Green Pesto Pasta Salad (Printable)

Vibrant pasta salad featuring aromatic basil pesto, tender pasta, sweet peas, and cherry tomatoes.

# Ingredient List:

→ Pasta

01 - 10.5 oz short pasta (penne, fusilli, or farfalle)

→ Vegetables

02 - 1 cup frozen peas
03 - 1 1/3 cups cherry tomatoes, halved

→ Pesto

04 - 4 tablespoons basil pesto, store-bought or homemade

→ Dairy (Optional)

05 - 1/2 cup grated Parmesan cheese

→ Seasoning

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

→ Garnish (Optional)

08 - Fresh basil leaves

# Steps:

01 - Bring a large pot of salted water to a rolling boil. Cook the pasta according to package instructions until al dente, maintaining a slight firmness at the center.
02 - Add the frozen peas to the boiling pasta during the final 2 minutes of cooking time, allowing them to heat through without overcooking.
03 - Drain the pasta and peas thoroughly using a colander, then rinse under cold running water to stop the cooking process and achieve desired temperature.
04 - Transfer the cooled pasta and peas to a large mixing bowl and add the halved cherry tomatoes, mixing gently to distribute evenly.
05 - Pour the basil pesto and extra-virgin olive oil over the pasta mixture, tossing gently and thoroughly to ensure even coating of all ingredients.
06 - Taste the salad and adjust seasoning with salt and freshly ground black pepper according to your preference.
07 - If desired, sprinkle the grated Parmesan cheese over the salad and toss again to integrate evenly throughout.
08 - Top with fresh basil leaves immediately before serving to enhance visual appeal and aromatic quality.

# Expert Advice:

01 -
  • It tastes better after sitting for an hour, so you can make it ahead and actually enjoy your guests.
  • The pesto does all the flavor work, which means you look like a genius with almost no effort.
  • It works at any temperature, from just-made and warm to straight-out-of-the-cooler cold.
  • Youll find yourself eating it straight from the fridge at midnight, no reheating needed.
02 -
  • Rinsing the pasta under cold water stops the cooking instantly and prevents it from turning gummy, which is critical for a cold salad.
  • If you add the pesto to hot pasta it will turn dark and lose its bright flavor, so make sure everything is cool first.
  • Do not skimp on draining, wet pasta will dilute the pesto and leave a puddle at the bottom of your bowl.
03 -
  • Use the best pesto you can find or make your own if you have extra basil, the pesto is the star here and cheap versions taste flat.
  • If your pesto is very thick, whisk it with the olive oil in a small bowl before adding it to the pasta so it spreads more easily.
  • Taste a piece of pasta after draining and cooling, it should still have a slight bite and not taste bland or mushy.
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