By now, you’re deep into a summer full of heat domes, cookouts and (hopefully) long golden evenings. With that in mind, there’s one dish that always hits the sweet spot between easy, refreshing, and satisfying: pesto pasta salad.

Not only is it the culinary equivalent of a cool breeze on a scorching afternoon, but it also happens to be the go-to meal when your fridge looks like a jumble of half-used ingredients.

Basil wilting? Cherry tomatoes starting to wrinkle? That last lonely hunk of cheese? Toss it all in. Pesto pasta salad doesn’t judge.

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Last, but definitely not least: It tastes better cold. Honestly, who wants to turn on the oven when it’s already baking outside? This salad shines straight out of the fridge, making it perfect for lazy lunches, park picnics or poolside snacking.

Easy Peasy 'Green Pasta' Salad

(The name comes from my husband, who lovingly dubbed it "green pasta" as a child, when his mom whipped up a similar version)

Ingredients:

Pasta salad:

• 12 oz short pasta (like rotini, fusilli, or bowtie)
• 1 cup cherry tomatoes, halved
• 16-oz. steamed peas (doesn’t matter if they’re fresh or from the freezer section, we’re all adults here)
• 1/3 cup red onion, diced
• 1/2 cup mozzarella balls (or cubed mozzarella)
• 1/4 cup toasted pine nuts or sunflower seeds
• A handful of fresh arugula or baby spinach
• Any other add-ons your heart desires. Some tried and true options are carrots, feta cheese, almonds, walnuts, cucumber, zucchini, corn, leftover rotisserie chicken, chickpeas, roasted peppers or olives.

Note: We are big fans of store-bought pesto in my house. There are countless premade options in the pasta sauce aisle or at your local fresh food market. That said, if you want to go for a gold star, you can make your pesto from scratch. But if you’re like me and always in a rush, scroll straight on to the instructions.

Homemade pesto:

• 2 cups fresh basil leaves
• 1/3 cup grated Parmesan cheese
• 1/4 cup pine nuts
• 2 garlic cloves
• 1/2 cup olive oil
• Salt & pepper to taste
• Juice of half a lemon

Instructions:

1. Cook your pasta according to package directions. Drain and rinse with cold water to cool it quickly. Set aside.
2. If you’re making your own pesto, combine basil, Parmesan, nuts, and garlic in a food processor or blender. Pulse until roughly chopped. With the motor running, slowly stream in olive oil until smooth and creamy. Season with salt, pepper and lemon juice. If you bought pre-made pesto, you’re already ready for Step 3!
3. In a large bowl, mix the cooled pasta with cherry tomatoes, peas, red onion, mozzarella, and any other mix-ins you like. Pour in your pesto and toss until everything is coated.
4. Chill and serve. Let it sit in the fridge for 30 minutes if you have time. Garnish with extra basil leaves or a sprinkle of cheese if you’re really feelin' yourself.

Easy peasy, right? This dish is as unfussy as summer should be. It’s the kind of meal that makes you look like you tried hard, when really, you just threw a bunch of delicious stuff in a bowl and called it a day. Serve it as a side for a backyard BBQ or make it the star of your solo lunch under the fan. Your sweaty August self will thank you.

Weather.com lead editor Jenn Jordan explores how weather and climate weave through our daily lives, shape our routines and leave lasting impacts on our communities.