Save A vibrant, refreshing pasta salad featuring tender pasta, aromatic basil pesto, sweet peas, and juicy cherry tomatoes. This Italian-inspired dish is easy to prepare and brings a burst of fresh flavor to any meal, making it an ideal choice for picnics, potlucks, or a simple, satisfying light lunch.
Save This recipe is built on the simplicity of high-quality ingredients. By choosing a short pasta like fusilli or farfalle, you create plenty of nooks and crannies to capture the savory pesto and olive oil, ensuring every bite is perfectly seasoned.
Ingredients
- 300 g (10.5 oz) short pasta (penne, fusilli, or farfalle)
- 150 g (1 cup) frozen peas
- 200 g (1 1/3 cups) cherry tomatoes, halved
- 4 tbsp basil pesto (store-bought or homemade)
- 50 g (1/2 cup) grated Parmesan cheese (Optional)
- 2 tbsp extra-virgin olive oil
- Salt and freshly ground black pepper, to taste
- Fresh basil leaves (Optional, for garnish)
Instructions
- Step 1
- Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente.
- Step 2
- Add the frozen peas to the pot during the last 2 minutes of pasta cooking time.
- Step 3
- Drain the pasta and peas, rinse under cold water to cool, and drain thoroughly.
- Step 4
- In a large bowl, combine the cooled pasta and peas with cherry tomatoes.
- Step 5
- Add the pesto and olive oil, tossing gently to coat everything evenly.
- Step 6
- Season with salt and pepper to taste.
- Step 7
- If desired, add grated Parmesan cheese and toss again.
- Step 8
- Garnish with fresh basil leaves before serving.
Zusatztipps für die Zubereitung
To ensure the best texture, be sure to rinse the pasta and peas under cold water immediately after draining. This stops the cooking process and keeps the pasta al dente. Additionally, check your pesto label to ensure it meets your dietary needs, as many varieties contain nuts and dairy.
Varianten und Anpassungen
For a vegan version, use a dairy-free pesto and omit the Parmesan or use a plant-based alternative. You can also customize this salad by adding cooked chicken for protein, mozzarella balls for creaminess, or toasted pine nuts for an extra crunch.
Serviervorschläge
This pasta salad pairs beautifully with a crisp white wine such as Pinot Grigio. Serve it chilled as a refreshing main course or as a side dish for grilled vegetables and meats at your next outdoor gathering.
Save With 410 calories and 13g of protein per serving, this Green Pesto Pasta Salad is a balanced and delicious vegetarian option. It's a versatile recipe that delivers a taste of Italy in just 25 minutes of total time.
Recipe FAQs
- → Can I make this salad ahead of time?
Yes, this salad is excellent for meal prep. Prepare it up to 2 days in advance and store in an airtight container in the refrigerator. The flavors actually meld beautifully overnight. Add fresh basil garnish just before serving for optimal appearance.
- → What type of pasta works best?
Short pasta shapes like penne, fusilli, or farfalle work wonderfully as they hold the pesto sauce well. You can also use rigatoni or rotini. Avoid long pasta like spaghetti, which doesn't mix as evenly with the other ingredients.
- → How do I make this vegan?
Use dairy-free basil pesto and simply omit the Parmesan cheese, or substitute with a plant-based cheese alternative. Ensure your pesto doesn't contain cheese and check for nuts if you have allergies. The salad remains delicious and satisfying.
- → Can I add protein to this salad?
Absolutely. Grilled chicken breast, white beans, or mozzarella balls are excellent additions. Toasted pine nuts also add a delightful crunch and complement the pesto beautifully. Add about 150g of protein per serving.
- → How do I prevent the pasta from becoming mushy?
Cook the pasta to al dente according to package directions, then immediately rinse it under cold water to stop the cooking process. Drain thoroughly to remove excess moisture, which prevents the salad from becoming watery or soggy.
- → What wine pairs well with this dish?
A crisp white wine like Pinot Grigio, Sauvignon Blanc, or Vermentino complements the fresh basil and light flavors beautifully. The acidity cuts through the richness of the pesto and olive oil perfectly.