Are you sick of the same sides you’ve seen at every cookout all season? This summer basil pesto pasta salad is here to change that. In just 25 minutes, you can make this delicious dish that’s perfect for both entertaining friends and a casual weeknight dinner. Sugar snap peas and cherry tomatoes give this side a crisp, farm-fresh flavor. And the mix of mozzarella and parmesan makes each bite just creamy enough for you to satisfy your cheese cravings. Though you can use the pasta of your preference, farfalle, or bow tie, is sure to make your dish look delicious. Not to mention, kids love this fun shape.Parsley, basil, pine nuts, and lemon juice complete the dish with a zesty finish and bring the flavor you’ll be craving long after it’s gone. If you’re a super fan of any of these extras, add more in; it’s all about your taste preference. Need one more reason to give this recipe a go? It’s a crowd pleaser at a cookout that’s heavy on the meat-based dishes. This colorful vegetarian side that’s creamy and crunchy will be popular with both your plant-based and meat-loving friends.

Paige Grandjean


Read the full recipe after the video.

Recipe Summary

15 mins
25 mins


Ingredient Checklist


Instructions Checklist
  • Bring a medium saucepan of water to a boil over high. Add pasta and cook 8 minutes. Add sugar snap peas; cook until pasta is tender and peas are tender-crisp, about 1 minute. Drain and let cool completely, about 15 minutes.

  • Process parsley, basil, oil, Parmesan, pine nuts, lemon juice, garlic, salt, and pepper in a food processor until mostly smooth, about 30 seconds.

  • Combine pasta, snap peas, tomatoes, mozzarella, and pesto in a large bowl; toss to coat.

Nutrition Facts

457 calories; fat 25g; saturated fat 6g; cholesterol 9mg; fiber 7g; protein 16g; carbohydrates 47g; sugars 4g; sodium 676mg; iron 4mg; calcium 213mg.