Save I threw this together on a sticky July afternoon when the air conditioner gave up and the thought of turning on the oven made me want to weep. My neighbor had dropped off a basket of cherry tomatoes from her garden, still warm from the sun, and I had a jar of pesto I'd been meaning to use. Twenty minutes later, I had a bowl of cool, herb-scented pasta that tasted like summer itself. It's become my rescue recipe when the heat wins and I still need to eat something that feels like a real meal.
The first time I brought this to a potluck, I watched a kid who claimed to hate anything green devour two helpings while his mom stared in disbelief. She cornered me by the drinks table, demanding the recipe and insisting I must have hidden the vegetables somehow. I hadn't, of course. The peas just disappear into the pasta, sweet and unoffensive, and the basil makes everything smell like a garden party. That day, I learned that sometimes the simplest dishes are the ones people remember.
Ingredients
- Short pasta (300 g): Fusilli or penne work beautifully because their ridges and curves catch the pesto, but I've used whatever was in the pantry and it's always been fine.
- Frozen peas (150 g): They cook in the pasta water during the last two minutes, turning tender and sweet without dirtying another pot.
- Cherry tomatoes (200 g, halved): Use the ripest ones you can find; their juice mingles with the pesto and creates a light sauce that coats every bite.
- Basil pesto (4 tbsp): Homemade is lovely, but a good jarred pesto from the store has saved me more times than I can count.
- Parmesan cheese (50 g, optional): Adds a salty, nutty finish, though the dish stands on its own if you skip it or swap in a plant-based version.
- Extra-virgin olive oil (2 tbsp): This loosens the pesto and gives the salad a silky texture instead of a sticky one.
- Salt and black pepper: Taste before you serve; sometimes the pesto and Parmesan bring enough salt, sometimes they don't.
- Fresh basil leaves (optional): A handful torn over the top makes it look like you tried harder than you did.
Instructions
- Boil the pasta:
- Bring a large pot of well-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 overcook it or the salad will turn mushy as it sits.
- Add the peas:
- Two minutes before the pasta is done, toss the frozen peas straight into the boiling water. They'll cook through by the time you drain everything, bright green and perfectly tender.
- Cool everything down:
- Drain the pasta and peas together, then rinse them under cold running water until they're completely cool to the touch. Shake the colander hard to get rid of excess water, or the salad will taste diluted.
- Toss with tomatoes:
- Transfer the cooled pasta and peas to a large bowl and add the halved cherry tomatoes. Their juices will start to mingle with everything, which is exactly what you want.
- Dress with pesto and oil:
- Spoon in the pesto and drizzle over the olive oil, then toss gently with your hands or a big spoon until every piece of pasta is lightly coated. The oil keeps the pesto from clumping and makes the whole thing glossy.
- Season and finish:
- Taste a forkful, then add salt and pepper as needed. If you're using Parmesan, sprinkle it in now and toss again, then scatter fresh basil leaves over the top before serving.
Save I made a double batch of this for my sister's baby shower, and by the end of the afternoon, the bowl was scraped clean and three people had texted me for the recipe. One of them was my aunt, who never asks for recipes because she thinks her own are superior. Watching her go back for seconds, fork in one hand and glass of Pinot Grigio in the other, felt like a small, quiet victory. It's funny how a dish this simple can make you feel like you've pulled off something impressive.
Make It Your Own
I've added leftover grilled chicken when I needed more protein, torn in mini mozzarella balls when I wanted it creamier, and stirred through toasted pine nuts when I was feeling fancy. A handful of arugula or baby spinach tossed in at the end adds a peppery bite and makes the whole thing feel a little more virtuous. You can also swap the basil pesto for sun-dried tomato pesto if you want something richer and deeper, though you might want to cut back on the olive oil since that version tends to be oilier.
Storing and Serving
This salad keeps in the fridge for up to three days, though the tomatoes will start to soften and release more juice as time goes on. I usually pack it into individual containers for lunch, and it's one of those rare dishes that actually tastes better after a night in the fridge when all the flavors have had time to settle in together. Serve it cold or at room temperature, never hot, and give it a good stir before you eat because the pesto likes to sink to the bottom.
What to Serve It With
On its own, this is a light lunch or a side dish that pairs well with grilled fish, roasted chicken, or even a simple frittata. I've served it alongside crusty bread and a green salad for an easy dinner on the patio, and it's always the first thing to disappear at picnics and barbecues. If you're bringing it somewhere, pack the basil garnish separately so it doesn't wilt in the heat.
- A crisp white wine like Pinot Grigio or Sauvignon Blanc cuts through the richness of the pesto beautifully.
- For a vegan version, use dairy-free pesto and skip the Parmesan or swap in nutritional yeast or a plant-based cheese.
- Check pesto labels carefully if you're cooking for someone with nut allergies, as many brands contain pine nuts or other tree nuts.
Save This is the kind of recipe that makes you look capable and calm, even when you're neither. Keep the ingredients on hand, and you'll always have an answer when someone asks what you're bringing to dinner.
Recipe Q&A
- → Can I make this 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 improve as they meld together. Toss gently before serving to redistribute the pesto dressing.
- → What type of pasta works best?
Short pasta shapes like penne, fusilli, or farfalle work wonderfully as they catch and hold the pesto sauce. Avoid long pasta like spaghetti, which doesn't distribute the dressing as evenly throughout the salad.
- → How do I make it vegan?
Use a plant-based pesto or make your own using dairy-free ingredients. Omit the Parmesan cheese or substitute it with nutritional yeast for a cheesy flavor. Ensure your chosen pesto doesn't contain pine nuts if you're making it nut-free.
- → Can I use fresh peas instead of frozen?
Absolutely. Blanch fresh peas for 2-3 minutes until tender, then cool immediately in ice water. This preserves their bright green color and crisp texture. Frozen peas are convenient and yield the same delicious results.
- → What wine pairs well with this dish?
A crisp white wine like Pinot Grigio complements the fresh basil and bright acidity of the tomatoes. Alternatively, try a Sauvignon Blanc or Vermentino for similarly refreshing pairings with Mediterranean flavors.
- → How can I add protein?
Grill chicken breast and slice it into bite-sized pieces, or add fresh mozzarella balls and prosciutto for richness. Toasted pine nuts provide a nutty crunch. Cooked shrimp also works beautifully with the basil and tomato combination.