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Pesto Pasta Salad

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A vibrant and flavorful pasta salad with basil pesto, fresh vegetables, and a creamy dressing, perfect for gatherings or picnics.

Ingredients

Scale
  • ¾ pound (340 grams) fusilli pasta
  • ¾ pound (340 grams) bow tie pasta
  • 5 cups fresh basil leaves, packed
  • 1 pack (10-ounce/283 grams) frozen chopped spinach, thawed and water squeezed out
  • 1 ½ cups frozen peas, thawed
  • 3 tablespoons garlic, chopped (about 9 cloves)
  • 1 ½ cups pesto (store-bought or homemade)
  • 1 ¼ cups mayonnaise
  • 1 ½ cups olive oil
  • ¼ cup olive oil
  • 3 tablespoons lemon juice, freshly squeezed
  • 1 cup Parmesan cheese, freshly grated
  • ½ cup Parmesan cheese, freshly grated
  • ⅓ cup pine nuts
  • ¼ cup pine nuts
  • ¼ cup walnuts
  • ¾ teaspoon salt
  • ¾ teaspoon black pepper
  • 1 teaspoon salt
  • 1 teaspoon black pepper

Instructions

  1. Prepare two large pots of salted water and bring it to a vigorous boil. Cook fusilli and bow tie pasta separately for 10-12 minutes until tender. Drain both pastas and transfer them to a large mixing bowl. Drizzle with olive oil to coat the pasta strands. Allow to cool to room temperature.
  2. Combine the pesto, drained spinach, and freshly squeezed lemon juice in a food processor. Pulse until smooth. Add the mayonnaise and blend thoroughly until well mixed.
  3. Pour the creamy pesto mixture over the cooled pasta. Then add the grated Parmesan (½ cup), thawed peas, toasted pine nuts, salt, and freshly ground black pepper.
  4. Gently fold the ingredients together with a spatula to ensure everything is evenly mixed. Taste and adjust the seasoning if needed.
  5. For homemade pesto, place walnuts, pine nuts, and garlic in the food processor. Pulse for about 15 seconds to chop. Add the basil leaves, sea salt, and cracked pepper. Gradually stream in extra virgin olive oil while processing. Finally, add Parmesan cheese and blend until smooth.
  6. Serve this pasta salad chilled or at room temperature. Garnish with extra Parmesan and pine nuts for an appealing presentation.
  7. Store any leftovers in an airtight container in the fridge. It will keep well for up to 3 days. The flavors will improve as it sits!

Notes

For a creamier texture, add more mayonnaise or pesto. Toast pine nuts for added flavor. Customize with additional vegetables if desired.

Nutrition

Keywords: pasta salad, pesto, vegetarian, easy recipe, side dish

Find it online: https://yourfavoriterecipes.com/pesto-pasta-salad/