Green Pesto Pasta Salad (Printable)

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

# What You'll Need:

→ Pasta

01 - 10.5 ounces 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

# Step-by-Step:

01 - Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. During the final 2 minutes of cooking, add the frozen peas to the pot.
02 - Drain the pasta and peas thoroughly in a colander, then rinse under cold running water until completely cooled. Ensure all excess water is drained.
03 - Transfer the cooled pasta and peas to a large mixing bowl. Add the halved cherry tomatoes and mix gently.
04 - Add the basil pesto and extra-virgin olive oil to the bowl. Toss all ingredients gently until evenly coated with the pesto mixture.
05 - Adjust seasoning by adding salt and freshly ground black pepper according to your preference. Toss again to distribute seasoning evenly.
06 - If using Parmesan cheese, sprinkle over the salad and toss gently. Top 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 own party.
  • The peas add a pop of sweetness that balances the richness of the pesto in a way that feels almost accidental but completely necessary.
  • Leftovers keep beautifully for two days, and sometimes I eat them straight from the container at midnight.
02 -
  • Rinsing the pasta under cold water is not optional here, it stops the cooking and prevents the salad from turning into a gummy mess.
  • If the pesto seems too thick or the salad looks dry after chilling, stir in another tablespoon of olive oil before serving.
03 -
  • Use a good quality pesto, whether homemade or store bought, because it's the backbone of the entire dish and you'll taste the difference.
  • If you're making this for a party, keep a little extra pesto and olive oil on the side to refresh the salad just before serving.
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