Green Pesto Pasta Salad (Printer-friendly)

Vibrant pasta salad combining tender pasta, aromatic basil pesto, sweet peas, and juicy cherry tomatoes. Ready in 25 minutes.

# 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 - Fill a large pot with salted water and bring to a rolling boil.
02 - Add pasta to boiling water and cook according to package instructions until al dente.
03 - During the final 2 minutes of pasta cooking, add frozen peas to the pot.
04 - Drain pasta and peas through a colander, then rinse thoroughly under cold running water until completely cooled. Drain excess water.
05 - Transfer cooled pasta and peas to a large mixing bowl. Add halved cherry tomatoes and toss to combine.
06 - Pour pesto and olive oil over the pasta mixture. Toss gently until all ingredients are evenly coated.
07 - Taste and adjust seasoning with salt and black pepper as desired.
08 - If using, fold in grated Parmesan cheese. Top with fresh basil leaves before serving.

# Expert Tips:

01 -
  • It comes together in about the time it takes to boil pasta, but tastes like you fussed over it for hours.
  • The pesto clings to every piece, so you get flavor in every forkful instead of a puddle at the bottom of the bowl.
  • It actually tastes better after sitting for a bit, which makes it perfect for bringing places or making ahead.
  • You can serve it cold or at room temperature, so there's no reheating stress at gatherings.
02 -
  • Rinsing the pasta under cold water isn't just about cooling it down, it stops the cooking process and washes off excess starch that would make the salad gummy.
  • If you add the pesto while the pasta is still warm, it turns brown and loses that vibrant green color, so patience here really pays off.
  • This salad thickens up in the fridge, so if you're making it ahead, reserve a tablespoon of olive oil to stir in before serving.
03 -
  • Use a pasta shape with ridges or twists, smooth pasta like spaghetti won't hold onto the pesto the way you want.
  • If your pesto tastes a little sharp or salty, a squeeze of lemon juice will mellow it out and add brightness.
  • Don't overdress the salad at first, you can always add more pesto but you can't take it away once it's too heavy.
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