Green Pesto Pasta Salad (Printable)

Vibrant pasta salad with basil pesto, sweet peas, and cherry tomatoes. A refreshing Italian-inspired dish ready in just 25 minutes.

# What You Need:

→ Pasta

01 - 10.5 oz short pasta such as penne, fusilli, or farfalle

→ Vegetables

02 - 1 cup frozen peas
03 - 1⅓ cups cherry tomatoes, halved

→ Pesto

04 - 4 tablespoons basil pesto, store-bought or homemade

→ Dairy

05 - ½ 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

# How-To Steps:

01 - Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente.
02 - Add the frozen peas to the pot during the last 2 minutes of pasta cooking time.
03 - Drain the pasta and peas, rinse under cold water to cool completely, and drain thoroughly.
04 - In a large bowl, combine the cooled pasta and peas with cherry tomatoes.
05 - Add the pesto and olive oil, tossing gently to coat everything evenly.
06 - Season with salt and pepper to taste.
07 - If desired, add grated Parmesan cheese and toss again.
08 - Garnish with fresh basil leaves before serving.

# Expert Tips:

01 -
  • It tastes like summer even when you make it in the middle of winter
  • You can toss it together faster than waiting for delivery
  • Leftovers somehow taste even better the next day when the flavors really settle in
  • It works as a side dish or a full meal depending on your mood
02 -
  • Rinsing the pasta under cold water is not optional here, warm pasta will make the tomatoes soggy and the pesto turn dull
  • If your pesto seems thick or dry, add an extra tablespoon of olive oil so it spreads easily without clumping
  • Don't add the Parmesan until right before serving or it will soak up all the moisture and turn gummy
03 -
  • Use pasta shapes with ridges or twists so the pesto has more surface area to cling to
  • If you're making your own pesto, blend in a couple of ice cubes to keep the basil bright green
  • Taste the pasta water before draining, if it's well-salted your salad will taste better without extra seasoning
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