Green Pesto Pasta Salad

The smell of basil always takes me straight back to summer afternoons in my tiny apartment kitchen, windows thrown open, trying to figure out what to bring to yet another park gathering. I wanted something that wouldn't wilt in the heat or need reheating, and I had a jar of pesto staring at me from the fridge. That day, I tossed together what I had on hand: pasta, frozen peas, some tomatoes that were about to go soft, and that green jar of magic. It worked so well that now I make it almost every week when the weather turns warm.

I brought this to a potluck once where someone else had also made pasta salad, but theirs was drowning in mayo and mine was bright green and glistening with olive oil. By the end of the afternoon, my bowl was scraped clean and three people had asked for the recipe. One friend admitted she'd never liked pasta salad before but went back for seconds of mine. That's when I realized this wasn't just easy, it was actually special.

Ingredients

• Short pasta (300 g): Fusilli and penne hold onto the pesto beautifully in their ridges and curves, making every bite flavorful instead of leaving sauce pooled at the bottom.
• Frozen peas (150 g): These little gems cook in the same pot during the last two minutes, saving you a dish and adding natural sweetness without any extra effort.
• Cherry tomatoes (200 g): Halved tomatoes release just enough juice to mingle with the pesto and create a light, clingy dressing that coats everything.
• Basil pesto (4 tbsp): This is the heart of the dish, so use a pesto you'd happily eat with a spoon, whether homemade or a good quality jar with bright green color.
• Parmesan cheese (50 g, optional): Freshly grated Parmesan adds a salty, nutty layer that makes the salad feel more substantial and grown up.
• Extra-virgin olive oil (2 tbsp): A good glug of olive oil loosens the pesto and keeps the pasta from clumping as it cools.
• Salt and black pepper: Don't skip tasting and adjusting at the end, because pesto saltiness varies wildly by brand.
• Fresh basil leaves (optional): A few torn leaves on top make it look like you tried harder than you did and add a pop of fresh aroma.

Instructions

Boil the pasta:

Bring a large pot of well salted water to a rolling boil and cook your pasta until it still has a slight bite in the center, following the package timing. The salt in the water is your only chance to season the pasta itself, so be generous.

Add the peas:

Two minutes before the pasta is done, toss the frozen peas straight into the boiling water with the pasta. They'll thaw and cook perfectly without turning mushy or requiring a separate pot.

Cool it down:

Drain everything into a colander and immediately rinse under cold running water until the pasta feels cool to the touch. Shake the colander well to get rid of excess water, or your salad will be diluted and sad.

Toss with tomatoes:

Transfer the cooled pasta and peas to a large bowl and add the halved cherry tomatoes. The tomatoes should be at room temperature if possible, so their flavor actually comes through.

Dress with pesto:

Spoon in the pesto and drizzle the olive oil over everything, then toss gently but thoroughly until every piece of pasta is coated in that vibrant green. Use a light hand so you don't smash the peas or tomatoes.

Season and finish:

Taste a bite and add salt and pepper as needed, then stir in the Parmesan if you're using it. Scatter fresh basil leaves over the top right before serving for the best aroma and color.

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One summer evening I made a big batch of this and ate it straight from the bowl on my fire escape, watching the sky turn pink. My neighbor leaned over and asked what smelled so good, and I ended up sharing half of it with her. We sat there in comfortable silence, just eating and enjoying the breeze. That's the kind of dish this is: simple enough for a solo dinner, special enough to share without thinking twice.

Make It Your Own

This recipe is incredibly forgiving and practically begs you to add whatever you have on hand. I've stirred in cubed mozzarella, shredded rotisserie chicken, and even leftover grilled zucchini, and it's been delicious every time. Toasted pine nuts add crunch and richness if you're feeling fancy, and a handful of arugula tossed in right before serving gives it a peppery bite. If you want it vegan, just swap in a dairy free pesto and skip the Parmesan or use a plant based version.

Storing and Serving

This salad actually improves after a few hours in the fridge as the flavors meld and the pesto soaks into the pasta. I usually make it in the morning and let it chill until lunch or dinner, giving it a quick stir before serving. It keeps well for up to two days covered in the fridge, though you may need to add a tiny drizzle of olive oil to loosen it up since pasta absorbs moisture as it sits. Serve it cold or at room temperature, never hot, because the pesto flavor is brightest when it's cool.

What to Serve Alongside

I love pairing this with grilled chicken or fish for a complete meal, or setting it out as part of a bigger spread with crusty bread and a simple green salad. It's also fantastic on its own as a light lunch, especially on days when turning on the stove feels like too much effort. A crisp white wine like Pinot Grigio or a sparkling water with lemon is all you need to make it feel like a proper meal.

• Grilled lemon herb chicken thighs or salmon fillets
• A loaf of warm ciabatta or focaccia for mopping up any pesto left in the bowl
• Sliced watermelon or fresh berries for a sweet, refreshing contrast

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This salad has become my go to whenever I need something reliable, delicious, and easy to pull together without a plan. It's proof that you don't need complicated recipes to make food that people remember and ask for again.

Recipe FAQs

→ Can I make this salad ahead of time?

Yes, you can prepare this salad a few hours in advance. Keep it refrigerated in an airtight container. The pasta will continue absorbing the pesto flavors, making it even more delicious. Add fresh basil garnish just before serving for optimal appearance.

→ How do I prevent the pasta from becoming mushy?

Cook the pasta to al dente according to package instructions, then immediately rinse it under cold water to stop the cooking process. This prevents overcooking and maintains the proper texture throughout storage and serving.

→ What type of pasta works best?

Short pasta shapes like penne, fusilli, or farfalle work best as they hold the pesto sauce well and are easy to eat. Their ridges and curves capture the pesto, distributing flavor throughout each bite.

→ Is this suitable for vegan diets?

Absolutely. Use dairy-free pesto and omit the Parmesan cheese, or substitute it with nutritional yeast or vegan cheese. Ensure your pesto doesn't contain cheese or nuts if you have dietary restrictions.

→ How should I store leftovers?

Store the salad in an airtight container in the refrigerator for up to three days. The pasta will continue absorbing flavors. Stir gently before serving, and add a drizzle of olive oil if it appears dry.

→ What can I add for more protein?

Incorporate cooked chicken breast, white beans, hard-boiled eggs, or grilled tofu. You can also add fresh mozzarella balls or feta cheese for richness and additional protein content.