Green Pesto Pasta Salad

Last summer, I threw together this pasta salad on a whim before heading to a park with friends, and it ended up being the dish everyone crowded around. The pesto clung to every curve of the fusilli, the peas added little bursts of sweetness, and the tomatoes brought just enough acidity to balance it all. I had worried it was too simple, but sometimes simplicity is exactly what people crave. Since then, it's become my go-to whenever I need something quick, colorful, and reliable.

I remember packing this for a potluck where I knew nothing about the other guests or their tastes. Watching strangers come back for seconds made me realize how universally appealing a well dressed pasta salad can be. One woman asked if I had a catering business, which made me laugh because I'd literally just boiled noodles and stirred in pesto. It reminded me that good food doesn't need to be complicated to make people happy.

Ingredients

• Short pasta (300 g): Fusilli or penne work beautifully here because their shapes catch the pesto in every twist and groove, ensuring no bite is bland.
• Frozen peas (150 g): These add a pop of sweetness and bright green color without any prep work, just toss them in during the last two minutes of cooking.
• Cherry tomatoes (200 g): Halved tomatoes release a little juice that mingles with the pesto, creating a light sauce that ties everything together.
• Basil pesto (4 tbsp): This is the heart of the dish, delivering herby, garlicky richness that coats every ingredient with bold flavor.
• Extra virgin olive oil (2 tbsp): A drizzle of good oil keeps the salad from clumping and adds a silky finish to each forkful.
• Parmesan cheese (50 g, optional): Grated Parmesan brings a salty, nutty depth that makes the salad feel more indulgent and satisfying.
• Salt and black pepper: Simple seasonings that wake up the flavors and let you adjust the salad to your exact taste.
• Fresh basil leaves (for garnish): A few torn leaves on top add a fragrant finishing touch that makes the dish look and smell irresistible.

Instructions

Boil the pasta:

Bring a large pot of salted water to a rolling boil, then add your pasta and cook until it's just al dente, with a slight bite in the center. This texture holds up better once you toss it with the pesto and let it chill.

Add the peas:

During the last two minutes of cooking, drop the frozen peas right into the pasta water. They'll thaw and cook perfectly without needing a separate pot.

Cool everything down:

Drain the pasta and peas in a colander, then rinse them under cold running water until they're completely cool to the touch. This stops the cooking and keeps the salad from turning mushy.

Combine with tomatoes:

Transfer the cooled pasta and peas to a large bowl, then add the halved cherry tomatoes. Their juicy seeds will start to mingle with the other ingredients right away.

Dress with pesto and oil:

Spoon in the pesto and drizzle over the olive oil, then toss gently but thoroughly so every piece of pasta gets coated. The oil helps the pesto spread more easily and keeps everything glossy.

Season and finish:

Taste and add salt and pepper as needed, then stir in the Parmesan if you're using it. Garnish with fresh basil leaves just before serving for a burst of color and aroma.

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One evening, I served this to my cousin who's notoriously picky about vegetables, and she ate two full bowls without realizing how many greens she'd just consumed. Watching her reach for more made me appreciate how this salad disguises healthy ingredients in a way that feels indulgent. It's become my secret weapon for feeding skeptical eaters.

Making It Your Own

This salad is endlessly adaptable depending on what's in your fridge or what sounds good that day. I've stirred in shredded rotisserie chicken for extra protein, tossed in mozzarella pearls for creaminess, and even sprinkled toasted pine nuts on top for crunch. Each variation feels like a different dish, yet the pesto base keeps it cohesive and familiar.

Storing and Serving

This salad actually tastes better after a few hours in the fridge, once the flavors have had time to meld together. I often make it in the morning and let it sit covered until dinner, giving it a quick toss before serving. It stays fresh for up to three days, though you may need to add a splash of olive oil or a spoonful of pesto before serving leftovers since the pasta absorbs some of the dressing over time.

Pairing and Presentation

I like to serve this alongside grilled chicken or fish for a light summer meal, or pack it in jars for easy picnic portions. A crisp white wine like Pinot Grigio complements the herby pesto beautifully without overpowering it. When plating, I always add a few extra basil leaves and a crack of black pepper on top to make it look intentional and inviting.

• Chill the salad for at least 30 minutes before serving for the best texture and flavor.
• Double the recipe if you're feeding a crowd, it disappears faster than you'd expect.
• Taste just before serving and adjust the seasoning, as chilled dishes often need a bit more salt.

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This pasta salad has earned a permanent spot in my rotation because it's proof that delicious food doesn't require fancy techniques or hard to find ingredients. I hope it brings as much ease and joy to your table as it has to mine.

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 continue to meld. Add fresh basil garnish just before serving to maintain its vibrancy.

→ What type of pasta works best?

Short pasta shapes like penne, fusilli, or farfalle work excellently as they hold the pesto sauce well. Avoid long pasta like spaghetti, which can become clumpy. Use approximately 300g of your chosen pasta variety.

→ How do I prevent the pasta from becoming mushy?

Cook the pasta al dente according to package instructions, then immediately rinse it under cold running water to stop the cooking process. This preserves the pasta's texture and prevents overcooking.

→ Is this salad suitable for vegans?

Absolutely. Use dairy-free pesto made without cheese or eggs, and omit the Parmesan cheese. Many store-bought vegan pesto options are available, or you can make your own with basil, garlic, olive oil, lemon juice, and nuts.

→ What can I add for extra protein?

Consider adding grilled chicken breast, boiled chickpeas, white beans, fresh mozzarella balls, or toasted pine nuts. These additions enhance the nutritional profile while complementing the basil pesto flavor beautifully.

→ Can I use homemade pesto instead of store-bought?

Definitely. Homemade pesto offers superior flavor and freshness. Blend fresh basil, garlic, pine nuts, Parmesan, and olive oil until you reach your desired consistency. Homemade pesto can be made fresh or prepared ahead and refrigerated.