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5 from 1 vote

Pesto Pasta Salad with Peas and Parmesan

How to make pesto pasta salad with peas and Parmesan. A light, fresh and tasty pasta salad that goes great with any summer meal.  
Prep Time20 mins
Cook Time10 mins
Course: Salad, Side Dish
Cuisine: American, Italian
Keyword: pesto pasta salad
Servings: 8


  • 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


  • Cook pasta to al dente in salted water according to the package directions. Drain and place in large mixing bowl. Toss with olive oil and let cool.
  • Toast pine nuts in dry saut√© pan.
  • Add basil, parsley, spinach, Parmigiano Reggiano , pine nuts, garlic and lemon juice to food processor. Pulse to puree. Add olive oil and pulse again. Add salt and pepper to taste.
  • Combine pasta, pesto, tomatoes, peas and mayonnaise. Mix well.
  • Garnish with Parmigiano Reggiano and pine nuts. Cover and chill for at least 2 hours.