Green Pesto Pasta Salad (Printable Version)

A vibrant salad featuring tender pasta, aromatic basil pesto, sweet peas, and juicy cherry tomatoes. Easy to prepare and perfect for any occasion.

# What You Need:

→ Pasta

01 - 10.5 oz short pasta such as penne, fusilli, or farfalle

→ Vegetables

02 - 1 cup frozen peas
03 - 1 1/3 cups cherry tomatoes, halved

→ Pesto

04 - 4 tablespoons basil pesto, store-bought or homemade

→ Dairy

05 - 1/2 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

# Steps:

01 - Bring a large pot of salted water to a 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 in a colander, rinse under cold water until cooled, and drain thoroughly.
03 - Transfer the cooled pasta and peas to a large mixing bowl. Add the halved cherry tomatoes and toss to combine.
04 - Add the basil pesto and extra-virgin olive oil to the bowl, tossing gently until all ingredients are evenly coated.
05 - Season the salad with salt and freshly ground black pepper according to your preference.
06 - If using Parmesan cheese, sprinkle it over the salad and toss gently to incorporate.
07 - Top with fresh basil leaves and serve immediately or refrigerate until ready to serve.

# Expert Pointers:

01 -
  • It comes together in under half an hour, which means you can make it right before guests arrive and still look effortlessly prepared.
  • The pesto does all the heavy lifting for flavor, so theres no need to fuss with a complicated dressing or worry about seasoning.
  • It tastes even better after sitting in the fridge for a few hours, making it the rare dish that rewards you for making it ahead.
02 -
  • Rinse the pasta under cold water immediately after draining or it will keep cooking and turn mushy, which ruins the texture of the whole salad.
  • Dont add the pesto while the pasta is still warm because it will separate and turn oily instead of staying creamy and vibrant.
  • Taste the salad after it has been in the fridge because cold dulls flavor, so you may need to add more salt or a splash of olive oil before serving.
03 -
  • Use a pasta shape with texture like fusilli or farfalle because smooth shapes like penne let the pesto slide right off.
  • If your pesto tastes too intense straight from the jar, the olive oil and Parmesan will mellow it out beautifully once everything is tossed together.
  • Always make more than you think you need because this disappears faster than any other pasta salad Ive ever made.
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