Green Pesto Pasta Salad (Print Version)

Tender pasta tossed with aromatic basil pesto, sweet peas, and cherry tomatoes. A vibrant, refreshing vegetarian dish perfect for any occasion.

# What You'll Need:

→ Pasta

01 - 10.5 oz short pasta (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 (Optional)

05 - ½ cup grated Parmesan cheese

→ Seasoning

06 - 2 tablespoons extra-virgin olive oil
07 - Salt and freshly ground black pepper to taste

→ Garnish (Optional)

08 - Fresh basil leaves

# Directions:

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, 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 Suggestions:

01 -
  • It tastes better cold the next day when the pesto has really soaked into the pasta.
  • You can toss it together in the time it takes to watch one episode of anything.
  • It works as a side dish or a full meal depending on how hungry you are.
  • The peas add a slight sweetness that balances the sharpness of the Parmesan.
02 -
  • Rinsing the pasta under cold water is essential or it will clump together as it cools and the pesto won't coat evenly.
  • If the salad looks dry after sitting in the fridge, stir in a tablespoon of olive oil or a splash of pasta water before serving.
  • Don't skip salting the pasta water generously, it's your only chance to season the pasta itself from the inside.
03 -
  • Use a good quality pesto because it's the star of the dish and you'll taste the difference.
  • If your pesto is thick, thin it with a tablespoon of the pasta cooking water before tossing to help it coat better.
  • Add a squeeze of lemon juice at the end if you want a brighter, more vibrant finish.
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