Green Pesto Pasta Salad (Printable)

Refreshing pasta salad with aromatic basil pesto, sweet peas, and juicy cherry tomatoes. Ready in 25 minutes.

# What You'll Need:

→ Pasta

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

→ Vegetables

02 - 1 cup frozen peas
03 - 1 1/3 cups cherry tomatoes, halved

→ Pesto

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

→ Dairy

05 - 1/2 cup grated Parmesan cheese, optional

→ Seasoning and Oil

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 in a colander, rinse under cold water to cool completely, and drain thoroughly.
04 - In a large mixing bowl, combine the cooled pasta and peas with the halved cherry tomatoes.
05 - Add the basil pesto and olive oil, tossing gently to coat all ingredients evenly.
06 - Season with salt and freshly ground black pepper according to your preference.
07 - If desired, add grated Parmesan cheese and toss the salad again to incorporate.
08 - Garnish with fresh basil leaves before serving immediately or chilled.

# Top Tips:

01 -
  • It comes together in under half an hour, yet tastes like you fussed over it for much longer.
  • The flavors actually improve as it sits, making it ideal for meal prep or next day lunches.
  • Every bite feels fresh and bright, never heavy or boring.
02 -
  • Rinsing the pasta under cold water is non negotiable here, it prevents the salad from turning gummy and keeps the colors bright.
  • Add the pesto while the pasta is still slightly warm if you want it to absorb more flavor, or wait until it's fully cooled if you prefer a lighter coating.
03 -
  • Use high quality pesto, whether homemade or store bought, because it's the star of this dish and a bland pesto will make the whole salad fall flat.
  • Don't skip the olive oil drizzle, it keeps the pasta from sticking together and adds a richness that pesto alone can't achieve.
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