Bring a pot of salted water to the boil. Cook the pasta to al dente, drain, then toss with olive oil and let cool.
While the pasta is cooking, toast the pine nuts in a dry frying pan for a couple of minutes on medium high, because they taste better toasted.
Load up all the ingredients for the pesto in a food processor and pulse to puree. Contrary to when making regular pesto, we aren’t going to add nearly as much olive oil. Two tablespoons are just enough to get everything mixed together. Later, when we add the mayonnaise, we’ll end up with the perfect pasta salad.
Love your recipes. Really enjoying your blog!
That’s a delicious pesto pasta salad. It looks healthy too. Can’t wait to make this today.
Wow, this looks delicious. Can’t wait to try it 🙂
A great creamy pesto pasta salad! Great way to get my kids to eat peas again!
What a lovely dish, so pretty with the tri-colored rotini pasta. Plus the shape absorbs all that wonderful homemade pesto, so you get loads of flavor in every bite.
I’m a great fan of pesto, and this is a salad after my own heart.
Great idea to add pesto to the salad. Sounds so good.
I love adding homemade pesto to pasta salads! This recipe looks and sounds really good. On my to make list!
I love pesto pasta. Having it as a salad is a great idea.
This dish looks so good, definitely going to try!