Save My neighbor handed me a container of this over the fence one Saturday afternoon, and I ate it standing in the kitchen with a fork straight from the fridge. The basil was so bright it almost tasted green, and the peas added this unexpected pop of sweetness against the tangy pesto. I made my own version the very next weekend, doubling the batch because I knew it would disappear. Its one of those dishes that tastes like effort but comes together in the time it takes to boil water. Now I keep pesto in the pantry year round just in case.
I brought this to a potluck once where someone had labeled every dish with little cards, and mine was gone before the main course even started. A friend asked if Id made the dressing from scratch, and I just smiled and said the pesto does all the work. The truth is, this recipe makes you look like you tried harder than you did. It became my go to whenever I needed to show up with something that felt thoughtful without spending all day in the kitchen.
Ingredients
- Short pasta (300 g): Fusilli and penne hold onto pesto beautifully in their ridges, and farfalle looks cheerful in the bowl.
- Frozen peas (150 g): They cook in the pasta water during the last two minutes and add a sweet pop of color without any extra effort.
- Cherry tomatoes (200 g): Halve them so their juice mixes with the pesto and creates little pockets of brightness.
- Basil pesto (4 tbsp): Store bought works perfectly here, but homemade pesto turns this into something you will want to brag about.
- Parmesan cheese (50 g, optional): Adds a salty, nutty finish that makes the whole dish feel more complete.
- Extra virgin olive oil (2 tbsp): Loosens the pesto so it coats every piece instead of clumping in spots.
- Salt and black pepper: Taste before serving because the pesto and cheese bring their own saltiness.
- Fresh basil leaves (optional): A handful torn on top makes it look like you fussed, even if you did not.
Instructions
- Boil the pasta:
- Bring a large pot of salted water to a rolling boil and cook the pasta until al dente, following the package timing. The salt in the water is your only chance to season the pasta itself, so do not skip it.
- Add the peas:
- Drop the frozen peas into the boiling pasta water during the last two minutes of cooking. They will brighten up and turn tender without needing a separate pot.
- Cool everything down:
- Drain the pasta and peas together, then rinse under cold running water until they are completely cool. Shake the colander well so you do not end up with a watery salad.
- Combine in a bowl:
- Toss the cooled pasta and peas with the halved cherry tomatoes in a large mixing bowl. Make sure the tomatoes are evenly scattered so every bite has a little burst of juice.
- Dress with pesto:
- Add the pesto and olive oil, then toss gently with your hands or a spoon until everything is coated in green. The olive oil helps the pesto spread without tearing the pasta.
- Season and finish:
- Taste a piece of pasta, then add salt and pepper as needed. If you are using Parmesan, fold it in now and tear fresh basil over the top before serving.
Save I made this the night before a beach picnic and packed it in a cooler with ice packs, and by the time we spread the blanket it had chilled into this perfect, creamy tangle of pasta. My friend kept saying it tasted expensive, and I did not have the heart to tell her it cost less than takeout. That day it became more than a recipe, it became my warm weather secret weapon.
Making It Your Own
This salad is forgiving enough to handle whatever you have on hand. I have folded in shredded rotisserie chicken when I needed protein, and I have added cubed mozzarella for a creamier bite. Toasted pine nuts scattered on top add crunch and make it feel fancy, and a squeeze of lemon juice right before serving wakes everything up. Sometimes I stir in a handful of arugula for a peppery edge, and it still tastes like the original but with a little more attitude.
Storing and Serving
This pasta salad keeps in the fridge for up to three days, though the basil will darken a bit as it sits. I store it in an airtight container and give it a good stir before serving because the pesto can settle at the bottom. If it looks dry after chilling, a drizzle of olive oil and a pinch of salt bring it back to life. Serve it cold or at room temperature, and if you are taking it somewhere, keep it cool until the last minute so the flavors stay bright.
What to Serve Alongside
This salad does not need much help, but it pairs beautifully with grilled chicken, a simple caprese salad, or a crusty baguette. I have served it next to roasted vegetables at a barbecue, and it balanced the smoky flavors perfectly. A chilled glass of Pinot Grigio or sparkling water with lemon feels right, and if you want dessert, keep it light with fresh berries or lemon sorbet.
- It travels well to picnics and potlucks because it does not wilt or get soggy.
- Make it vegan by using dairy free pesto and skipping the Parmesan or swapping in nutritional yeast.
- Leftovers taste even better the next day when the pesto has had time to soak into the pasta.
Save This is the kind of dish that makes you feel competent in the kitchen without breaking a sweat. Keep the ingredients simple, trust the pesto to do its job, and you will have something worth sharing every single time.
Recipe FAQs
- → Can I make this salad ahead of time?
Yes, you can prepare this salad up to 4 hours in advance. Store it in an airtight container in the refrigerator. The flavors actually develop beautifully as it sits. Just refresh with a drizzle of olive oil before serving if needed.
- → How do I prevent the pasta from getting mushy?
Cook the pasta to al dente, which means it should have a slight firmness when bitten. Immediately rinse it under cold water after draining to stop the cooking process. This helps maintain the pasta's texture when tossed with the other ingredients.
- → What can I substitute for the pesto?
You can use sundried tomato pesto, arugula pesto, or a simple basil-lemon vinaigrette if you prefer. For a lighter option, mix fresh basil with lemon juice, garlic, and olive oil to create your own quick pesto alternative.
- → Is this suitable for a vegan diet?
Absolutely! Use dairy-free pesto and omit the Parmesan cheese, or substitute it with nutritional yeast for a similar umami flavor. Ensure your pesto doesn't contain pine nuts or use a nut-free version if you have allergies.
- → How should I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. The pasta may absorb some of the pesto over time, so add a little extra olive oil when reheating or serving cold to refresh the flavors.
- → What proteins pair well with this salad?
Grilled chicken breast, fresh mozzarella balls, white beans, or toasted pine nuts are excellent additions. Flaked tuna or grilled shrimp also work wonderfully if you're looking for a seafood option to complement the fresh basil pesto.