Green Pesto Pasta Salad (Printable Version)

Fresh and vibrant pasta salad featuring aromatic basil pesto, tender pasta, sweet peas, and juicy cherry tomatoes.

# 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 and Oil

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

→ Garnish

08 - Fresh basil leaves, optional

# Step-by-Step Directions:

01 - Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package instructions until al dente.
02 - Add the frozen peas to the pasta pot during the last 2 minutes of cooking time.
03 - Drain the pasta and peas in a colander, then rinse under cold running water until completely cooled. Drain thoroughly.
04 - Transfer the cooled pasta and peas to a large mixing bowl. Add the halved cherry tomatoes and mix gently.
05 - Add the basil pesto and extra-virgin olive oil to the bowl. Toss gently until all ingredients are evenly coated.
06 - Season the salad with salt and freshly ground black pepper to your preference. Toss again to distribute seasoning evenly.
07 - If desired, sprinkle the grated Parmesan cheese over the salad and toss gently to combine.
08 - Top with fresh basil leaves if desired. Serve immediately or refrigerate until ready to serve.

# Expert Advice:

01 -
  • It tastes even better after sitting in the fridge for a few hours, which means you can make it ahead and actually enjoy your gathering.
  • The pesto does all the flavor work for you, so theres no complicated dressing to whisk together.
  • Its one of those rare dishes that works as a side, a main, or something to eat straight from the container at midnight.
02 -
  • If you dont rinse the pasta under cold water, the residual heat will wilt the basil in the pesto and turn everything dull and oily.
  • Adding the peas during the last two minutes of pasta cooking is the trick, any longer and they lose their sweetness and bright color.
03 -
  • Use a pasta shape with ridges or curves, smooth pasta lets the pesto slide right off.
  • If your pesto seems too thick, thin it with a tablespoon of the pasta cooking water before draining, it helps everything bind together.
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