Green Pesto Pasta Salad (Printable)

Vibrant pasta salad combining tender pasta, aromatic basil pesto, sweet peas, and cherry tomatoes. Easy, vegetarian, and perfect for any occasion.

# Components:

→ Pasta

01 - 10.5 oz 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 and Finishing

06 - 2 tablespoons extra-virgin olive oil
07 - Salt and freshly ground black pepper to taste
08 - Fresh basil leaves for garnish, optional

# Method:

01 - Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente.
02 - Add the frozen peas to the pot during the last 2 minutes of pasta cooking time.
03 - Drain the pasta and peas through a colander, rinse under cold water to cool completely, and drain thoroughly.
04 - In a large bowl, combine the cooled pasta and peas with the halved cherry tomatoes.
05 - Add the basil pesto and extra-virgin olive oil, tossing gently until everything is evenly coated.
06 - Season with salt and freshly ground black pepper to taste.
07 - If desired, add grated Parmesan cheese and toss gently once more.
08 - Top with fresh basil leaves before serving at room temperature or chilled.

# Expert Advice:

01 -
  • It tastes better after sitting for an hour, so you can make it ahead and forget about it until lunch.
  • The pesto does all the work, turning plain pasta into something people ask you to bring again.
  • You can eat it straight from the fridge or let it come to room temperature, and either way it feels like summer.
02 -
  • Rinse the pasta under cold water immediately after draining, or it will keep cooking and turn mushy by the time you serve it.
  • Let the salad sit for at least 15 minutes before eating, the flavors need time to settle and the pesto needs time to soak into the pasta.
  • If it looks dry after sitting in the fridge, stir in a splash of olive oil or a spoonful of pesto before serving.
03 -
  • Salt your pasta water until it tastes like the sea, this is your only chance to season the pasta from the inside.
  • Use a potato masher to gently press a few of the tomatoes after tossing, it releases their juice and creates a light sauce that coats everything.
  • If your pesto is thick, thin it with a tablespoon of the pasta cooking water before draining, it will spread more easily.
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