Green Pesto Pasta Salad

I started making this pasta salad on Sundays when I needed something quick to pack for the week ahead. The kitchen would still be cool in the morning, and I'd boil the pasta while the coffee brewed. What surprised me most was how the pesto clung to every ridged piece of fusilli, turning something simple into something I actually looked forward to eating cold. It became my go-to whenever I had too many cherry tomatoes ripening on the counter. Now it's the dish I bring when someone says "just bring whatever."

The first time I brought this to a potluck, I worried it would seem too plain next to all the layered casseroles and fancy appetizers. But by the end of the night, my bowl was empty and three people asked for the recipe. One friend said she loved that it wasn't drowning in mayo like most pasta salads. I realized then that simplicity, when done right, is what people actually crave. It's been my quiet winner ever since.

Ingredients

• Short pasta (300 g): Fusilli and penne hold the pesto beautifully in their grooves, but farfalle works too if you want something that looks a bit fancier.
• Frozen peas (150 g): I always keep a bag in the freezer because they cook in two minutes and add a pop of color without any prep work.
• Cherry tomatoes (200 g): Halve them so they release a little juice and mingle with the olive oil, creating a light sauce as you toss.
• Basil pesto (4 tbsp): Homemade is lovely, but a good jar from the store works perfectly when you're short on time.
• Parmesan cheese (50 g): Freshly grated melts slightly into the warm pasta and adds a salty, nutty finish.
• Extra-virgin olive oil (2 tbsp): This loosens the pesto and keeps everything glossy and easy to mix.
• Salt and black pepper: Taste before serving because pesto can vary in saltiness depending on the brand.
• Fresh basil leaves: A handful torn over the top makes it look like you tried harder than you did.

Instructions

Boil the pasta:

Bring a large pot of salted water to a rolling boil and cook your pasta until it's al dente, still with a little bite. Don't overcook it because it will soften more as it sits in the salad.

Add the peas:

Two minutes before the pasta is done, toss the frozen peas directly into the boiling water. They'll cook perfectly and you'll save yourself from dirtying another pot.

Cool everything down:

Drain the pasta and peas together, then rinse them under cold running water to stop the cooking. Shake the colander well so there's no extra water clinging to the pasta.

Combine with tomatoes:

Transfer the cooled pasta and peas to a large mixing bowl and add the halved cherry tomatoes. The tomatoes should be at room temperature so they don't cool the pasta too much.

Toss with pesto and oil:

Spoon in the pesto and drizzle the olive oil over everything, then toss gently with a big spoon until every piece is coated. The oil helps the pesto spread more evenly.

Season and finish:

Taste a bite, then add salt and pepper as needed. Sprinkle the Parmesan over the top and toss one more time, then garnish with torn basil leaves right before serving.

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I once made a double batch of this for a backyard gathering and set it on the picnic table next to a bowl of chips. By the time I came back outside, half of it was gone and a neighbor was standing there with a fork, eating it straight from the bowl. She looked up and said, "This is exactly what I needed." I realized then that food doesn't have to be complicated to make people happy. Sometimes it just needs to taste fresh and feel easy.

How to Make It Your Own

This salad is a base recipe that welcomes all kinds of additions depending on what's in your fridge. I've stirred in cubes of mozzarella when I wanted it more filling, and once I added leftover rotisserie chicken that turned it into a full dinner. Toasted pine nuts bring a crunchy contrast, and a handful of arugula tossed in at the end adds a peppery bite. If you want it vegan, swap the Parmesan for nutritional yeast and check that your pesto is dairy-free. The beauty of this dish is that it adapts without losing its bright, summery feel.

Storing and Serving

I usually make this a few hours ahead and let it chill in the fridge so the flavors can settle in together. It keeps well for up to three days in an airtight container, though the basil may darken slightly over time. If you're bringing it somewhere, pack the fresh basil separately and scatter it on top right before serving so it stays bright green. Let it sit out for ten minutes before eating if it's been refrigerated, the flavors open up more at room temperature. I've served this at picnics, packed it for lunch, and even eaten it for breakfast when I was too lazy to make anything else.

What to Serve It With

This pasta salad works beautifully alongside grilled chicken, fish, or even a simple frittata. I love pairing it with a crisp white wine like Pinot Grigio or a sparkling water with lemon if I'm keeping things light. It's also perfect next to crusty bread and a wedge of soft cheese for an easy summer lunch. The freshness of the tomatoes and peas makes it a natural match for anything cooked on the grill.

• Serve it cold or at room temperature for the best flavor.
• Double the recipe if you're feeding a crowd, it goes faster than you think.
• Leftovers make an excellent next-day lunch straight from the fridge.

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This salad has become one of those recipes I don't even think about anymore, I just make it. It's reliable, forgiving, and always tastes like a sunny afternoon no matter what the weather's doing outside.

Recipe Questions & Answers

→ Can I make this salad ahead of time?

Yes, you can prepare this salad up to 4 hours in advance. Store it in an airtight container in the refrigerator. The flavors will meld beautifully. Give it a gentle toss before serving, and add fresh basil just before plating for optimal freshness.

→ How do I make this dish vegan?

Use store-bought dairy-free pesto or make your own with basil, garlic, lemon juice, olive oil, and seeds instead of pine nuts. Omit the Parmesan cheese or substitute it with nutritional yeast for a cheesy flavor without dairy.

→ What pasta shapes work best?

Short pasta shapes like penne, fusilli, or farfalle work wonderfully as they hold the pesto dressing well. Avoid long pasta like spaghetti, as it's harder to toss evenly and doesn't retain the pesto coating as effectively.

→ Can I add protein to this salad?

Absolutely. Grilled or cooked chicken breast, mozzarella balls, crispy chickpeas, or toasted pine nuts are excellent additions. You can also add white beans or grilled shrimp for a different flavor profile.

→ How should I store leftovers?

Keep leftovers in an airtight container in the refrigerator for up to 3 days. The pasta may absorb more pesto over time, making the salad drier. You can refresh it with a drizzle of olive oil before serving.

→ What wine pairs well with this salad?

Crisp white wines work best with this fresh, herbaceous dish. Pinot Grigio, Sauvignon Blanc, and Vermentino are excellent choices. The acidity complements the basil pesto and bright flavors perfectly.