Save Pin My neighbor brought this to a backyard barbecue last July, and I watched everyone go back for seconds before the burgers were even ready. The pesto clung to every twist of pasta, bright green and glossy under the string lights. She told me she'd thrown it together in twenty minutes, and I didn't believe her until I tried it myself the next weekend. Now it's my go-to whenever I need something that looks impressive but doesn't chain me to the stove. It tastes like summer, even when it's not.
I made this for my sister's baby shower, and it was gone before the games even started. One of her friends cornered me by the punch bowl, demanding the recipe like I'd been hiding state secrets. I realized then that a dish doesn't need to be complicated to make people happy. Sometimes all you need is good pasta, bright flavors, and something cold on a warm afternoon. That day, this salad did more networking than I did.
Ingredients
- Short pasta (300 g): Fusilli and penne are my favorites because their shapes trap the pesto in every crevice, but farfalle works if you want something that looks a little fancier on the plate.
- Frozen peas (150 g): Don't bother with fresh unless you enjoy shelling peas for fun, frozen ones cook in two minutes and taste just as sweet.
- Cherry tomatoes (200 g): Halve them so their juices mingle with the pesto, and try to find the ripest ones you can, they add pops of sweetness that balance the richness.
- Basil pesto (4 tbsp): Store-bought is perfectly fine, but if you have a jar of homemade in the fridge, this is its moment to shine.
- Parmesan cheese (50 g): Freshly grated melts into the warm pasta better than the pre-shredded stuff, and it adds a salty sharpness that makes everything taste more alive.
- Extra-virgin olive oil (2 tbsp): This loosens the pesto and keeps the pasta from clumping, plus it adds a silky richness that makes each bite feel luxurious.
- Salt and black pepper: Taste before you serve, pasta needs more salt than you think, especially once it cools down.
- Fresh basil leaves: A handful torn on top makes it look like you tried, even if you didn't.
Instructions
- Boil the pasta:
- Bring a large pot of salted water to a rolling boil and cook your pasta until it's al dente, with just a little bite left in the center. Don't skip the salt, this is your only chance to season the pasta from the inside out.
- Add the peas:
- Two minutes before the pasta is done, toss the frozen peas right into the same pot. They'll thaw and cook in the time it takes the pasta to finish, and you'll save yourself from dirtying another pan.
- Cool everything down:
- Drain the pasta and peas together, then rinse them under cold running water until they're completely cool to the touch. This stops the cooking and keeps the pasta from turning mushy, plus it makes the salad safe to toss with the pesto without wilting it.
- Combine with tomatoes:
- Transfer the cooled pasta and peas to a large mixing bowl and add the halved cherry tomatoes. Use a bowl bigger than you think you need, it makes tossing everything way easier.
- Dress with pesto and oil:
- Spoon in the pesto and drizzle the olive oil over the top, then toss gently with a big spoon until every piece of pasta is coated in green. The oil helps the pesto spread evenly and keeps it from clumping in one sad corner of the bowl.
- Season and finish:
- Taste a piece of pasta, then add salt and pepper as needed. If you're using Parmesan, toss it in now and give everything one last gentle stir before scattering fresh basil leaves on top.
Save Pin The first time I brought this to a potluck, my friend's five-year-old asked if it was the same pasta from the park. I had no idea what she meant until her mom reminded me they'd shared a version of this at a family picnic months earlier. That's when I realized this salad had quietly become part of people's good memories. It's not fancy, but it shows up when it matters, and sometimes that's all a dish needs to do.
Make It Your Own
This salad is basically a blank canvas that happens to taste great as-is. I've stirred in cubes of fresh mozzarella when I wanted it to feel more like a meal, and I've added shredded rotisserie chicken when I needed to stretch it for extra people. Toasted pine nuts are gorgeous if you have them, and sun-dried tomatoes add a sweet-tart chewiness that makes the whole thing feel a little fancier. If you're feeding someone who doesn't do gluten, swap in your favorite gluten-free pasta, it works exactly the same way.
Storing and Serving
This salad keeps in an airtight container in the fridge for up to three days, though the basil on top will darken after the first day. I usually make it a few hours ahead and let it sit at room temperature for twenty minutes before serving, cold pasta straight from the fridge tastes muted and the flavors need a chance to wake up. If it looks a little dry after sitting, a small drizzle of olive oil and a quick toss will bring it back to life. Leftovers make a surprisingly good packed lunch, especially if you toss in a handful of arugula right before eating.
What to Serve Alongside
I've served this next to grilled chicken, barbecue ribs, and even a simple roast, and it's never felt out of place. It's bright and herbaceous enough to cut through rich, heavy mains, but light enough that it won't weigh anyone down before dessert. If you're keeping things vegetarian, pair it with a frittata or a big platter of roasted vegetables. A crisp white wine like Pinot Grigio or a sparkling water with lemon feels just right on the side.
- If you're taking it somewhere, pack the basil garnish separately so it stays bright and fresh.
- Double the recipe if you're feeding more than six people, this disappears faster than you'd expect.
- For a vegan version, use a dairy-free pesto and skip the Parmesan or swap in nutritional yeast for a cheesy flavor.
Save Pin This is the kind of recipe that makes you look competent without requiring you to be a hero in the kitchen. It's been my quiet weapon at potlucks, picnics, and last-minute dinners, and it's never let me down.
Questions & Answers
- → 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. Add fresh basil garnish just before serving to maintain its vibrant appearance and aroma.
- → How do I keep the pesto from turning brown?
To prevent browning, toss the pasta with pesto just before serving rather than mixing it in advance. If preparing ahead, store the pesto separately and combine it with the pasta salad when ready to eat. Blanching fresh basil briefly before making pesto also helps retain its color.
- → Is this salad suitable for vegans?
Absolutely. Use dairy-free pesto made without cheese and omit the Parmesan or substitute it with a plant-based alternative. All other ingredients are naturally vegan, making this an excellent choice for plant-based diets.
- → What pasta shapes work best for this salad?
Short, sturdy pasta shapes like penne, fusilli, or farfalle are ideal as they hold the pesto coating well and are easy to eat with a fork. Avoid long pasta varieties like spaghetti, which can become tangled and don't distribute the pesto evenly.
- → Can I use homemade pesto instead of store-bought?
Yes, homemade pesto works wonderfully and offers superior flavor. Blend fresh basil, garlic, pine nuts, Parmesan, and olive oil until you reach your desired consistency. Use the same quantity as store-bought pesto in this salad.
- → What wine pairs well with this dish?
A crisp white wine like Pinot Grigio complements this salad beautifully. The wine's acidity balances the richness of the pesto, while its light body won't overpower the delicate fresh flavors of the vegetables and herbs.