Green Pesto Pasta Salad (Printable Version)

Vibrant pasta tossed with aromatic basil pesto, sweet peas, and cherry tomatoes. Light, refreshing, and vegetarian.

# Ingredient List:

→ Pasta

01 - 10.5 oz short pasta such as penne, fusilli, or farfalle

→ Vegetables

02 - 1 cup frozen peas
03 - 1⅓ cups cherry tomatoes, halved

→ Pesto

04 - 4 tablespoons basil pesto, store-bought or homemade

→ Dairy

05 - ½ 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 Steps:

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

# Expert Advice:

01 -
  • It comes together in under half an hour, yet tastes like you spent all afternoon in the kitchen.
  • The pesto does all the heavy lifting, coating every ingredient with rich, garlicky flavor.
  • It tastes even better after sitting in the fridge for a few hours, making it perfect for meal prep or potlucks.
  • You can toss in whatever you have on hand and it still turns out delicious every single time.
02 -
  • Rinsing the pasta under cold water stops the cooking immediately and keeps it from turning mushy, which is crucial for a chilled salad.
  • If you skip draining the pasta well, the extra water will dilute the pesto and make the whole dish bland and soupy.
  • Tasting before you serve is non-negotiable because store-bought pestos vary wildly in saltiness and you might need to adjust.
03 -
  • Use a pasta shape with ridges or twists so the pesto has plenty of surface area to cling to instead of pooling at the bottom.
  • If your pesto seems thick or clumpy, thin it with a tablespoon of pasta cooking water before draining to help it coat more evenly.
  • Toast pine nuts in a dry skillet for a couple of minutes until golden, then scatter them on top for a nutty crunch that takes this from good to unforgettable.
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