Green Pesto Pasta Salad

My neighbor showed up with this pasta salad at a block party, and I watched it disappear in minutes while my elaborate caprese sat untouched. The bowl came back scraped clean, and I asked her for the secret. She laughed and said it was just pesto and whatever she had in the fridge. I made it the next day and understood why everyone went back for seconds.

I started bringing this to summer potlucks after my friend declared it the only pasta salad worth eating. She hated mayo based versions, and this one won her over immediately. Now she requests it for her birthday every year, and I always double the batch because people eat it like they have been starving. It has become my signature dish without me ever intending it to be.

Ingredients

• Short pasta (300 g): Fusilli or penne work beautifully because their shapes trap the pesto in every crevice, and they hold up without getting mushy when chilled.
• Frozen peas (150 g): They add a pop of sweetness and bright green color, plus cooking them with the pasta saves you a pan and keeps them tender.
• Cherry tomatoes (200 g, halved): Their juicy bursts cut through the richness of the pesto, and halving them lets their flavor mingle with the dressing.
• Basil pesto (4 tbsp): This is the heart of the dish, coating everything with herby, garlicky goodness, and store bought works perfectly if you find a good brand.
• Extra virgin olive oil (2 tbsp): It loosens the pesto just enough to coat the pasta evenly without making it greasy.
• Parmesan cheese (50 g, optional): A generous handful adds salty, nutty depth, though the salad is delicious even without it.
• Salt and black pepper: Essential for balancing the flavors, and always taste before serving 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.

Instructions

Boil the pasta:

Bring a large pot of generously salted water to a rolling boil, then add the pasta and cook until al dente according to the package directions. The water should taste like the ocean, because this is your only chance to season the pasta from the inside.

Add the peas:

Toss the frozen peas into the boiling water during the last 2 minutes of cooking. They will thaw and cook just enough to be tender without turning mushy.

Cool everything down:

Drain the pasta and peas in a colander, then rinse them under cold running water until they are completely cool to the touch. Shake the colander well to remove excess water, because any remaining moisture will dilute the pesto.

Combine with tomatoes:

Transfer the cooled pasta and peas to a large mixing bowl, then add the halved cherry tomatoes. Toss gently so the tomatoes do not break apart and release too much juice.

Dress with pesto:

Spoon the pesto and olive oil over the pasta mixture, then toss everything together until every piece is coated in green. Use your hands or a big spoon, and do not be shy about getting in there.

Season and finish:

Taste a forkful, then add salt and freshly ground black pepper as needed. If you are using Parmesan, sprinkle it in now and toss again, then garnish with torn basil leaves before serving.

Save

The first time I served this at a family gathering, my aunt asked if I had gone to culinary school because it tasted so balanced. I laughed and told her it was five ingredients and zero skill. She did not believe me until I walked her through it the next weekend, and now she makes it more often than I do.

Making It Your Own

I have thrown in everything from grilled zucchini to leftover rotisserie chicken, and it always works. Mozzarella balls are a favorite addition when I want it to feel more substantial, and toasted pine nuts add a satisfying crunch. If you want to make it vegan, just swap the Parmesan for nutritional yeast and check that your pesto is dairy free.

Storing and Serving

This salad keeps in the fridge for up to three days, though the basil may darken slightly over time. I actually prefer it after it has sat for a few hours because the flavors meld together. Let it come to room temperature before serving, or give it a quick toss with a drizzle of olive oil to refresh it.

What to Serve Alongside

I love pairing this with grilled chicken or fish for an easy summer dinner, and it is perfect alongside crusty bread and a crisp white wine. It also works beautifully as a side dish at barbecues, where it holds up better than lettuce based salads in the heat.

• A chilled Pinot Grigio or Sauvignon Blanc complements the herby pesto beautifully.
• Serve it with grilled shrimp skewers for a light, satisfying meal.
• Pack it in a container for lunch, and it will taste even better by midday.

Save

This salad has saved me more times than I can count, and it never feels like I am taking the easy way out. It is bright, satisfying, and always gone before anything else on the table.

Recipe Help & Answers

→ Can I make this salad ahead of time?

Yes, you can prepare it up to 4 hours ahead. Store in the refrigerator and give it a gentle toss before serving. Add fresh basil garnish just before serving for best flavor and appearance.

→ How do I keep the pasta from getting 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 a pleasant texture.

→ Can I use homemade pesto instead of store-bought?

Absolutely. Homemade pesto works wonderfully and adds fresh basil flavor. Use the same amount—about 4 tablespoons—or adjust to your taste preference for a stronger or milder pesto flavor.

→ What proteins can I add to make it heartier?

Cooked chicken breast, cannellini beans, grilled shrimp, or crispy bacon all pair beautifully. For vegetarians, add mozzarella balls, toasted pine nuts, or roasted chickpeas for extra protein and texture.

→ Is this suitable for vegans?

Yes, use dairy-free pesto and skip the Parmesan, or substitute with nutritional yeast. Ensure your pesto doesn't contain cheese or dairy products. All vegetables and pasta are naturally vegan-friendly.

→ How should I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. The salad may absorb the pesto dressing over time, so you might want to add a drizzle of olive oil before serving leftovers.