Save My neighbor showed up at my door one Saturday afternoon with a glass bowl full of this pasta salad, still cool from her fridge. She said she'd made too much for her book club and thought I might like some. One bite and I was calling her for the recipe before she even made it back across the lawn. The basil hit first, bright and summery, then the sweetness of those little peas, and I realized I'd been overthinking lunch for years.
I brought this to a work potluck once and watched two people go back for thirds. One of them asked if I'd catered it, which made me laugh because I'd thrown it together that morning in my pajamas. It's become my go-to whenever someone says bring a side, because it travels well and never looks like you phoned it in.
Ingredients
- 300 g short pasta (penne, fusilli, or farfalle): Shapes with ridges or twists grab onto the pesto better than smooth noodles, and fusilli especially holds onto those little peas in its spirals.
- 150 g frozen peas: Frozen peas are sweeter than fresh because they're picked at peak ripeness, and they thaw perfectly in the pasta water without turning mushy.
- 200 g cherry tomatoes, halved: The juicy burst when you bite into them cuts through the richness of the pesto and adds little pockets of brightness.
- 4 tbsp basil pesto: This is the heart of the dish, so use a good one, whether you blend it yourself or buy a brand that actually smells like basil when you open the jar.
- 50 g grated Parmesan cheese: It adds a salty, nutty finish and helps the pesto cling to everything, though you can skip it if you need to keep it dairy-free.
- 2 tbsp extra-virgin olive oil: This loosens the pesto just enough to coat the pasta without making it greasy.
- Salt and freshly ground black pepper: Don't skip tasting before serving, because pasta needs more salt than you think.
- Fresh basil leaves for garnish: A few torn leaves on top make it look like you tried, even if 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 al dente, with just a little bite left in the center. Your package will give you a time, but start tasting a minute early.
- Add the peas:
- Toss the frozen peas straight into the pasta pot during the last two minutes of cooking. They'll thaw and brighten up without any extra effort or dishes.
- 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 out as much water as you can so the pesto doesn't get watery.
- Combine with tomatoes:
- Transfer the cooled pasta and peas to a large bowl and add your halved cherry tomatoes. Toss gently so the tomatoes stay intact and don't bruise.
- Dress with pesto and oil:
- Add the pesto and olive oil, then toss everything with a light hand until every piece of pasta has a thin green coating. You want it evenly mixed but not mashed.
- Season and finish:
- Taste a forkful, then add salt and pepper as needed. Stir in the Parmesan if you're using it, and top with a few torn basil leaves before serving.
Save My sister made this for her daughter's sixth birthday picnic and forgot to mention it had pesto in it. Three kids who'd sworn they hated green food asked for seconds. Sometimes the best trick is just not announcing what's in something until after they've already decided they like it.
Make It Your Own
I've added everything from leftover rotisserie chicken to little mozzarella balls to this salad, and it's never complained. If you want more protein, toss in some chickpeas or white beans. If you want crunch, throw in toasted pine nuts or slivered almonds. Once you've got the base down, it's basically a choose-your-own-adventure lunch.
Storing and Serving
This salad keeps in the fridge for up to three days, covered tightly. The pesto can dull a bit in color, but the flavor stays strong. I usually pull it out about twenty minutes before eating so it's not ice cold, because room temperature lets the basil really come through. If it looks dry after a day in the fridge, stir in a drizzle more olive oil before serving.
What to Serve Alongside
This salad does well next to grilled chicken, fish, or even a simple frittata. I've served it with crusty bread and called it dinner on nights when I didn't feel like turning on the oven. A crisp white wine like Pinot Grigio or a sparkling water with lemon fits right in.
- Add a handful of arugula for a peppery bite and extra green.
- Swap the cherry tomatoes for sun-dried tomatoes if you want something richer.
- Toss in a handful of fresh spinach right before serving for more color and nutrients.
Save This is the kind of recipe that makes you look capable without actually requiring much skill. Keep the ingredients around and you'll never be stuck when someone asks you to bring something worth eating.
Recipe FAQs
- → Can I prepare this salad in advance?
Yes, you can assemble it a few hours ahead. However, add the pesto just before serving or store them separately to prevent the pasta from absorbing excess oil and becoming soggy.
- → What type of pasta works best?
Short pasta shapes like penne, fusilli, or farfalle work wonderfully as they hold the pesto and vegetables well. Avoid long pasta like spaghetti, which doesn't distribute toppings evenly.
- → Is this suitable for a vegan diet?
Absolutely. Use dairy-free pesto and skip the Parmesan cheese, or substitute it with nutritional yeast or a plant-based alternative for a fully vegan version.
- → How can I add more protein?
Consider mixing in cooked chicken breast, crispy bacon, hard-boiled eggs, or toasted pine nuts. Mozzarella balls also work beautifully for a vegetarian protein boost.
- → Can I make homemade pesto for this?
Yes, homemade pesto enhances the flavor significantly. Blend fresh basil, garlic, pine nuts, Parmesan, and olive oil until smooth. Make it just before assembling the salad for best results.
- → What wine pairs well with this dish?
A crisp white wine like Pinot Grigio complements the fresh basil and bright flavors beautifully. The acidity cuts through the richness of the pesto and olive oil.