Green Pesto Pasta Salad (Printer Friendly)

Refreshing pasta salad featuring basil pesto, tender pasta, sweet peas, and juicy cherry tomatoes. Ideal for picnics and potlucks.

# What You Need:

→ Pasta

01 - 10.5 oz short pasta (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

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 time.
02 - Drain the pasta and peas in a colander, rinse under cold water to cool completely, and drain thoroughly.
03 - In a large mixing bowl, combine the cooled pasta and peas with cherry tomatoes.
04 - Add the basil pesto and extra-virgin olive oil to the bowl, 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 the salad again to incorporate.
07 - Transfer the salad to serving dishes and garnish with fresh basil leaves before serving.

# Expert Tips:

01 -
  • It tastes like summer even when made in the middle of winter, bringing color and brightness to any table.
  • You can toss it together in the time it takes to boil pasta, and it only gets better as it sits in the fridge.
02 -
  • Always rinse the pasta under cold water after draining or it will keep cooking and turn mushy, ruining the texture of your salad.
  • If the pesto seems too thick or the salad looks dry after tossing, add another drizzle of olive oil or a spoonful of pasta water to loosen it up.
03 -
  • Use a good quality pesto, whether homemade or store bought, because it is the star of the dish and cheap versions can taste flat or overly oily.
  • If you are making this ahead, wait to add the tomatoes and basil until just before serving so they stay firm and fragrant instead of wilting into the salad.
Go Back