Green Pesto Pasta Salad (Printable)

A vibrant salad combining tender pasta with aromatic basil pesto, sweet peas, and cherry tomatoes. Vegetarian and easy to prepare.

# What You'll 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

→ 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)

# Directions:

01 - Bring a large pot of salted water to a boil.
02 - Cook the pasta according to package instructions until al dente.
03 - Add the frozen peas to the pot during the last 2 minutes of pasta cooking time.
04 - Drain the pasta and peas in a colander, rinse under cold water to cool, and drain thoroughly.
05 - In a large bowl, combine the cooled pasta and peas with cherry tomatoes.
06 - Add the pesto and olive oil, tossing gently to coat everything evenly.
07 - Season with salt and pepper to taste.
08 - If desired, add grated Parmesan cheese and toss again.
09 - Garnish with fresh basil leaves before serving.

# Expert Tips:

01 -
  • It tastes better cold the next day when the pesto has soaked into every twist of pasta.
  • You can toss it together while the pasta cools and still have time to shower before guests arrive.
  • It works as a side dish or a full meal depending on how hungry everyone is.
  • Leftovers never last long because someone always sneaks a fork into the container.
02 -
  • Rinse the pasta under cold water or it will keep cooking and turn mushy by the time you serve it.
  • Add the olive oil along with the pesto or the sauce will sit in clumps instead of coating evenly.
  • Taste before adding salt because pesto and Parmesan are already salty and you can not take it back.
03 -
  • Use a pasta shape with ridges or twists so the pesto clings instead of sliding off.
  • Toss the salad gently with your hands instead of a spoon to avoid breaking the pasta or smashing the tomatoes.
  • Reserve a splash of pasta cooking water before draining in case you need to loosen the pesto later.
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