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Bowl of pasta shells with pesto and peas.
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5 from 10 votes

Pesto Pasta Salad

A fast and easy one-pot dinner of pasta with store bought basil pesto and peas. Serve warm or cold. Ready in 30 minutes! 
Course main, Main dish
Cuisine American
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 6
Calories 451kcal


  • 1 pound pasta I prefer short pasta like small/medium shells
  • 1 pound frozen peas
  • 6 ounce container basil pesto
  • parmesan cheese salt and pepper, to taste


  • Bring a large pot of water to a boil Add salt and the pasta. Boil accordingly to pasta package instructions. During the last 4-5 minutes of cooking time add the peas.
  • Drain and return to the pot. Stir in pesto. Add parmesan, salt, and pepper to taste.


-This pasta can be served warm or chiilled. If serving chilled, I like to add raw cherry tomatoes.
- You can also add asparagus or frozen chopped broccoli to this dish. I usually add them to the boiling pasta water during the last 5 minutes of cooking.
- If desired, the pasta can be topped with cooked sausage or rotisserie chicken.


Calories: 451kcal | Carbohydrates: 69g | Protein: 15g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 2mg | Sodium: 273mg | Potassium: 353mg | Fiber: 6g | Sugar: 7g | Vitamin A: 1150IU | Vitamin C: 30.3mg | Calcium: 80mg | Iron: 2.3mg