Green Pesto Pasta Salad (Printable)

Vibrant pasta salad with basil pesto, sweet peas, cherry tomatoes, and Parmesan. Light, refreshing, and ready in 25 minutes.

# What You Need:

→ Pasta

01 - 10.5 oz short pasta (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

→ Seasoning

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

→ Garnish

08 - Fresh basil leaves

# Steps:

01 - Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. During the last 2 minutes of cooking, add the frozen peas to the pot.
02 - Drain the pasta and peas through a colander, then rinse under cold water to cool completely. Drain thoroughly to remove excess moisture.
03 - Transfer the cooled pasta and peas to a large mixing bowl. Add the cherry tomatoes and toss gently to combine.
04 - Pour the pesto and olive oil over the pasta mixture. Toss gently and thoroughly to coat all ingredients evenly.
05 - Season with salt and freshly ground black pepper to taste. Add grated Parmesan cheese if desired and toss again.
06 - Transfer to a serving dish and garnish with fresh basil leaves before serving.

# Expert Advice:

01 -
  • It tastes even better after sitting in the fridge for a few hours, making it perfect for stress free entertaining.
  • The combination of creamy pesto and sweet peas feels indulgent but keeps things surprisingly light.
  • You can throw it together faster than ordering takeout, and it feeds a crowd without breaking a sweat.
02 -
  • Rinsing the pasta under cold water is not optional here, it stops the cooking and prevents a gummy texture that ruins pasta salads.
  • If your pesto seems thick or dry, loosen it with a tablespoon of pasta cooking water before draining, it helps everything blend smoothly.
  • Always add the Parmesan at the end so it does not clump up or melt into the warm pasta.
03 -
  • Use the best quality pesto you can find or make your own with fresh basil, garlic, pine nuts, Parmesan, and olive oil for a flavor that store bought just cannot match.
  • If the salad looks dry after chilling, toss it with a splash of olive oil and a spoonful of pesto to bring it back to life.
  • Toast pine nuts in a dry skillet for two minutes before adding them, the nutty aroma takes this dish to another level.
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