Save My neighbor showed up one Saturday morning with a bowl of this pasta salad, still cool from her fridge, and I ate it standing at the counter. The pesto clung to every twist of pasta, the peas were sweet and bright, and the tomatoes burst with juice. I asked for the recipe on the spot. She laughed and said it was barely a recipe, just things she tossed together when the basil in her garden went wild.
I brought this to a potluck once and watched someone go back for thirds. They thought I had spent all morning in the kitchen, but really I had made it during a phone call, one hand stirring, the other holding the receiver. It is the kind of dish that makes you look more competent than you feel. I have made it dozens of times since, and it never fails to disappear from the table first.
Ingredients
- Short pasta (300 g): Fusilli or penne work best because their shapes trap the pesto in every bite, turning each forkful into a little flavor pocket.
- Frozen peas (150 g): They cook in the same pot as the pasta, which saves you a dish and keeps them tender without turning mushy.
- Cherry tomatoes (200 g): Halve them so their juices mingle with the pesto and create a light, tangy sauce that coats everything.
- Basil pesto (4 tbsp): Use store bought if you are in a hurry, or homemade if you have basil begging to be used, either way it is the backbone of the dish.
- Parmesan cheese (50 g): This is optional but highly recommended, it adds a salty, nutty finish that makes the salad feel more complete.
- Extra virgin olive oil (2 tbsp): It loosens the pesto just enough so it spreads easily and keeps the pasta from clumping as it cools.
- Salt and black pepper: Taste before you serve, pasta needs more salt than you think, especially when it is cold.
- Fresh basil leaves: A handful torn over the top makes it look like you tried, even if you did not.
Instructions
- Boil the pasta:
- Bring a large pot of salted water to a rolling boil and cook the pasta until it is al dente, with just a bit of chew left in the center. Do not overcook it, or it will turn soft and sad once it cools.
- Add the peas:
- Toss the frozen peas into the pot during the last two minutes of cooking. They will thaw and soften just enough without losing their bright green color.
- Cool everything down:
- Drain the pasta and peas together, then rinse them under cold water until they stop steaming. Shake the colander a few times to get rid of excess water, or the salad will be soupy.
- Combine with tomatoes:
- Transfer the pasta and peas to a large bowl and add the halved cherry tomatoes. The tomatoes should be at room temperature so they release their juices when you toss everything together.
- Dress with pesto:
- Spoon in the pesto and drizzle the olive oil over the top, then toss gently with your hands or a spoon until every piece of pasta is coated. Be patient, it takes a minute for the pesto to spread evenly.
- Season and finish:
- Taste a bite, then add salt and pepper as needed. If you are using Parmesan, sprinkle it in now and toss again, then garnish with torn basil leaves right before serving.
Save I made this for a picnic once and forgot to pack forks. We ate it with our fingers, pulling out pieces of pasta one at a time, laughing at how undignified we looked. It tasted even better that way, messy and warm in the sun. That is when I realized this dish does not need much from you, just good ingredients and a willingness to let it be what it is.
Make It Your Own
I have added grilled chicken when I needed more protein, torn mozzarella when I wanted it richer, and toasted pine nuts when I felt fancy. My sister throws in sun dried tomatoes and calls it her version. You can swap the pesto for red pepper paste or toss in arugula at the end. It is flexible enough to handle whatever you have on hand, and it always works.
Serving and Storing
This salad is best served at room temperature or slightly cool, never straight from the fridge. If you make it the night before, take it out 30 minutes early and give it a good stir. It keeps for up to three days in an airtight container, though the basil will darken and the tomatoes will soften. I usually eat the leftovers for lunch, standing at the counter again, right where this whole thing started.
What to Serve Alongside
I like to serve this with crusty bread and a sharp white wine, something crisp like Pinot Grigio that cuts through the richness of the pesto. It also pairs well with grilled vegetables, roasted chicken, or a simple green salad dressed with lemon. If you are bringing it somewhere, double the batch, because people will go back for more and you will wish you had extra.
- Serve it in a wide shallow bowl so everyone can see the colors.
- Bring extra Parmesan on the side for people who like it cheesy.
- If you are making it vegan, use nutritional yeast instead of cheese and check the pesto label carefully.
Save This is the kind of recipe you will make without thinking after a while, measuring nothing, tasting as you go. It will become yours, and you will wonder how you ever went without it.
Recipe Guide
- → Can I make this salad ahead of time?
Yes, you can prepare this salad up to 3 days in advance. Store it in an airtight container in the refrigerator. The pasta absorbs the pesto flavor beautifully over time, making it even more delicious. Toss gently before serving and add fresh basil garnish just before serving.
- → How do I keep the pasta from getting mushy?
Cook the pasta until al dente—it should still have a slight firmness when you bite it. After draining, rinse the pasta thoroughly under cold water to stop the cooking process. This prevents overcooking and helps maintain a pleasant texture throughout storage.
- → Can I use homemade pesto instead of store-bought?
Absolutely! Homemade pesto works wonderfully and adds even more flavor. Simply blend fresh basil, garlic, pine nuts, Parmesan, and olive oil. You may need to adjust the quantity slightly based on how thick your pesto is—aim for enough to coat all the pasta evenly.
- → What are good protein additions for this salad?
You can add grilled or roasted chicken breast, crispy bacon, hard-boiled eggs, white beans, or chickpeas. Fresh mozzarella balls or feta cheese also work well. For vegetarian protein, toasted pine nuts, sunflower seeds, or hemp seeds add nutrition and texture.
- → Is this salad vegan-friendly?
Yes! To make it vegan, use dairy-free pesto and omit the Parmesan cheese, or substitute with nutritional yeast for a cheesy flavor. Ensure your pasta is egg-free. All other ingredients—pasta, peas, tomatoes, and olive oil—are naturally plant-based.
- → What pasta shapes work best?
Short pasta shapes like penne, fusilli, and farfalle are ideal because they hold the pesto and other ingredients well. Bow-ties and spiral pasta also work nicely. Avoid long pasta like spaghetti, which doesn't distribute ingredients evenly throughout the salad.