Green Pesto Pasta Salad

My neighbor showed up at my door one Saturday with a bowl of this pasta salad, and I ate half of it before she even finished explaining the recipe. The bright green pesto clung to every piece of pasta, and those sweet peas kept bursting in my mouth. I scribbled the ingredients on a grocery receipt right there in my hallway. By Sunday afternoon, I had made my own version twice.

I brought this to a potluck once, worried it looked too simple next to all the fancy casseroles. It was the first dish to disappear. Three people asked for the recipe, and one friend texted me later that week asking if I could make it for her birthday. That bowl came home empty, and Ive never doubted it since.

Ingredients

• Short pasta (300 g): Fusilli or penne work beautifully because their shapes trap the pesto in every bite, and they stay firm even after chilling.
• Frozen peas (150 g): Adding them to the boiling pasta pot means one less pan to wash, and they come out perfectly tender and bright green.
• Cherry tomatoes (200 g): Halve them so their juices mingle with the pesto and create little pockets of sweetness throughout the salad.
• Basil pesto (4 tbsp): Store bought saves time, but if you have homemade in the freezer, this is the moment to use it.
• Parmesan cheese (50 g): Optional but worth it, the salty sharpness balances the richness of the pesto and adds a pleasant bite.
• Extra virgin olive oil (2 tbsp): This loosens the pesto just enough so it coats every piece without clumping.
• Salt and black pepper: Taste before serving, pasta needs more salt than you think, especially once its cold.
• Fresh basil leaves: A few torn leaves on top make it look like you tried, even when you didnt.

Instructions

Prep meals effortlessly by chopping vegetables, slicing meats, and serving dinner with the right knife always ready.

Check price on Amazon

Boil the pasta:

Bring a large pot of salted water to a rolling boil and cook your pasta until its al dente, with just a little bite left in the center. Dont skip the salt, this is your only chance to season the pasta itself.

Add the peas:

Two minutes before the pasta is done, toss the frozen peas right into the pot. Theyll thaw and cook just enough without turning mushy.

Cool everything down:

Drain the pasta and peas together, then rinse them under cold running water until theyre completely cool to the touch. Shake the colander well so theres no water left, or your salad will be soupy.

Combine the base:

Transfer the pasta and peas to a large bowl and add the halved cherry tomatoes. Toss gently so the tomatoes dont bruise or release all their juice too early.

Dress with pesto:

Spoon in the pesto and drizzle the olive oil over everything, then toss with your hands or a big spoon until every piece is coated. The oil helps the pesto spread evenly without clumping.

Season and finish:

Taste a forkful and add salt and pepper as needed, then stir in the Parmesan if youre using it. Garnish with fresh basil leaves and serve right away or chill until ready.

Save

One summer evening, I packed this into a container and ate it on my porch while the fireflies came out. The basil smell mixed with the warm air, and I realized I didnt need a fancy dinner to feel completely content. Sometimes a bowl of cold pasta is enough.

Make It Your Own

I started adding little cubes of mozzarella after a friend did it at a barbecue, and now I cant imagine it without that creamy contrast. Cooked chicken or chickpeas turn it into a full meal, and toasted pine nuts add a buttery crunch that feels a little fancy. If you want it vegan, swap the Parmesan for nutritional yeast and check your pesto label.

Serving and Storage

This salad actually improves after a few hours in the fridge, the flavors settle and deepen. I make it in the morning and let it sit until dinner, giving it a quick toss before serving. It keeps well for up to three days covered tightly, though you might need to stir in a splash of olive oil to refresh it.

What to Serve It With

Ive served this alongside grilled chicken, roasted vegetables, and even just a hunk of crusty bread. It works at picnics because it doesnt need to stay cold, and it pairs beautifully with a chilled Pinot Grigio if youre feeling festive.

• Grilled lemon chicken or fish for a light summer meal.
• A simple green salad with vinaigrette to keep things fresh and crisp.
• Garlic bread or focaccia for anyone who wants to soak up every last bit of pesto.

Track cooking times accurately for baking, boiling, roasting, and multitasking recipes without overcooking.

Check price on Amazon

Save

This is the kind of recipe that makes you look like you know what youre doing, even when youre just tossing things in a bowl. Make it once, and itll become your go to whenever you need something easy, bright, and satisfying.

Recipe Questions

→ Can I make this salad ahead of time?

Yes, this salad can be prepared up to 2 hours ahead. Store it in the refrigerator and add fresh basil garnish just before serving. The flavors meld beautifully together.

→ What type of pasta works best?

Short pasta shapes like penne, fusilli, or farfalle work wonderfully as they hold the pesto sauce well. Avoid long pasta like spaghetti, which doesn't coat as evenly.

→ How do I make this salad vegan?

Use dairy-free basil pesto and omit the Parmesan cheese, or substitute with a plant-based cheese alternative. Verify your pesto doesn't contain dairy or nuts if avoiding those allergens.

→ Can I add protein to this salad?

Absolutely. Grilled or cooked chicken breast, white beans, or marinated tofu are excellent protein additions. You can also top with mozzarella balls or anchovy fillets.

→ How should I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. The pasta will absorb more pesto flavor over time. Refresh with a splash of olive oil and fresh basil before serving.

→ What wine pairs well with this dish?

A crisp white wine like Pinot Grigio complements the fresh basil and light flavors beautifully. Sauvignon Blanc or Vermentino are also excellent choices.