Save I used to think pasta salad was just a bland potluck filler until a neighbor showed up with this bright green bowl that smelled like summer. She tossed it together in minutes, and I watched everyone go back for seconds. The pesto clung to every twist of pasta, and those sweet peas added little bursts of color and flavor. I asked for the recipe immediately, and it's been my go-to ever since. Now I make it whenever I need something that looks impressive but doesn't chain me to the stove.
The first time I brought this to a backyard barbecue, I worried it would get lost among all the heavy sides. Instead, people kept drifting back to the bowl, and someone even asked if I'd brought extra. I realized then that a dish doesn't need to be complicated to be memorable. The bright basil and sweet tomatoes cut through all the richness of grilled meat and buttery rolls. It became my signature contribution, and now friends expect me to show up with that green bowl.
Ingredients
- Short pasta (300 g): Penne, fusilli, or farfalle work beautifully because their shapes catch and hold the pesto in every bite.
- Frozen peas (150 g): They cook in the same pot as the pasta, saving you time and adding a pop of sweetness that balances the rich pesto.
- Cherry tomatoes (200 g): Halved tomatoes release just enough juice to keep the salad moist and add a bright, slightly tangy contrast.
- Basil pesto (4 tbsp): This is your flavor powerhouse, whether you use store-bought or homemade, it coats everything in herby, garlicky goodness.
- Parmesan cheese (50 g, optional): Grated Parmesan adds a salty, nutty finish that makes each bite feel a little more indulgent.
- Extra-virgin olive oil (2 tbsp): A drizzle of good olive oil keeps the pasta from clumping and adds silky richness.
- Salt and black pepper: Season to taste at the end so you can adjust based on how salty your pesto and cheese are.
- Fresh basil leaves (optional): A few torn leaves on top make the dish look and taste even fresher.
Instructions
- Boil the pasta:
- Bring a large pot of salted water to a rolling boil and cook your pasta until it's al dente, following the package timing. The salt in the water is your only chance to season the pasta itself, so don't skip it.
- Add the peas:
- Toss the frozen peas into the pot during the last 2 minutes of cooking. They'll thaw and cook just enough to be tender without turning mushy.
- Cool everything down:
- Drain the pasta and peas in a colander, then rinse them under cold water to stop the cooking and bring them to room temperature. Shake off as much water as you can so the pesto doesn't get diluted.
- Combine with tomatoes:
- Transfer the cooled pasta and peas to a large mixing bowl and add the halved cherry tomatoes. The tomatoes should be at room temperature for the best flavor.
- Toss with pesto and oil:
- Spoon in the pesto and drizzle the olive oil over everything, then toss gently until every piece is coated in that vibrant green sauce. Use a light hand so the pasta doesn't break apart.
- Season and finish:
- Taste and add salt and pepper as needed, then fold in the Parmesan if you're using it. Garnish with fresh basil leaves right before serving for a pop of color and aroma.
Save I once made this for a picnic and forgot to pack serving spoons, so everyone just grabbed handfuls straight from the bowl. It became this funny, messy moment that somehow made the whole afternoon feel more relaxed. The salad held up beautifully in the warm sun, and nobody seemed to mind eating with their fingers. That's when I realized this dish has a way of bringing people together without any fuss.
Making It Your Own
This recipe is a jumping-off point, and I've never made it the same way twice. Sometimes I toss in cubes of fresh mozzarella or crumbled feta for extra creaminess. Other times I'll add grilled chicken or chickpeas to turn it into a full meal. Toasted pine nuts or slivered almonds add a nice crunch, and a handful of arugula stirred in at the end gives it a peppery bite. The beauty of this salad is that it welcomes whatever you have on hand.
Storage and Serving
This salad keeps well in the fridge for up to three days, covered tightly in an airtight container. The pesto may darken slightly as it sits, but the flavor stays just as good. Before serving leftovers, give it a good stir and taste for seasoning, you might want to add a drizzle of olive oil or a squeeze of lemon to brighten it back up. I actually prefer it the next day when the pasta has had time to soak up all the pesto and the tomatoes have released their juices.
Pairing and Presentation
I like to serve this in a wide, shallow bowl so you can see all the colors, the green pesto, the red tomatoes, the little peas scattered throughout. It pairs beautifully with grilled fish, roasted chicken, or even just a crusty loaf of bread and a glass of chilled white wine. If you're bringing it to a gathering, pack the basil garnish separately and sprinkle it on right before serving so it stays fresh and bright.
- Chill the salad for at least an hour before serving if you want it cold and refreshing.
- Double the recipe easily, it scales up perfectly for a crowd without any extra fuss.
- If you're making it vegan, swap the Parmesan for nutritional yeast or a plant-based cheese and check your pesto label.
Save This pasta salad has earned its spot in my regular rotation because it never fails to deliver flavor, color, and ease all in one bowl. Whether you're feeding a crowd or just want something fresh and satisfying for lunch, it's the kind of recipe that makes you look like you tried harder than you did.
Recipe Questions & Answers
- → Can I make this salad ahead of time?
Yes, you can prepare this salad several hours in advance. Store it in an airtight container in the refrigerator. The pasta will absorb more pesto flavor as it sits. Give it a gentle toss before serving, and add extra olive oil if needed to refresh the coating.
- → What type of pasta works best?
Short pasta shapes like penne, fusilli, or farfalle work wonderfully as they hold the pesto and vegetables well. Avoid long pasta like spaghetti, which can become difficult to mix and serve in a salad format.
- → How do I keep the pasta from becoming soggy?
After cooking, rinse the pasta thoroughly under cold water to stop the cooking process and remove excess starch. Drain it completely and let it cool before mixing with other ingredients. This prevents moisture from making the salad watery.
- → Can I use homemade pesto instead of store-bought?
Absolutely. Homemade pesto adds exceptional flavor and freshness. Blend fresh basil, garlic, pine nuts, Parmesan, and olive oil until you reach your desired consistency. You may need to adjust the amount based on how concentrated your pesto is.
- → Is this salad suitable for vegetarians?
Yes, this salad is naturally vegetarian. Just ensure your store-bought pesto doesn't contain anchovies if you prefer to avoid them. All other ingredients are plant-based or dairy products that fit vegetarian diets.
- → What wine pairs well with this dish?
A crisp white wine like Pinot Grigio complements the fresh basil and light flavors beautifully. The wine's acidity cuts through the richness of the pesto and olive oil, creating a balanced pairing.