Green Pesto Pasta Salad (Print Version)

Vibrant pasta salad with basil pesto, tender pasta, sweet peas, and cherry tomatoes. Vegetarian, easy, and perfect for any occasion.

# What You'll Need:

→ Pasta

01 - 10.5 ounces 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 pasta according to package instructions until al dente.
02 - Add frozen peas to the pot during the final 2 minutes of pasta cooking time.
03 - Drain pasta and peas thoroughly, then rinse under cold running water until cooled completely and drain again.
04 - Transfer cooled pasta and peas to a large mixing bowl and add halved cherry tomatoes.
05 - Add basil pesto and extra-virgin olive oil to the pasta mixture, tossing gently until all ingredients are evenly coated.
06 - Season with salt and freshly ground black pepper according to preference.
07 - If desired, add grated Parmesan cheese and toss gently to combine.
08 - Top with fresh basil leaves before serving chilled or at room temperature.

# Expert Tips:

01 -
  • It comes together faster than ordering takeout and tastes infinitely better.
  • You can make it ahead and it actually improves as the flavors meld in the fridge.
  • It works as a side dish or a full meal, and travels beautifully to any gathering.
  • Even picky eaters who claim they don't like pasta salad ask for seconds of this one.
02 -
  • Rinsing the pasta under cold water is essential here because you want to stop the cooking and cool it down quickly, unlike hot pasta dishes where you'd never rinse.
  • If you add the pesto while the pasta is still warm, it will soak in beautifully, but if it's too hot, the basil will turn brown and bitter.
  • Always reserve a splash of pasta cooking water before draining, in case you need to loosen the salad later when it thickens in the fridge.
03 -
  • Use the best pesto you can find or make, because it's the star here and there's nowhere for a bland one to hide.
  • Don't skip the olive oil, it keeps the pasta from clumping and adds a silky richness that makes every bite feel indulgent.
  • If you're making this vegan, swap in nutritional yeast or a cashew-based Parmesan and use a dairy-free pesto, it works beautifully.
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