Save to Pinterest My neighbor brought this to a backyard gathering last June, and I watched everyone go back for seconds before I even got my first bite. The bowl was nearly empty by the time I reached it, but that one forkful of cool pasta coated in bright green pesto with sweet peas bursting against my teeth told me everything I needed to know. I asked for the recipe on the spot, and she laughed and said it was almost too easy to share. Ive been making it ever since, and its become my go to whenever I need something that looks impressive but doesnt chain me to the stove.
I made this for a potluck at work once, and by the time I got to the break room, three people were already arguing about whether it was better cold or at room temperature. One of the accountants scraped the bowl clean and asked if I was secretly Italian, which made me laugh because my pesto came from a jar that week. It proved to me that sometimes the simplest things, done with good ingredients and a little care, can make people feel like youve worked magic.
Ingredients
- Short pasta (300 g): Fusilli and farfalle hold the pesto in their curves and ridges better than smooth penne, so pick a shape with texture if you can.
- Frozen peas (150 g): These add a pop of sweetness and bright green color, and because you cook them with the pasta, theres one less pot to wash.
- Cherry tomatoes (200 g): Halve them so their juices mingle with the pesto and create little pockets of tangy freshness throughout the salad.
- Basil pesto (4 tbsp): Homemade is lovely, but a good quality jar from the store works beautifully and saves you ten minutes of cleanup.
- Parmesan cheese (50 g, optional): Freshly grated melts slightly into the warm pasta, adding a salty, nutty layer that makes everything taste more luxurious.
- Extra virgin olive oil (2 tbsp): This loosens the pesto so it coats every piece instead of clumping, and adds a fruity richness that rounds out the flavors.
- Salt and black pepper: Taste before you serve, because pasta needs more salt than you think, especially once its cooled down.
- Fresh basil leaves (optional): A few torn leaves on top make it look like you spent all morning in the kitchen, even if you didnt.
Instructions
- Boil the pasta:
- Bring a large pot of well salted water to a rolling boil and cook your pasta until its al dente, with just a little bite left in the center. Undersalting the water here is the most common mistake, so be generous.
- Add the peas:
- Toss the frozen peas directly into the boiling pasta water during the last two minutes of cooking. Theyll thaw and cook through perfectly without turning mushy.
- Cool everything down:
- Drain the pasta and peas together in a colander, then rinse them under cold running water until theyre completely cool to the touch. This stops the cooking and keeps the pasta from turning gummy.
- 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 their flavor really shines.
- Dress with pesto:
- Spoon in the pesto and drizzle over the olive oil, then toss everything gently with your hands or a large spoon until every piece is coated in that vibrant green. Be patient and thorough here, it makes all the difference.
- Season and finish:
- Taste a piece of pasta and adjust the salt and pepper, then fold in the Parmesan if youre using it. Scatter fresh basil leaves over the top just before serving.
Save to Pinterest I brought this to a summer picnic once, and my friend who claims she doesnt like pasta salad ate half the bowl while standing by the cooler. She said it was the pesto that won her over, but I think it was the way the peas added little bursts of sweetness between the tangy tomatoes and rich cheese. That day, I realized this dish has a way of changing minds, and its been my secret weapon ever since.
Make Ahead Magic
This salad actually improves after a few hours in the fridge, as the flavors marry and the pasta soaks up the pesto and olive oil. I usually make it in the morning, cover it tightly, and let it chill until dinner, giving it a quick toss before serving. If it looks a little dry after chilling, just drizzle in another tablespoon of olive oil and stir, it comes right back to life.
Simple Swaps and Add Ins
Once you get comfortable with the base recipe, you can play around with what goes in the bowl. Ive added cubed mozzarella, toasted pine nuts, grilled zucchini, and even leftover roast chicken, and every version has been devoured. The key is to keep the pesto to pasta ratio the same and not overload the bowl, so everything stays balanced and fresh tasting.
Serving Suggestions
This pairs beautifully with grilled fish, roasted chicken, or even just a crusty baguette and a glass of chilled white wine. I love serving it family style in a big shallow bowl with extra Parmesan and a small dish of flaky salt on the side, so people can adjust their own servings. It works as a side dish or a light main course, and it travels well to picnics and potlucks without wilting or falling apart.
- Chill it for at least 30 minutes before serving if you want the flavors to really come together.
- Bring it to room temperature for 15 minutes before serving if its been in the fridge overnight, it tastes better when its not ice cold.
- Store leftovers in an airtight container for up to two days, though the basil may darken slightly.
Save to Pinterest This is the kind of recipe that makes you look like a confident cook without any stress or fuss. Keep the ingredients simple, let the pesto do the work, and youll have a dish that feels like summer in a bowl.
Recipe Q&A
- → Can I make this ahead of time?
Yes, this dish is excellent for advance preparation. Store in an airtight container in the refrigerator for up to 2 days. The flavors actually deepen as it sits. Give it a gentle toss and add a splash of olive oil before serving if the pasta has absorbed the dressing.
- → How do I make homemade pesto?
Blend fresh basil leaves, garlic, pine nuts, Parmesan cheese, and extra-virgin olive oil in a food processor until you reach your desired consistency. Adjust seasoning with salt and pepper. Homemade pesto takes about 5 minutes and delivers superior flavor compared to store-bought versions.
- → What pasta shapes work best?
Short pasta varieties like penne, fusilli, and farfalle are ideal because they hold the pesto sauce well and mix evenly with vegetables. Avoid long thin pastas like spaghetti, which tend to clump and don't distribute the pesto as effectively throughout the dish.
- → Is this suitable for vegan diets?
Absolutely. Simply use dairy-free pesto and omit the Parmesan cheese, or substitute with nutritional yeast or plant-based cheese alternatives. Ensure your store-bought pesto doesn't contain cheese. The salad remains delicious and nutritious with these simple swaps.
- → What additions enhance this dish?
Consider grilled chicken breast for protein, fresh mozzarella balls for creaminess, toasted pine nuts for crunch, or sun-dried tomatoes for intensity. Roasted red peppers and artichoke hearts also complement the pesto beautifully. Each addition transforms the dish while maintaining its core Italian character.
- → How should I store leftovers?
Transfer to an airtight container and refrigerate for up to 2 days. The flavors develop beautifully overnight. If the salad appears dry when reheating, drizzle with a bit of extra-virgin olive oil and toss gently. Serve chilled or at room temperature depending on preference.