Green Pesto Pasta Salad (Print Version)

Vibrant salad combining tender pasta, aromatic basil pesto, sweet peas, and juicy cherry tomatoes in one refreshing dish.

# What You Need:

→ Pasta

01 - 10.5 oz short pasta (penne, fusilli, or farfalle)

→ Vegetables

02 - 1 cup frozen peas
03 - 1⅓ cups cherry tomatoes, halved

→ Pesto

04 - 4 tablespoons basil pesto

→ Dairy

05 - ½ cup grated Parmesan cheese

→ Seasoning

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

→ Garnish

08 - Fresh basil leaves

# Directions:

01 - Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Add frozen peas during the last 2 minutes of cooking.
02 - Drain pasta and peas in a colander, rinse under cold running water until chilled, and drain thoroughly.
03 - Transfer cooled pasta and peas to a large mixing bowl. Add halved cherry tomatoes and toss gently.
04 - Pour basil pesto and extra-virgin olive oil over pasta mixture. Toss gently until all ingredients are evenly coated.
05 - Season with salt and freshly ground black pepper to taste. Add grated Parmesan cheese if desired and toss again.
06 - Transfer to serving dishes and garnish with fresh basil leaves before serving.

# Expert Tips:

01 -
  • It tastes like summer even when you make it in February under fluorescent kitchen lights.
  • You can toss it together while your coffee is still warm and have lunch sorted for three days.
  • It works cold, room temperature, or slightly warm, so timing stops being stressful.
  • Leftovers actually get better overnight as the pesto seeps into every pasta curve.
02 -
  • Rinsing the pasta under cold water isn't just about cooling it, it stops the cooking and washes away excess starch that would make the salad gummy.
  • If your pesto seems thick or clumpy, thin it with a tablespoon of the pasta cooking water before draining, it helps everything blend smoothly.
  • Don't add the tomatoes until the pasta is fully cooled, or they'll start to wilt and release too much juice.
03 -
  • Use a pasta shape with texture, smooth penne will let the pesto slide right off instead of soaking it in.
  • If you're making this ahead for a party, hold back half the pesto and stir it in just before serving so the color stays vibrant.
  • Taste the pesto before adding extra salt, some store-bought versions are already pretty salty from the cheese and nuts.
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