Green Pesto Pasta Salad

My neighbor showed up at my door one Saturday morning with a container of this pasta salad, still cold from her fridge. She'd made too much for a lunch she was hosting and thought I might want some. One bite and I was hooked on the bright, herby flavor that somehow tasted like sunshine. I asked for the recipe immediately, and she laughed because it was almost too simple to write down. Now I make it every time I need something quick that doesn't taste quick.

I brought this to a summer potluck once, and three people asked if I'd catered it. The colors alone made it look fancy, even though I'd thrown it together in my pajamas that morning. Someone even asked if the pesto was homemade, and I didn't have the heart to admit I'd grabbed a jar from the grocery store on my way home the night before. It's become my go-to whenever I want to look like I have my life together.

Ingredients

• Short pasta (300 g): Fusilli or penne work best because their shapes catch the pesto in all the little grooves, and they don't get mushy when cold.
• Frozen peas (150 g): I always use frozen because they're sweeter than fresh and you can toss them right into the boiling pasta without extra steps.
• Cherry tomatoes (200 g, halved): These add little bursts of juice and sweetness that balance the richness of the pesto.
• Basil pesto (4 tbsp): Store-bought is completely fine here, just look for one with good color and real Parmesan listed in the ingredients.
• Parmesan cheese (50 g, optional): Freshly grated makes a difference, the pre-shredded stuff doesn't melt into the salad the same way.
• Extra-virgin olive oil (2 tbsp): This loosens the pesto so it coats everything without clumping, and adds a silky finish.
• Salt and black pepper: Don't skip tasting before you serve, pasta needs more salt than you think once it cools down.
• Fresh basil leaves (optional): A handful torn on top makes it look restaurant-pretty and smell incredible.

Instructions

Boil the pasta:

Bring a big pot of salted water to a rolling boil and cook your pasta until it's al dente, with just a little bite left in the center. You want it firm because it'll soften slightly as it sits in the salad.

Add the peas:

About two minutes before the pasta is done, toss the frozen peas right into the boiling water. They'll cook through and brighten up in color by the time you drain everything together.

Cool everything down:

Drain the pasta and peas in a colander, then rinse them under cold running water until they're completely cool to the touch. Shake the colander well so you don't have pools of water diluting your pesto later.

Combine in a bowl:

Transfer the cooled pasta and peas to a large mixing bowl and add the halved cherry tomatoes. The tomatoes should be at room temperature so they don't shock the pasta back to being cold and stiff.

Dress with pesto:

Spoon in the pesto and drizzle the olive oil over everything, then toss gently with a big spoon or your hands until every piece is coated. The oil helps the pesto stretch further and keeps the pasta from sticking together.

Season and finish:

Taste a piece of pasta and add salt and pepper as needed, remembering that cold food needs more seasoning than hot. If you're using Parmesan, sprinkle it in now and toss again, then top with torn basil leaves right before serving.

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I remember packing this into a container for a beach day and realizing halfway there that I'd forgotten forks. We ended up eating it with our hands, pinching the pasta like finger food, and it somehow tasted even better that way. It's one of those recipes that doesn't demand perfection, it just asks you to show up and enjoy it. Every time I make it now, I think about that afternoon and how the simplest meals often become the most memorable.

Making It Your Own

This salad is a blank canvas for whatever you have on hand or whatever sounds good. I've stirred in cubed mozzarella, torn rotisserie chicken, and even leftover grilled zucchini, and it's never been anything less than delicious. If you're feeding someone who doesn't eat dairy, swap in a vegan pesto and skip the Parmesan, the flavor is still bright and satisfying. Toasted pine nuts or slivered almonds add a nice crunch if you want a little texture contrast.

Storing and Serving

I usually make this a few hours before I need it and let it hang out in the fridge so the flavors can get to know each other. It keeps well for up to two days covered tightly, though the basil on top will wilt, so save that garnish for right before serving. If it looks a little dry after chilling, a drizzle of olive oil and a gentle toss will bring it back to life. Let it sit at room temperature for about fifteen minutes before serving so the pesto loosens up and the flavors wake up again.

What to Serve Alongside

This pasta salad plays well with almost anything you'd serve at a casual gathering. It's great next to grilled chicken, a platter of sliced salami and cheese, or even just a loaf of crusty bread and some olives. I've served it as a main dish for lunch with a side of garlic bread, and it's hearty enough to stand on its own.

• Pour a chilled glass of Pinot Grigio or sparkling water with lemon to keep things light and refreshing.
• If you're bringing it somewhere, pack the garnish separately so it stays fresh and vibrant.
• Double the recipe if you're feeding a crowd, because people always come back for seconds even if they say they're full.

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This is the kind of recipe that makes you feel capable in the kitchen without asking for much in return. Keep the ingredients simple, trust the process, and you'll have something beautiful and delicious every single time.

Recipe FAQs

→ Can I make this ahead of time?

Yes, this salad actually tastes better when made a few hours ahead, allowing flavors to meld. Store in an airtight container in the refrigerator for up to 3 days. Add fresh basil garnish just before serving.

→ What type of pasta works best?

Short pasta shapes like penne, fusilli, or farfalle work excellently as they hold the pesto sauce well. Avoid long pasta varieties like spaghetti, which don't distribute the sauce evenly throughout the salad.

→ Can I use fresh peas instead of frozen?

Absolutely. Fresh peas can be blanched for 2-3 minutes in boiling water, then cooled under cold running water. They provide a slightly sweeter, more delicate flavor compared to frozen varieties.

→ How do I make this vegan?

Use dairy-free pesto (check labels for nut content) and replace Parmesan with nutritional yeast or a plant-based cheese alternative. Most store-bought vegan pestos are readily available and work wonderfully.

→ What wine pairs well with this dish?

A crisp white wine like Pinot Grigio complements the fresh basil and bright acidity of the pesto beautifully. Alternatively, try Sauvignon Blanc or a light rosé for summer dining.