Green Pesto Pasta Salad

My kitchen window was open when I tossed this together on a humid July afternoon, and the smell of basil drifted out into the backyard where my neighbor was watering her tomatoes. She knocked on my door ten minutes later asking what I was making. That pasta salad ended up feeding half the block at an impromptu porch gathering, and I've been making double batches ever since. It's one of those recipes that looks impressive but comes together so fast you barely break a sweat, even when the stove is on.

I brought this to a potluck once where three people had also brought pasta salads, and mine was the only bowl that came back empty. Someone's aunt cornered me by the dessert table and made me write down the ingredients on a napkin. The secret, I told her, was not overthinking it and letting the pesto do the work. She nodded like I'd just shared the meaning of life, and I realized that sometimes the simplest dishes are the ones people remember.

Ingredients

• Short pasta (300 g): Fusilli or penne work best because their ridges grab onto the pesto, but I've used whatever I had in the pantry and it always turned out fine.
• Frozen peas (150 g): They cook in the same pot as the pasta, which saves you a dish and gives them just the right tender bite without turning mushy.
• Cherry tomatoes (200 g): Halve them so their juice mingles with the pesto and creates little pockets of flavor that surprise you in every forkful.
• Basil pesto (4 tbsp): Store bought is perfectly acceptable here, but if you have homemade in the freezer, this is a beautiful way to use it.
• Parmesan cheese (50 g): Optional, but the salty sharpness pulls everything together and makes the dish feel a little more special.
• Extra virgin olive oil (2 tbsp): This loosens the pesto just enough so it coats every piece of pasta instead of clumping in the bottom of the bowl.
• Salt, pepper, and fresh basil: Season generously and tear the basil leaves by hand right before serving for a fragrant finish that looks effortless.

Instructions

Boil the pasta:

Bring a large pot of well salted water to a rolling boil and cook your pasta until it still has a slight firmness when you bite into it. The pasta will soften a bit as it sits with the pesto, so al dente is your friend here.

Add the peas:

Toss the frozen peas directly into the boiling pasta water during the last two minutes of cooking. They'll thaw and cook at the same time, and you'll save yourself from dirtying another pot.

Cool everything down:

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

Combine in a big bowl:

Transfer the pasta and peas to your largest mixing bowl and add the halved cherry tomatoes. Use a bowl bigger than you think you need because tossing is easier when you have room to work.

Dress with pesto and oil:

Spoon in the pesto and drizzle the olive oil over everything, then use a large spoon or your hands to toss gently until every piece is coated. Taste a piece of pasta and adjust the salt and pepper now, because it's harder to fix later.

Finish and serve:

If you're using Parmesan, fold it in at the end so it doesn't clump. Tear fresh basil leaves over the top right before you bring it to the table, and watch people lean in a little closer.

Save

One summer evening, I packed this into a container and took it to the park where my friends were meeting for an outdoor movie. We sat on blankets under string lights, and I passed around forks while the opening credits rolled. Someone said it tasted like the kind of meal you'd eat in a garden in Tuscany, and even though none of us had ever been, we all agreed it felt true. Food has a way of creating a sense of place even when you're just sitting on the grass in your own town.

Making It Your Own

This salad is forgiving and practically begs you to improvise. I've added cubes of fresh mozzarella when I had them, and once I stirred in leftover rotisserie chicken to turn it into a full meal. A handful of toasted pine nuts scattered on top adds a nutty crunch that makes it feel a little fancy, and arugula folded in at the last minute gives it a peppery bite. If you want to make it vegan, swap the Parmesan for nutritional yeast and check that your pesto is dairy free, and no one will miss a thing.

Storing and Serving

This pasta salad actually improves after a few hours in the fridge as the flavors settle into each other, so it's ideal for making ahead. I store it in an airtight container and give it a good stir before serving because the pesto sometimes pools at the bottom. If it seems a little dry after chilling, a drizzle of olive oil and a squeeze of lemon juice will wake it right back up. It keeps well for up to two days, though in my house it rarely lasts that long.

Pairing Suggestions

I've served this alongside grilled chicken, roasted vegetables, and even just a loaf of crusty bread with butter. It's light enough to be a side but satisfying enough to stand on its own, especially if you add some protein. A cold glass of Pinot Grigio or a sparkling water with lemon feels right next to it, and on lazy days I'll eat a big bowl of it with nothing else and call it dinner.

• Serve it with grilled lemon chicken or seared salmon for a complete summer meal.
• Pack it in individual containers for an easy lunch that travels well and tastes great cold.
• Double the batch if you're feeding a crowd, because people always come back for seconds.

Save

This pasta salad has become my default answer when someone asks me to bring something easy and crowd pleasing. It never fails, and it always makes me look like I put in more effort than I actually did.

Recipe FAQs

→ Can I make this salad ahead of time?

Yes, you can prepare it up to 4 hours in advance. Store it in an airtight container in the refrigerator. Add fresh basil garnish just before serving to maintain its vibrant appearance and aroma.

→ What type of pasta works best for this dish?

Short pasta varieties like penne, fusilli, or farfalle are ideal as they hold the pesto sauce well and create a pleasant texture. Avoid long pasta like spaghetti, which doesn't combine as evenly with the other ingredients.

→ How do I make a vegan version?

Use dairy-free pesto made with seeds instead of pine nuts, and omit the Parmesan cheese or substitute it with nutritional yeast for a savory flavor. Ensure all ingredients, including the pasta, are plant-based.

→ Can I use fresh peas instead of frozen?

Absolutely. If using fresh peas, blanch them for 2-3 minutes in boiling salted water, then immediately transfer to ice water to preserve their bright color and tender texture before adding to the salad.

→ What are some protein additions I can include?

Consider adding grilled chicken breast, roasted chickpeas, fresh mozzarella balls, or toasted pine nuts for added protein and flavor. These additions complement the basil pesto while keeping the dish balanced.

→ How should I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. The pasta may absorb the pesto over time, so you can refresh it with a drizzle of olive oil and fresh herbs before serving.