Save to Pinterest My neighbor brought this to a summer cookout, and I watched people go back for thirds. The pasta was glossy with pesto, little green peas tucked into every spiral, and those sweet tomatoes bursting with juice. I asked for the recipe and she laughed, saying it was just whatever she had in the fridge. That simplicity is exactly what makes it work.
I started making this for park picnics because it travels well and never gets soggy. One time I forgot to pack forks, and we ended up eating it with our hands straight from the container, laughing as pesto smudged our fingers. It became our unofficial summer ritual after that.
Ingredients
- Short pasta (300 g): Fusilli and penne hold pesto beautifully in their ridges, while farfalle gives a playful, elegant look.
- Frozen peas (150 g): Cooking them with the pasta saves a pot and keeps them tender without turning mushy.
- Cherry tomatoes (200 g, halved): Their sweetness balances the salty pesto, and halving them releases their juices into the salad.
- Basil pesto (4 tbsp): Homemade is wonderful, but a good jarred pesto works perfectly when you are short on time.
- Parmesan cheese (50 g, optional): Adds a sharp, nutty layer that makes the dish feel richer and more indulgent.
- Extra-virgin olive oil (2 tbsp): Loosens the pesto so it coats every noodle instead of clumping in spots.
- Salt and black pepper: Always taste before serving, the pesto might be salty enough on its own.
- Fresh basil leaves (optional): A handful torn on top brings a bright, aromatic finish that makes it look restaurant quality.
Instructions
- Boil the pasta:
- Bring a large pot of well salted water to a rolling boil, then add the pasta. Stir occasionally to prevent sticking, and cook until al dente with a slight bite in the center.
- Add the peas:
- Two minutes before the pasta is done, toss in the frozen peas directly into the boiling water. They will cook quickly and stay vibrant green.
- Cool everything down:
- Drain the pasta and peas in a colander, then rinse under cold running water until completely cool. Shake the colander well to remove excess water, or the salad will be watery.
- Combine with tomatoes:
- Transfer the cooled pasta and peas to a large mixing bowl, then add the halved cherry tomatoes. Toss gently so the tomatoes do not break apart too much.
- Dress with pesto and oil:
- Spoon in the pesto and drizzle the olive oil over the top, then toss everything together until each piece is glossy and evenly coated. Use your hands or a large spoon to really work the pesto into every corner.
- Season and finish:
- Taste a bite, then add salt and pepper as needed. If using Parmesan, sprinkle it in now and toss again, then garnish with torn basil leaves just before serving.
Save to Pinterest I brought this to a potluck once and a friend with a picky toddler told me her daughter ate two bowls and asked for the recipe. That little endorsement meant more to me than any compliment from an adult. It reminded me that simple, honest food wins every time.
Make It Your Own
This salad is forgiving and adaptable. I have stirred in shredded rotisserie chicken for protein, added cubes of fresh mozzarella for creaminess, and tossed in toasted pine nuts for crunch. Sometimes I swap the peas for blanched green beans or roasted zucchini. The pesto base works with almost anything, so trust your instincts and use what you have.
Storing and Serving
This salad keeps well in the fridge for up to three days, though the basil may darken slightly. I always let it sit at room temperature for about fifteen minutes before serving so the flavors wake up. If it has been chilled overnight, give it a good stir and taste again, you might want to add a pinch of salt or a drizzle of olive oil.
Pairing and Occasions
I serve this alongside grilled chicken or fish for an easy weeknight dinner, or pack it in containers for lunch at work. It shines at outdoor gatherings because it does not wilt or spoil quickly in warm weather. A crisp Pinot Grigio or sparkling water with lemon makes it feel special without any extra effort.
- Double the batch if you are feeding a crowd, it always disappears faster than you expect.
- For a vegan version, use dairy free pesto and skip the Parmesan or swap in nutritional yeast.
- Check pesto labels for nuts if you are serving anyone with allergies, some brands use cashews or almonds instead of pine nuts.
Save to Pinterest This is the kind of recipe that makes you look like a genius without much effort. Keep the ingredients on hand, and you will always have something bright and satisfying to pull together.
Recipe FAQs
- → Can I make this ahead for a picnic?
Yes, prepare the salad up to 4 hours ahead. Store in an airtight container in the refrigerator. Toss again before serving and add fresh basil garnish just before leaving.
- → What type of pasta works best?
Short pasta shapes like penne, fusilli, or farfalle work perfectly as they hold the pesto coating well. Avoid long pasta like spaghetti, which doesn't mix as evenly.
- → Can I use homemade pesto instead of store-bought?
Absolutely. Homemade pesto adds superior flavor. Blend fresh basil, garlic, pine nuts, Parmesan, and olive oil. You may need slightly less oil since homemade pesto is often thicker.
- → How do I make this vegan?
Use dairy-free pesto and skip the Parmesan cheese, or substitute with nutritional yeast. Ensure the pesto contains no animal products and check that it's nut-free if needed.
- → What can I add for protein?
Cooked chicken breast, crispy chickpeas, tofu, white beans, or fresh mozzarella balls boost protein content. Toasted pine nuts also add crunch and protein while complementing the pesto.
- → Should I rinse the pasta after cooking?
Yes, rinsing under cold water stops the cooking process and cools the pasta quickly. This prevents overcooking and ensures individual pasta pieces don't stick together.