This pesto pasta salad is packed full of fresh homemade pesto, peas, and pine nuts. It is a simple-to-make recipe that is perfect for summertime!
Do you love flavor-packed pasta salad?
Well, this pesto pasta salad is just what you need!
Not only does it combine perfectly cooked pasta with pesto but it also throws in peas and pine nuts for added flavor and texture.
This pasta salad is perfect for summertime parties and BBQs or even as a simple side dish.
In fact, this is the perfect salad to make on a Monday and eat all week long!
If you’re looking for added protein this salad also tastes great with grilled chicken or shrimp.
Ingredients to make pesto pasta salad
- Homemade pesto – This homemade pesto is packed full of basil, garlic, lemon, pine nuts, Parmesan cheese, and extra virgin olive oil. It adds tons of flavor to the pasta salad! If you don’t want to make your pesto from scratch you can substitute store-bought.
- Pasta – I used rotini-shaped pasta but ideally you can use whatever you think works best for pasta salad. Other great-shaped options are bowtie, elbow, or gemelli.
- Frozen peas – Not only do they add color but they add great flavor! Using frozen peas makes this dish even easier!
- Toasted pine nuts – These bring a crunchy texture to the salad as well as compliment the pesto.
Adding in protein or vegetables
I love this recipe written as is BUT you can easily add in more vegetables or protein if desired.
This pesto pasta salad goes great with grilled chicken or grilled shrimp. Not only could you mix it in you could also serve it alongside.
You can also add in ingredients like finely chopped red bell peppers, fresh mozzarella balls, or stir in fresh basil leaves.
Using store-bought pesto
If you’re looking to make this pasta salad even easier you can 100% use store-bought pesto.
Although I LOVE making my pesto from scratch it’s hard when you’re short on time.
Storage and leftovers of pesto pasta salad
This pasta salad can be stored in an airtight container for up to 3 days.
If you mix in grilled chicken or shrimp you may have to adjust how long it can be stored based on ingredients.
More summer side dish salads
- Craving a classic southern pasta salad? Try my Classic Macaroni Salad.
- Love potato salad? Try my Herbed Dijon Mustard Potato Salad.
- Want a veggie-packed pasta salad? Try my Roasted Vegetable Tortellini Salad.
- Need a fabulous pasta salad that is a great side dish or dinner? Try my Herbed Shrimp Orzo Salad.
Pesto Pasta Salad
This pesto pasta salad is packed full of fresh homemade pesto, peas, and pine nuts. It is a simple-to-make recipe that is perfect for summertime!
Ingredients
For the pesto
- 1/4 cup toasted pine nuts
- 2 cloves garlic
- 1/2 lemon, juiced
- 2 cups fresh basil leaves, tightly packed
- 1/2 cup parmesan cheese, grated or shredded
- 1/3 cup extra virgin olive oil
For the pasta salad
- 1 box (16 ounces) rotini pasta
- 2 cups frozen peas
- Pesto (from above)
- 1/4 cup toasted pine nuts
Instructions
For the pesto
- Combine the pine nuts, garlic, and lemon juice in the bowl of a food processor.
- Pulse until the garlic and nuts are broken up into small pieces.
- Add the basil and parmesan and pulse until the basil is broken up into small pieces as well.
- With the food processor on low, slowly add the olive oil.
- Continue to pulse until the pesto is smooth and lump-free. Season with salt and pepper to taste.
- Set aside until ready to use.
For the pasta salad
- Bring a large pot of salted water to a boil.
- Add the pasta and cook for 1 minute less than al dente. Check the time on the box as different brands will have different cook times.
- Add the peas and cook for an additional minute, or just until al dente.
- Remove 1 cup of pasta water and drain the pasta and peas.
- Add the pesto and 1/4 cup of pasta water to a large bowl. Whisk to combine.
- Add the pasta and peas to the bowl and toss to combine. If the pasta is too dry, add an additional 1/4 cup of starchy pasta water.
- Season with kosher salt and black pepper to taste.
- Garnish with toasted pine nuts and enjoy.
- This pasta can be enjoyed warm, at room temperature, or chilled.
- Store any leftovers in an airtight container in the fridge for up to three days.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 348Total Fat: 28gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 21gCholesterol: 10mgSodium: 243mgCarbohydrates: 18gFiber: 3gSugar: 3gProtein: 9g
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.
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Marsha
Saturday 28th of May 2022
Was so quick and easy to make, and we all loved it!