Pin it My neighbor showed up at my door one June afternoon with a glass bowl full of bright green pasta, still cool from her fridge. She'd made too much for her book club and thought I might want some. One bite and I was hooked on the way the basil clung to every spiral, how the peas added little bursts of sweetness against the tomatoes. I asked for the recipe right there on my doorstep, and she laughed and said it was barely a recipe at all. That's what I love most about it.
I started bringing this to every backyard gathering after my first attempt disappeared in under ten minutes. My friend Sara, who usually picks at potluck food, went back for seconds and asked if I'd made the pesto from scratch. I hadn't, but her question made me feel like a kitchen genius anyway. There's something about a dish that looks this vibrant and tastes this fresh that makes people assume you worked harder than you did. I never correct them.
Ingredients
- Short pasta (300 g): Fusilli and penne grab onto the pesto beautifully, but farfalle works if you want something that looks a little fancier on the plate.
- Frozen peas (150 g): I always keep a bag in the freezer because they cook in the pasta water and save you a whole extra step, plus they add a pop of sweetness.
- Cherry tomatoes (200 g): Halve them so their juice mingles with the pesto and olive oil, turning the whole thing glossy and alive.
- Basil pesto (4 tbsp): Store-bought is completely fine here, just pick one that smells bright and garlicky when you open the jar.
- Parmesan cheese (50 g, optional): Freshly grated makes a big difference, it melts slightly into the warm pasta and adds a salty, nutty finish.
- Extra-virgin olive oil (2 tbsp): This loosens the pesto and helps it coat every piece of pasta without clumping.
- Salt and black pepper: Taste before you serve because pesto can vary wildly in saltiness depending on the brand.
- Fresh basil leaves (optional): A few torn leaves on top make it look like you put in way more effort than you actually did.
Instructions
- Boil the pasta:
- Bring a large pot of salted water to a rolling boil and cook your pasta until it still has a little bite. Don't skip the salt, it's your only chance to season the pasta itself.
- Add the peas:
- Drop the frozen peas right into the pasta water during the last two minutes of cooking. They'll thaw and soften without losing their bright green color.
- Cool everything down:
- Drain the pasta and peas together, then rinse them under cold water until they're completely cool to the touch. This stops the cooking and keeps the salad from turning mushy.
- Toss with tomatoes:
- Transfer the cooled pasta and peas to a large bowl and add the halved cherry tomatoes. Their juices will start to release and mix with everything else.
- Coat with pesto and oil:
- Spoon in the pesto and drizzle the olive oil over the top, then toss gently until every piece is covered in that vibrant green. Use a light hand so the pasta doesn't break apart.
- Season and finish:
- Taste a bite and add salt and pepper as needed, then stir in the Parmesan if you're using it. Scatter fresh basil leaves on top just before serving.
Pin it The first time I packed this for a picnic, I forgot to bring serving spoons and we ended up eating it straight from the container with our forks. No one cared. We sat on a blanket in the park, passing the bowl around, and it felt less like a planned meal and more like something that just happened. That's when I realized this recipe doesn't need any fuss to be perfect.
Making It Your Own
I've added everything from shredded rotisserie chicken to cubes of fresh mozzarella depending on who I'm feeding. Toasted pine nuts give it a little crunch, and a handful of arugula stirred in at the end adds a peppery bite. Sometimes I'll toss in sun-dried tomatoes if I have them, and once I used kale pesto instead of basil just to see what would happen. It worked. This salad doesn't mind being experimented with.
Storing and Serving
I always make this a few hours ahead and let it chill in the fridge so the flavors can get to know each other. Before serving, I give it a quick stir and sometimes add a drizzle more olive oil if it looks dry. It keeps well for up to two days covered tightly, though the basil on top will darken a bit. If you're bringing it somewhere, pack the Parmesan separately and sprinkle it on right before people dig in.
What to Serve It With
This works beautifully alongside grilled chicken, fish, or even a simple frittata if you're doing brunch. I've served it with crusty bread and called it dinner on nights when I didn't feel like turning on the oven. A crisp white wine like Pinot Grigio or Vermentino is perfect if you're feeling fancy, but honestly it's just as good with iced tea or lemonade.
- Pair it with garlic bread for a casual weeknight meal
- Serve it as a side at barbecues where it won't wilt in the heat
- Pack it in a mason jar for an easy lunch that travels well
Pin it This is the kind of recipe that makes you look like you know what you're doing in the kitchen, even on days when you really don't. Keep the ingredients on hand and you'll always have something bright and satisfying to pull together.
Recipe FAQ
- → Can I make this salad ahead of time?
Yes, you can prepare it a few hours in advance. Store in an airtight container in the refrigerator. The pasta will absorb the pesto flavors as it sits, making it even more delicious. Stir gently before serving and add fresh basil garnish just before serving to maintain its vibrant appearance.
- → What pasta shapes work best?
Short pasta varieties like penne, fusilli, or farfalle are ideal because they hold the pesto sauce well. Avoid long pasta like spaghetti, which doesn't distribute the pesto evenly and can be harder to toss without breaking.
- → How do I make this vegan?
Use dairy-free pesto and omit the Parmesan cheese, or substitute it with nutritional yeast or plant-based Parmesan alternatives. Ensure your pesto doesn't contain pine nuts or use nut-free pesto to accommodate nut allergies.
- → Can I use fresh peas instead of frozen?
Absolutely. If using fresh peas, blanch them in boiling salted water for 2-3 minutes until tender, then cool under cold water before adding to the salad. Frozen peas are convenient and equally delicious, providing consistent quality year-round.
- → What should I serve with this salad?
This pairs wonderfully with crisp white wines like Pinot Grigio or Vermentino. For a complete meal, serve alongside grilled vegetables, crusty bread, or a light protein like grilled fish or chicken. It's also excellent as a standalone dish at picnics or potlucks.
- → How long does it keep in the refrigerator?
Stored in an airtight container, this salad keeps for 3-4 days. The pasta will continue absorbing the pesto flavor, becoming more flavorful over time. Add extra olive oil before storing to prevent the pasta from drying out.