Green Pesto Pasta Salad (Printer view)

Vibrant pasta salad with basil pesto, tender pasta, sweet peas, and cherry tomatoes. Ideal for picnics and potlucks.

# What You'll Need:

→ Pasta

01 - 10.5 oz short pasta such as 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

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

# Directions:

01 - Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Add the frozen peas during the last 2 minutes of cooking time.
02 - Drain the pasta and peas through a colander, rinse under cold water to cool completely, and drain thoroughly to remove excess moisture.
03 - In a large mixing bowl, combine the cooled pasta and peas with the halved cherry tomatoes.
04 - Add the basil pesto and extra-virgin olive oil to the pasta mixture, tossing gently to coat everything evenly.
05 - Season the salad with salt and freshly ground black pepper according to your preference.
06 - If desired, add grated Parmesan cheese and toss again. Garnish with fresh basil leaves immediately before serving.

# Expert Suggestions:

01 -
  • It tastes even better after sitting in the fridge for an hour, which means you can make it ahead without stress.
  • The pesto clings to every piece of pasta, so each bite is packed with flavor instead of pooling at the bottom.
  • You can toss in whatever vegetables or proteins you have on hand and it still turns out delicious.
02 -
  • Rinsing the pasta stops the cooking and prevents it from turning mushy, which is crucial for a cold salad that sits.
  • If the salad looks dry after chilling, stir in another tablespoon of olive oil or a spoonful of pesto to bring it back to life.
03 -
  • Cook the pasta one minute less than the package says, it will soften slightly as it sits and you want it to stay firm.
  • Use a potato masher to gently press the cherry tomatoes after tossing, releasing their juices into the salad for extra flavor.
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