Cook the fusilli pasta in a pot of boiling salted water, following the package directions until al dente. Once cooked, drain the pasta and rinse it under cold running water to halt the cooking process and maintain its firm texture. Set the pasta aside to cool completely.

In a small bowl, whisk together the green pesto sauce and olive oil until the mixture is smooth and well-blended. This will create a luscious dressing that evenly coats the pasta.

In a spacious mixing bowl, combine the cooked pasta with the chopped sun-dried tomatoes, green peas, capers, and grated Parmesan cheese. These vibrant ingredients provide a delightful mix of flavors and textures.

Pour the prepared pesto dressing over the pasta mixture. Gently toss all the ingredients together until every piece of pasta is evenly coated in the rich, green sauce.

Taste the salad and season with salt and freshly ground black pepper as needed. For an elegant finishing touch, garnish with extra Parmesan cheese and a few fresh basil leaves.

The salad can be enjoyed immediately for a warm dish or refrigerated for 20–30 minutes for a refreshing, chilled pasta salad. Serve and savor the vibrant flavors.