Green Pesto Pasta Salad (Printable View)

Vibrant pasta dish featuring tender pasta, aromatic basil pesto, sweet peas, and juicy cherry tomatoes. Ready in just 25 minutes.

# What You'll Need:

→ Pasta

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

→ Vegetables

02 - 1 cup frozen peas
03 - 1⅓ cups cherry tomatoes, halved

→ Pesto

04 - 4 tablespoons basil pesto

→ Dairy

05 - ½ cup grated Parmesan cheese, optional

→ Seasoning

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

→ Garnish

08 - Fresh basil leaves, optional

# How To Make It:

01 - Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Add the frozen peas during the last 2 minutes of cooking.
02 - Drain the pasta and peas thoroughly, then rinse under cold water until completely cooled. Drain again to remove excess moisture.
03 - In a large mixing bowl, combine the cooled pasta and peas with halved cherry tomatoes.
04 - Add the basil pesto and extra-virgin olive oil, tossing gently to coat all ingredients evenly.
05 - Season the salad with salt and freshly ground black pepper according to preference.
06 - If desired, add grated Parmesan cheese and toss gently. Top with fresh basil leaves before serving.

# Expert Advice:

01 -
  • It tastes better after sitting in the fridge for an hour, so you can make it ahead and actually enjoy your own party.
  • The pesto clings to every piece of pasta and vegetable, giving you flavor in every single bite instead of a puddle at the bottom of the bowl.
  • You can toss in whatever you have on hand and it still works, from leftover rotisserie chicken to those sad sun dried tomatoes in the back of your fridge.
02 -
  • Rinsing the pasta under cold water is not optional here, because if you skip it, the pasta will keep cooking and turn soft and sticky by the time you serve it.
  • If your pesto seems too thick or clumpy, thin it with a tablespoon of the pasta cooking water before you drain everything, it helps the sauce spread evenly.
03 -
  • Use a pasta shape with ridges or curves, because smooth pasta just lets the pesto slide off instead of holding onto it.
  • Always taste the salad after its been chilled, because cold food needs more seasoning than warm food, and a pinch of salt at the end makes everything pop.
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