Green Pesto Pasta Salad (Printable)

A vibrant, refreshing salad featuring tender pasta, aromatic basil pesto, sweet peas, and juicy cherry tomatoes.

# What You’ll Need:

→ 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

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

→ Garnish

08 - Fresh basil leaves, optional

# How to Make It:

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 through a colander, then rinse under cold water to cool completely. Drain thoroughly to remove excess moisture.
03 - Transfer the cooled pasta and peas to a large mixing bowl. Add the halved cherry tomatoes and toss to combine.
04 - Pour the basil pesto and extra-virgin olive oil over the pasta mixture. Toss gently but thoroughly to coat everything evenly.
05 - Season the salad with salt and freshly ground black pepper according to your preference.
06 - If desired, add the grated Parmesan cheese and toss again. Garnish with fresh basil leaves before serving.

# Expert Advice:

01 -
  • It comes together in under half an hour and tastes like you spent all afternoon in the kitchen.
  • The pesto does all the heavy lifting, coating every bite with fresh, herby flavor.
  • It travels beautifully and actually tastes better after sitting for a bit.
  • You can toss in whatever you have on hand and it still works perfectly.
02 -
  • Always rinse the pasta under cold water after draining or it will clump together as it cools and the pesto won't coat evenly.
  • Don't skip the olive oil, it keeps the pesto from drying out and makes the salad taste luxurious instead of sticky.
  • If you're making this ahead, hold back a tablespoon of pesto and stir it in just before serving to refresh the flavor.
03 -
  • Use a pasta shape with texture like fusilli or farfalle so the pesto has something to cling to instead of sliding off.
  • If your pesto tastes too sharp, a pinch of sugar or an extra drizzle of olive oil will mellow it out beautifully.
  • For a vegan version, swap in dairy-free pesto and nutritional yeast instead of Parmesan, it works just as well.
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