Save to Pinterest My neighbor showed up at my door one Saturday with a huge bowl of this, still cool from her fridge, and I ate half of it standing in my kitchen before even saying thank you. The pesto clung to every twist of pasta, the tomatoes burst with juice, and the peas added this unexpected sweetness that made me forget I was eating something so simple. She laughed when I asked for the recipe, saying it was just what she threw together when her basil plant went wild. That bowl changed how I thought about pasta salad forever.
I started bringing this to every backyard gathering after my friend claimed she hated pasta salad, then scraped the bowl clean and asked if I had more in the car. There was something about the bright green pesto and the pop of red tomatoes that made it look alive on the table, not like the mayo-heavy pasta salads that sit untouched. Even my nephew, who only eats beige food, picked out the pasta pieces one by one. Watching people come back for seconds before they'd even finished their burgers became my favorite part of summer.
Ingredients
- Short pasta (300 g): Fusilli or penne grab onto the pesto better than smooth shapes, and they stay firm even after tossing, which matters when this sits out at a picnic.
- Frozen peas (150 g): They cook in the pasta water during the last two minutes and stay sweet and bright, no thawing or extra pots required.
- Cherry tomatoes (200 g, halved): Their juice mingles with the pesto and creates a light sauce at the bottom of the bowl that you will want to spoon over everything.
- Basil pesto (4 tbsp): Store-bought works beautifully here, and I have learned that a good-quality jar pesto is nothing to apologize for.
- Parmesan cheese (50 g, optional): Adds a salty, nutty finish, but if you skip it the dish still has plenty of flavor from the pesto.
- Extra-virgin olive oil (2 tbsp): Loosens the pesto so it coats every piece without clumping, and adds a silky richness.
- Salt and black pepper: Taste before you add more salt because pesto and Parmesan are already salty.
- Fresh basil leaves (optional): A handful torn on top makes it look restaurant-pretty and smell like summer.
Instructions
- Boil the pasta:
- Bring a large pot of salted water to a rolling boil and cook your pasta until al dente, following the package timing. The salt in the water is your only chance to season the pasta itself, so be generous.
- Add the peas:
- Drop the frozen peas into the boiling pasta water during the last two minutes of cooking. They will brighten up and soften just enough without turning mushy.
- Drain and cool:
- Drain everything in a colander, then rinse under cold running water until the pasta and peas are completely cool to the touch. Shake the colander hard to get rid of excess water, or your salad will be watery.
- Combine with tomatoes:
- Transfer the pasta and peas to a large mixing bowl and add the halved cherry tomatoes. The tomatoes should still be at room temperature so they release their juice.
- Toss with pesto and oil:
- Add the pesto and olive oil, then toss gently but thoroughly until every piece is coated in green. Use a light hand so the pasta does not break apart.
- Season and finish:
- Taste and add salt and pepper as needed, then fold in the Parmesan if using. Garnish with torn basil leaves right before serving.
Save to Pinterest The first time I made this for a potluck I forgot to bring a serving spoon, and by the time I remembered, three people were already eating it with their fingers straight from the bowl. No one seemed to mind, and one guy said it was the best pasta salad he had ever had, which I know is a low bar but still made my day. I realized then that a dish does not need to be fancy if it makes people happy enough to forget their manners.
Make It Your Own
I have stirred in leftover rotisserie chicken when I needed this to be more filling, and I have added cubes of fresh mozzarella when I wanted it to feel more indulgent. Toasted pine nuts scattered on top add crunch and make it taste more expensive than it is. My sister swears by adding sun-dried tomatoes for a deeper, sweeter flavor, and honestly she is right.
Storing and Serving
This salad keeps in the fridge for up to three days, though the basil may darken slightly and the tomatoes will release more juice. I actually prefer it the next day when all the flavors have had time to marry, and I often add a drizzle of olive oil before serving to freshen it up. If you are bringing it somewhere, pack the basil garnish separately and add it right before people dig in.
What to Serve Alongside
This pairs beautifully with grilled chicken, steak, or fish, and it is hearty enough to stand on its own as a light lunch with some crusty bread. I have served it next to simple roasted vegetables and it felt like a complete meal. It also travels well to picnics and tastes great even after sitting in a cooler for an hour.
- A crisp white wine like Pinot Grigio or Sauvignon Blanc complements the basil and brightens the tomatoes.
- Serve it in a shallow bowl so everyone can see the colors, it makes people more excited to eat it.
- If you have any left over, toss it with a handful of arugula for a quick next-day lunch.
Save to Pinterest Every time I make this I am reminded that the best recipes are the ones you can pull together without thinking too hard, the ones that taste like you tried even when you did not. Keep a jar of good pesto in your fridge and you will always be twenty minutes away from something people will ask you to make again.
Recipe FAQs
- → Can I make this salad ahead of time?
Yes, you can prepare this salad up to 4 hours in advance. Store it in an airtight container in the refrigerator. Add fresh basil garnish just before serving to maintain its vibrant appearance.
- → What type of pasta works best?
Short pasta shapes like penne, fusilli, or farfalle work excellently because they hold the pesto dressing well. Avoid long pasta like spaghetti, as it doesn't combine as evenly with the sauce.
- → How do I make it vegan?
Use dairy-free pesto and omit the Parmesan cheese, or substitute with nutritional yeast or plant-based Parmesan. Verify that your pesto doesn't contain animal products or nuts if you have allergies.
- → What are good add-ins for variation?
Enhance your salad with grilled chicken, fresh mozzarella balls, toasted pine nuts, sun-dried tomatoes, or roasted vegetables. These additions add protein and texture while keeping the fresh pesto flavor as the base.
- → Why rinse the pasta in cold water?
Rinsing stops the cooking process and cools the pasta quickly, preventing it from becoming mushy. It also removes excess starch, helping the pesto dressing coat more evenly throughout the dish.
- → Can I use homemade pesto instead of store-bought?
Absolutely. Homemade pesto offers superior flavor and freshness. Blend fresh basil, garlic, pine nuts, Parmesan, and olive oil to create a vibrant sauce that elevates the entire salad.