mixing bowl. Add the halved cherry tomatoes and toss gently to combine.
04 - Pour the basil pesto and extra-virgin olive oil over the pasta mixture. Toss gently until all ingredients are evenly coated with the pesto dressing.
05 - Taste the salad and season with salt and freshly ground black pepper as desired. If using Parmesan cheese, sprinkle over and toss once more. Garnish with fresh basil leaves before serving.

# Expert Advice:

01 -
  • It tastes better after sitting in the fridge for an hour, which means you can make it ahead and actually enjoy your guests.
  • The peas add a subtle sweetness that balances the sharpness of the pesto without competing with it.
  • It's one of those rare dishes that works as a side or a full meal depending on how hungry you are.
02 -
  • Rinse the pasta under cold water immediately after draining or it will stick together in a gummy clump, and no amount of pesto will save it.
  • Let the salad sit in the fridge for at least 30 minutes before serving so the flavors can marry, but give it a good stir before putting it on the table because the pesto settles.
03 -
  • Save a cup of the pasta cooking water before draining, it's starchy and salty and perfect for loosening the salad if it gets too thick in the fridge.
  • Use the best pesto you can find or afford because it's the star here, and a dull pesto will make the whole dish taste flat.
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