Pesto Pasta Salad with Peas and Parmesan

Name: Pesto Pasta Salad with Peas and Parmesan
Prep time: 20 min
Cook time: 10 min
Ingredients: 12 ounces tri-color rotini pasta; 1 tablespoon extra-virgin olive oil; 1 cup basil leaves (packed); 1/2 cup flat leaf parsley leaves (packed); 1/2 cup spinach leaves (packed); 3/4 cup Parmigiano Reggiano cheese (grated); 1/4 cup pine nuts (toasted); 1 clove garlic; 2 tablespoons lemon juice; 2 tablespoons extra-virgin olive oil; 1/2 teaspoon Kosher salt; 1/2 teaspoon black pepper; 1 cup cherry tomatoes (halved); 1 cup frozen peas; 1/3 cup mayonnaise

Pesto Pasta Salad with Peas and Parmesan. Try saying that three times fast. Or not. Tongue twisters aside, this is a super easy and super tasty summer pasta salad that is always a hit at any gathering. The pesto gets the addition of a few different flavors to elevate it above your traditional pesto, and the peas and tomatoes add some sweetness to a great side dish that tastes like summer. So let’s get to it!

Here’s our lineup of ingredients. For pasta salads, I always use real mayonnaise and my favorite by a country mile is Best Foods. Depending on what part of the world you hail from, you might know it as Hellman’s – same mayo, same logo, just a different name.

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.

Here’s what the pesto looks like when it’s done. I know, you’re probably saying that it looks too dry, better add some more olive oil. Don’t do it.

Add all the stuff to the pasta, mix well and chill for a couple of hours.

Side Note: Parmesan is not Parmigiano Reggiano. American parmesan is an entirely different cheese. A little sweeter and creamier, and nowhere near as expensive, parmesan is not the right cheese for any pesto recipe. Always use the real deal for pesto.

Garnish with some grated Parmigiano Reggiano, a few pine nuts and it’s time to dig in. Enjoy!

Pesto Pasta Salad with Peas and Parmesan

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5 from 2 votes