Green Pesto Pasta Salad

My neighbor showed up at my door one Saturday morning with a giant bowl of this pasta salad, still cool from her fridge. She was headed to a family reunion and wanted me to taste-test it before she left. One bite and I understood why she was confident. The basil pesto clung to every twist of pasta, the peas added little bursts of sweetness, and the tomatoes brought just enough acidity to wake everything up. I asked for the recipe on the spot.

I made this for a backyard gathering last summer when the temperature hit ninety degrees and nobody wanted hot food. I set the bowl on the picnic table next to the lemonade pitcher, and it disappeared faster than anything else. People kept coming back with their plates, asking if there was more. One friend even texted me the next day asking for the recipe because her kids had been asking about the green pasta all morning.

Ingredients

• Short pasta (300 g): Fusilli and penne are my favorites here because their ridges and curves hold onto the pesto beautifully, but farfalle works too if that is what you have.
• Frozen peas (150 g): They cook in the same pot as the pasta during the last two minutes, which saves you a dish and keeps them tender without turning mushy.
• Cherry tomatoes (200 g): Halve them so their juices mingle with the pesto and create little pockets of brightness in every bite.
• Basil pesto (4 tbsp): Store-bought is completely fine, but if you have fresh basil on hand, homemade pesto takes this to another level.
• Parmesan cheese (50 g, optional): Grated Parmesan adds a salty, nutty finish that makes the salad feel a bit more substantial.
• Extra-virgin olive oil (2 tbsp): This loosens the pesto just enough so it coats everything without clumping.
• Salt and black pepper: Taste as you go, especially if your pesto is already quite salty.
• Fresh basil leaves (optional): A handful torn over the top makes it look as vibrant as it tastes.

Instructions

Boil the pasta:

Bring a large pot of salted water to a rolling boil and cook your pasta until al dente, following the package directions. The salt in the water is your only chance to season the pasta itself, so do not skip it.

Add the peas:

During the last two minutes of cooking, toss the frozen peas right into the boiling water with the pasta. They will thaw and cook just enough without losing their bright green color.

Cool everything down:

Drain the pasta and peas in a colander, then rinse them under cold running water until they are completely cool. Shake the colander well to get rid of excess water, or the salad will be watery.

Combine with tomatoes:

Transfer the cooled pasta and peas to a large mixing bowl and add the halved cherry tomatoes. Their juices will start to blend with the pesto as you toss.

Dress with pesto and oil:

Spoon in the basil pesto and drizzle the olive oil over everything, then toss gently with a large spoon until every piece is coated. The oil helps the pesto spread more evenly and keeps the pasta from sticking together.

Season and finish:

Taste and add salt and pepper as needed, then stir in the grated Parmesan if you are using it. Garnish with fresh basil leaves just before serving for a pop of color and aroma.

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The first time I brought this to a potluck, I worried it would seem too simple next to the fancy casseroles and layered desserts. But when I saw people going back for thirds and asking how I made it, I realized that sometimes the simplest things are exactly what people crave. It has become my go-to whenever someone asks me to bring a dish, and I have stopped apologizing for how easy it is.

Make It Your Own

This salad is endlessly adaptable depending on what is in your fridge or what your crowd likes. I have stirred in shredded rotisserie chicken for extra protein, tossed in cubes of fresh mozzarella for creaminess, and scattered toasted pine nuts on top for crunch. If you want to keep it vegan, swap the Parmesan for nutritional yeast or a plant-based cheese and double-check that your pesto does not contain dairy. You can also add roasted red peppers, sun-dried tomatoes, or even grilled zucchini if you are feeling ambitious.

Serving and Storing

This pasta salad can be served immediately, but it truly shines after spending a few hours in the fridge, which gives the flavors time to meld together. I like to pull it out about fifteen minutes before serving so it is not ice cold, which brings the pesto back to life. Leftovers keep well in an airtight container for up to three days, though you might need to stir in a drizzle of olive oil before serving again because the pasta can soak up the dressing as it sits. If you are bringing this to a picnic, pack it in a cooler with ice packs to keep it fresh.

What to Serve Alongside

This salad works beautifully as a light main dish on its own, but it also plays well with others at a cookout or buffet. I have served it next to grilled chicken, barbecue ribs, and even a simple roast salmon, and it always complements without competing. A crisp white wine like Pinot Grigio or Sauvignon Blanc is a natural pairing, but sparkling water with lemon works just as well if you are keeping things casual.

• Try serving it with crusty bread and a simple green salad for an effortless weeknight dinner.
• It pairs beautifully with grilled vegetables or skewers if you are hosting a summer barbecue.
• For a heartier meal, add a side of garlic bread or focaccia to soak up any extra pesto at the bottom of the bowl.

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This salad has earned a permanent spot in my summer rotation because it requires almost no effort and delivers every single time. Whether you are feeding a crowd or just want something easy and satisfying for lunch, it never disappoints.

Recipe Q&A

→ Can I make this salad ahead of time?

Yes, this salad is excellent for advance preparation. Combine all ingredients up to 4 hours before serving and refrigerate. The flavors meld beautifully. If the pasta seems dry, add a touch more olive oil before serving.

→ What type of pasta works best?

Short pasta shapes like penne, fusilli, or farfalle are ideal as they hold the pesto and vegetables well. These shapes catch the sauce better than long pasta, ensuring every bite is flavorful.

→ How do I make homemade basil pesto?

Blend fresh basil leaves, garlic, grated Parmesan cheese, pine nuts, and extra-virgin olive oil. Adjust salt and pepper to taste. For a dairy-free version, omit cheese and add extra olive oil or use nutritional yeast.

→ Can I substitute the peas?

Absolutely. Fresh or blanched green beans, broccoli florets, or snap peas work wonderfully. Corn kernels or diced zucchini also pair nicely with the pesto flavor.

→ Is this suitable for vegans?

Yes, easily adaptable. Use dairy-free pesto and omit Parmesan cheese, or substitute with plant-based alternatives. Ensure all store-bought pesto is certified vegan.

→ What wines pair well with this dish?

Crisp white wines work best—Pinot Grigio, Sauvignon Blanc, or Vermentino complement the fresh basil and light flavors. The acidity in white wine balances the rich pesto beautifully.