Green Pesto Pasta Salad (Printable)

Vibrant salad combining tender pasta with aromatic basil pesto, fresh peas, and cherry tomatoes. Light, refreshing, and vegetarian.

# What You'll Need:

→ Pasta

01 - 10.5 oz 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, store-bought or homemade

→ 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

# 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 Tips:

01 -
  • It takes less than half an hour from boiling water to sitting down with a bowl.
  • The pesto clings to every piece of pasta so you get flavor in every single forkful.
  • You can make it ahead and it tastes even better after the flavors marry in the fridge overnight.
  • It works as a side dish or a full meal depending on how hungry you are.
02 -
  • Rinsing the pasta under cold water stops the cooking and prevents it from turning into a sticky clump while you prep everything else.
  • 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.
  • Always taste before adding extra salt because store bought pesto can be very salty depending on the brand.
03 -
  • If your pesto is too thick, thin it with a tablespoon of the pasta cooking water before draining.
  • Use a mix of red and yellow cherry tomatoes for a more colorful presentation.
  • Toss in a squeeze of lemon juice right before serving to brighten everything up.
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