Pin It The kitchen window was wide open, basil from the pot on the sill brushing my arm every time I reached for the colander. I'd just gotten home from a farmers market haul, arms full of tomatoes still warm from the sun, and I wanted something quick but satisfying. This pasta salad came together in the time it took my neighbor to walk her dog past twice. It tasted like summer in a bowl, bright and easy, the kind of thing that doesn't need a special occasion.
I brought this to a potluck once where everyone else had ordered premade trays. My bowl was empty within twenty minutes, and three people asked if I'd catered it. One friend still texts me every spring asking when I'm making the green pasta again. It's become my signature dish without me ever intending it to be, the thing people expect me to show up with now.
Ingredients
- Short pasta (300 g): Fusilli or penne work best because their ridges and curves catch the pesto beautifully, while farfalle adds a playful look that kids love.
- Frozen peas (150 g): They cook in the pasta water during the last two minutes, staying sweet and tender without any extra effort or dishes.
- Cherry tomatoes (200 g): Halve them so their juices mingle with the pesto, adding bursts of acidity that balance the richness.
- Basil pesto (4 tbsp): Store bought saves time, but if you have fresh basil and ten minutes, homemade transforms this into something extraordinary.
- Parmesan cheese (50 g): Freshly grated melts slightly into the warm pasta, adding a nutty, salty depth that pre-grated just can't match.
- Extra-virgin olive oil (2 tbsp): This loosens the pesto and keeps everything glossy, preventing the pasta from drying out as it sits.
- Salt and black pepper: Taste before serving because pasta needs more seasoning than you think, especially once it cools.
- Fresh basil leaves: A handful torn over the top right before serving makes it look and taste like you fussed more than you did.
Instructions
- Boil the pasta:
- Bring a large pot of generously salted water to a rolling boil, then add your pasta and cook until al dente according to the package timing. The water should taste like the sea, because this is your only chance to season the pasta itself.
- Add the peas:
- Two minutes before the pasta is done, toss the frozen peas directly into the boiling water with the pasta. They'll thaw and cook perfectly without going mushy, and you save yourself from dirtying another pot.
- Cool everything down:
- Drain the pasta and peas together, then rinse them under cold running water to stop the cooking immediately. Shake the colander well so there's no excess water clinging, or your salad will end up diluted and sad.
- Combine with tomatoes:
- Transfer the cooled pasta and peas to your largest bowl, then add the halved cherry tomatoes. Their juices will start to release and create a light dressing all on their own.
- Dress with pesto:
- Spoon in the pesto and drizzle the olive oil over everything, then toss gently but thoroughly using two spoons or your hands. Every piece of pasta should be lightly coated and glistening with green.
- Season and finish:
- Taste a piece of pasta, then season with salt and pepper until it tastes bright and balanced. If you're using Parmesan, sprinkle it in now and toss once more, then top with torn basil leaves just before serving.
Pin It The first time I served this at a backyard dinner, my friend's five year old, who supposedly only ate plain buttered noodles, ate two helpings and asked what the green stuff was. Her mom nearly fell off her chair. That's when I realized this dish has a quiet magic to it, sneaking vegetables and flavor past even the most suspicious eaters.
Making It Your Own
I've added so many things to this base over the years. Cubed mozzarella turns it creamy, grilled chicken makes it heartier for hungry crowds, and toasted pine nuts add crunch that people always notice. Once I stirred in leftover roasted red peppers and it became a completely different dish, sweeter and smokier. The pesto and pasta are your foundation, but everything else is flexible depending on what's in your fridge or who you're feeding.
Storing and Serving
This salad keeps beautifully in the fridge for up to three days, though you might need to stir in a splash of olive oil or a spoonful of pesto before serving because pasta absorbs dressing as it sits. I actually prefer it the next day when the flavors have had time to settle into each other. Serve it cold or at room temperature, never hot, and always give it a good toss right before putting it on the table so the dressing redistributes evenly.
What to Serve Alongside
This pairs perfectly with grilled chicken, baked salmon, or even just a platter of sliced salami and cheese for a no-cook summer spread. I've served it next to barbecue ribs, roasted vegetables, and simple garlic bread, and it works every time. A crisp white wine like Pinot Grigio or a sparkling water with lemon fits the mood beautifully.
- Double the recipe if you're feeding more than four people because it disappears faster than you expect.
- Bring it to picnics in a container with a tight lid and pack the basil garnish separately so it stays fresh.
- If anyone has nut allergies, check your pesto label carefully or make a nut-free version with sunflower seeds.
Pin It This is the kind of recipe that makes you look like you tried harder than you did, and I mean that as the highest compliment. It's become my go-to whenever I need something reliable, delicious, and universally loved.
Recipe FAQs
- → Can I make this salad ahead of time?
Yes, this salad can be prepared up to 4 hours ahead. Store it in an airtight container in the refrigerator. However, add fresh basil garnish just before serving to maintain its vibrant appearance.
- → What type of pasta works best for this dish?
Short, textured pastas like penne, fusilli, or farfalle work best as they hold the pesto sauce well. Avoid long pasta like spaghetti, which doesn't coat evenly in this preparation.
- → How can I make this vegan-friendly?
Use a dairy-free basil pesto made with seeds like sunflower or pumpkin instead of pine nuts, and skip the Parmesan cheese or substitute it with nutritional yeast for a cheesy flavor.
- → Can I add protein to this salad?
Absolutely. Grilled chicken, cooked shrimp, white beans, or crispy tofu are excellent additions. You can also add fresh mozzarella balls or crumbled feta for a creamier texture.
- → How should I store leftover salad?
Store in an airtight container in the refrigerator for up to 2 days. The pasta may absorb the pesto slightly, so you can refresh it with a drizzle of extra-virgin olive oil before serving.
- → What wine pairs well with this dish?
A crisp, light white wine like Pinot Grigio, Sauvignon Blanc, or Vermentino complements the fresh basil and bright flavors beautifully.