Green Pesto Pasta Salad

Last summer, I threw together this pasta salad on a whim for a backyard gathering and watched it disappear in minutes. The bright green pesto clung to every twist of pasta, and the sweetness of the peas against the burst of cherry tomatoes made everyone ask for the recipe. It's become my go-to whenever I need something that tastes impressive but comes together faster than most people can set a table. There's something about cold pasta on a warm day that just feels right. This dish proves you don't need complexity to make people happy.

I made this for a potluck once and forgot to bring serving spoons, so people just dug in with forks straight from the bowl. By the time I noticed, half of it was gone and someone had already texted me asking for the recipe. It's one of those dishes that breaks the ice at gatherings because everyone feels comfortable around pasta. I love how forgiving it is, how you can make it your own without overthinking. That day, it wasn't just lunch, it was the thing that got everyone talking.

Ingredients

• 300 g short pasta (penne, fusilli, or farfalle): Choose a shape with ridges or twists so the pesto clings to every piece instead of pooling at the bottom of the bowl.
• 150 g frozen peas: Frozen peas are sweeter than fresh and they thaw perfectly in the pasta water, saving you a step and a pan.
• 200 g cherry tomatoes, halved: Their juicy burst adds brightness and a little acidity that balances the richness of the pesto.
• 4 tbsp basil pesto: This is your flavor foundation, use a good quality store-bought or homemade if you have fresh basil on hand.
• 50 g grated Parmesan cheese: Optional but recommended, it adds a salty, nutty finish that makes everything taste more complete.
• 2 tbsp extra-virgin olive oil: It loosens the pesto and gives the salad a silky texture that keeps it from feeling dry.
• Salt and freshly ground black pepper: Always taste before serving, pasta needs more seasoning than you think.
• Fresh basil leaves for garnish: A handful of torn leaves on top makes it look and smell like summer.

Instructions

Boil the pasta:

Bring a large pot of salted water to a rolling boil and cook your pasta until al dente, following the package timing. The water should taste like the sea, that's how you know you've salted it enough.

Add the peas:

In the last 2 minutes of cooking, toss the frozen peas right into the pasta pot. They'll thaw and cook perfectly without needing a separate pan.

Cool everything down:

Drain the pasta and peas in a colander, then rinse them under cold running water until they're completely cool. Shake off all the excess water so your salad doesn't get watery.

Combine in a bowl:

Transfer the cooled pasta and peas to a large mixing bowl and add the halved cherry tomatoes. Toss gently so the tomatoes stay intact and don't turn mushy.

Dress with pesto:

Add the pesto and olive oil, then toss everything together until each piece of pasta is coated in that vibrant green goodness. Use a light hand so you don't break up the peas or tomatoes.

Season and finish:

Taste and add salt and pepper as needed, then fold in the Parmesan if you're using it. Garnish with fresh basil leaves just before serving for a pop of color and aroma.

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One evening, I served this to a friend who claimed she didn't like pesto, and she scraped her bowl clean without saying a word. Later, she admitted it was the cold pasta and sweetness of the peas that changed her mind. Sometimes a dish surprises you by winning over the skeptics. That's when you know it's a keeper.

Make It Your Own

This salad is a blank canvas for whatever you have in the fridge. I've stirred in cubes of mozzarella, handfuls of arugula, roasted red peppers, and even leftover grilled chicken. Toasted pine nuts add crunch and richness, while a squeeze of lemon juice at the end brightens everything up. Don't be afraid to experiment, this recipe rewards creativity and forgives almost anything you throw at it.

Storing and Serving

This salad keeps well in the fridge for up to two days, covered tightly with plastic wrap or in an airtight container. The flavors actually deepen as it sits, though you may need to stir in a drizzle of olive oil before serving since the pasta absorbs the dressing. Let it come to room temperature for about 15 minutes before eating, cold pasta straight from the fridge can taste a little flat. If you're taking it to a picnic, pack it in a cooler and give it a quick toss when you arrive.

Pairing and Serving Ideas

I love serving this alongside grilled vegetables, crusty bread, or a simple green salad for a light, summery meal. It pairs beautifully with a chilled glass of Pinot Grigio or a sparkling water with lemon if you're keeping things casual. For a heartier spread, add it to a table with roasted chicken or a frittata. Here are a few quick ideas to round out your meal.

• Serve with garlic bread or focaccia for a complete Italian inspired lunch.
• Pair with grilled shrimp or salmon for a protein boost.
• Bring it to a potluck with a bottle of chilled white wine and you'll be everyone's favorite guest.

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This pasta salad has shown up at more gatherings than I can count, and it never fails to make people smile. Keep it simple, trust your instincts, and enjoy every bite.

Recipe Questions & Answers

→ Can I make this salad ahead of time?

Yes, you can prepare this salad up to 4 hours ahead. Store it in an airtight container in the refrigerator. If it seems dry when serving, toss in a bit more olive oil or pesto. Add fresh basil garnish just before serving for maximum flavor.

→ How do I make homemade basil pesto?

Blend fresh basil leaves, garlic, pine nuts, Parmesan cheese, and extra-virgin olive oil in a food processor until smooth. Add lemon juice, salt, and pepper to taste. Homemade pesto keeps refrigerated for up to a week in an airtight container.

→ What pasta shapes work best?

Short pasta shapes like penne, fusilli, or farfalle are ideal as they hold the pesto sauce well and mix evenly. Avoid long pasta like spaghetti, as it can clump together and doesn't distribute the sauce as effectively throughout the salad.

→ Is this salad gluten-free?

The traditional version contains gluten from wheat pasta, but you can easily make it gluten-free by using gluten-free pasta instead. Check your pesto label to ensure it's gluten-free, as some store-bought versions may contain gluten additives.

→ What variations can I add?

Consider adding grilled chicken, fresh mozzarella balls, toasted pine nuts, sun-dried tomatoes, or roasted vegetables. For extra flavor, include garlic, lemon zest, or red pepper flakes. These additions transform the salad into a heartier main course.

→ How should I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3 days. The pasta may absorb the pesto over time, so refresh it with a drizzle of olive oil before serving. The salad is best enjoyed within the first 24 hours for optimal freshness.