Green Pesto Pasta Salad (Printable Version)

Vibrant pasta salad with aromatic basil pesto, fresh peas, and juicy cherry tomatoes. A light, refreshing dish ready in 25 minutes.

# Components:

→ 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

→ Dairy

05 - 1/2 cup grated Parmesan cheese (optional)

→ Seasoning

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

→ Garnish

08 - Fresh basil leaves (optional)

# Preparation steps:

01 - Bring a large pot of salted water to a rolling boil.
02 - Cook the pasta according to package directions until al dente.
03 - Add frozen peas during the final 2 minutes of pasta cooking time.
04 - Drain pasta and peas in a colander, rinse under cold running water until cooled, then drain thoroughly.
05 - Transfer cooled pasta and peas to a large mixing bowl and add halved cherry tomatoes.
06 - Add basil pesto and olive oil, tossing gently until all components are evenly coated.
07 - Season with salt and freshly ground black pepper according to taste preferences.
08 - If desired, incorporate grated Parmesan cheese and toss to distribute.
09 - Top with fresh basil leaves immediately before serving.

# Expert Advice:

01 -
  • It comes together in under half an hour, which means you can make it on a whim or right before guests arrive.
  • The pesto does all the heavy lifting for flavor, so you don't need a long ingredient list or complicated techniques.
  • It tastes even better after sitting in the fridge for a few hours, making it perfect for meal prep or next-day lunches.
  • You can easily tweak it based on what's in your pantry or fridge without losing any of the charm.
02 -
  • Rinsing the pasta under cold water is essential here because it stops the cooking and prevents the salad from turning gummy or clumpy.
  • If your pesto is very thick, thin it with a tablespoon of pasta water or extra olive oil before tossing so it spreads evenly.
  • Let the salad sit for at least 15 minutes before serving so the flavors have time to meld together and the pasta soaks up the pesto.
03 -
  • Use the best pesto you can find or make, it's the star of the dish and cheap pesto can taste flat or overly oily.
  • If the salad looks dry after chilling, stir in a tablespoon of olive oil or a splash of pasta water to loosen it back up.
  • Add a squeeze of fresh lemon juice right before serving to wake up all the flavors and cut through the richness of the pesto.
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