Green Pesto Pasta Salad (Printable Page)

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

# What You'll Need:

→ Pasta

01 - 10.5 oz short pasta (penne, fusilli, or farfalle)

→ Vegetables

02 - 1 cup frozen peas
03 - 1⅓ cups cherry tomatoes, halved

→ Pesto

04 - 4 tablespoons basil pesto

→ Dairy (Optional)

05 - ½ cup grated Parmesan cheese

→ Seasoning

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

→ Garnish (Optional)

08 - Fresh basil leaves

# Step-by-Step Guide:

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, rinse under cold water to cool, and drain thoroughly.
04 - In a large bowl, combine the cooled pasta and peas with cherry tomatoes.
05 - Add the pesto and olive oil, tossing gently to coat everything evenly.
06 - Season with salt and pepper to taste.
07 - If desired, add grated Parmesan cheese and toss again.
08 - Garnish with fresh basil leaves before serving.

# Expert Tips:

01 -
  • It tastes better after sitting for an hour, which means you can make it ahead and actually enjoy your guests.
  • The pesto does all the heavy lifting, so you look like a genius without breaking a sweat.
  • It works cold, room temperature, or even slightly warm, making it the most forgiving dish in your rotation.
02 -
  • If you skip rinsing the pasta under cold water, the pesto will turn brown and the whole salad will taste dull and oily.
  • Add the tomatoes after the pasta cools, not while its hot, or theyll turn mushy and release too much liquid.
  • Pesto straight from the jar can be thick and sticky, so the olive oil is not optional, it makes everything silky and easy to toss.
03 -
  • Use a pasta shape with ridges or twists so the pesto has something to cling to instead of pooling at the bottom of the bowl.
  • If your basil leaves are wilting, soak them in ice water for five minutes before tearing them and they will perk right back up.
  • Always taste the salad after it has been chilled because cold mutes flavor, and you will almost always need another pinch of salt.
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