Save to Pinterest I threw this together on a sweltering July afternoon when the thought of turning on the oven made me want to cry. My garden basil was threatening to take over the backyard, and I had a potluck invitation sitting on my counter. What started as a desperate fridge-dive became the dish everyone asked me to bring again and again. There's something about cold pasta mingling with bright pesto that feels like summer in a bowl, no matter what the calendar says.
The first time I brought this to a neighbor's barbecue, I watched a picky seven year old go back for thirds. Her mom looked at me like I'd performed magic. I hadn't done anything fancy, just listened to what the ingredients wanted to be: bright, simple, and alive with flavor. That's when I realized this wasn't just a side dish, it was a conversation starter.
Ingredients
- Short pasta (300 g): Fusilli or penne work best because their shapes catch the pesto in every bite, though I've used whatever I had on hand and never regretted it.
- Frozen peas (150 g): They add a pop of sweetness and cook right alongside the pasta, saving you a pan and keeping their vibrant green color intact.
- Cherry tomatoes (200 g): Halve them so their juices mingle with the pesto, creating a light sauce that coats everything without feeling heavy.
- Basil pesto (4 tbsp): Homemade is lovely, but a good jar from the store has saved me more times than I can count, just taste it first to make sure it's vibrant.
- Parmesan cheese (50 g): Optional but wonderful, it adds a salty sharpness that makes the whole dish feel more complete.
- Extra virgin olive oil (2 tbsp): This loosens the pesto and helps it coat every piece of pasta, plus it adds a silky richness.
- Salt and black pepper: Taste before you season, the pesto and cheese might give you all the salt you need.
- Fresh basil leaves: A handful torn on top makes it look like you tried much harder than you did.
Instructions
- Cook the pasta:
- Bring a large pot of salted water to a rolling boil and cook your pasta until it's just al dente, with a little bite left in the center. During the last two minutes, toss in the frozen peas so they cook together and you only dirty one pot.
- Cool everything down:
- Drain the pasta and peas in a colander, 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 later.
- Prep the tomatoes:
- While the pasta drains, halve your cherry tomatoes and set them aside. Their juice will become part of the dressing once everything gets tossed together.
- Combine and toss:
- In a large bowl, mix the cooled pasta, peas, and tomatoes with the pesto and olive oil, stirring gently until every piece is coated. Taste it now and add salt and pepper as needed, remembering the Parmesan will add more salt if you're using it.
- Finish and serve:
- Stir in the grated Parmesan if you like, then top with torn basil leaves right before serving. If you're making this ahead, wait to add the basil until just before you eat so it stays bright and fresh.
Save to Pinterest I once made a double batch of this for a family reunion and forgot it in the cooler for an hour longer than I meant to. When I finally pulled it out, the flavors had deepened and mellowed in a way that made it even better than when it was fresh. That's when I stopped worrying about serving it warm and started embracing the fact that this dish improves with a little patience.
Making It Your Own
This recipe is a template, not a rulebook. I've added cubes of fresh mozzarella when I wanted it more filling, stirred in shredded rotisserie chicken for a heartier version, and tossed in toasted pine nuts when I felt fancy. A friend of mine swaps the peas for blanched green beans and swears it's even better. The pesto does the heavy lifting, so you can play around with the rest and it'll still taste like summer.
Serving and Storing
This salad is best served cold or at room temperature, which makes it perfect for picnics and potlucks. I usually let it sit in the fridge for at least an hour before serving so the flavors marry together. Leftovers keep well in an airtight container for up to three days, though you might want to drizzle a little extra olive oil over it before serving again since the pasta absorbs the dressing as it sits.
What to Serve Alongside
I love pairing this with grilled chicken or fish, but it also stands alone beautifully as a light lunch with crusty bread. A crisp white wine like Pinot Grigio or Sauvignon Blanc cuts through the richness of the pesto without overwhelming the fresh vegetables. For a crowd, I'll serve it next to a simple green salad and call it a meal.
- Add a squeeze of lemon juice just before serving if you want a little brightness.
- Swap frozen peas for shelled edamame if you want extra protein.
- Use whole wheat or chickpea pasta to make it heartier and more filling.
Save to Pinterest This is the kind of dish that makes people think you're a better cook than you are, and I'm never going to correct them. Keep it in your back pocket for the days when you need something easy, delicious, and just a little bit impressive.
Recipe FAQs
- → Can I make this pasta salad ahead of time?
Yes, this salad can be prepared up to 4 hours in advance. Store it in an airtight container in the refrigerator. Add fresh basil garnish just before serving for the best appearance.
- → How do I prevent the pasta from becoming 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.
- → What's the best way to customize this salad?
Try adding grilled chicken, fresh mozzarella balls, roasted pine nuts, or sun-dried tomatoes. You can also experiment with different pesto varieties like sun-dried tomato or spinach pesto for variation.
- → Is this salad suitable for vegan diets?
Yes, it's easily adaptable. Use a vegan pesto made without cheese and pine nuts, or create your own. Omit the Parmesan cheese or substitute it with a plant-based alternative.
- → What wine pairs well with this salad?
A crisp white wine like Pinot Grigio complements the fresh, herbaceous flavors beautifully. The acidity cuts through the richness of the pesto and olive oil perfectly.
- → Can I use fresh pesto instead of store-bought?
Absolutely. Homemade pesto works wonderfully and often tastes superior. Blend fresh basil, garlic, pine nuts, Parmesan, and olive oil for a vibrant, aromatic coating.