If you’re looking for a delightful dish that combines bright flavors and textures, Ina Garten’s Pesto Pasta Salad is the perfect choice. It’s refreshing, colorful, and can be served at any occasion, from summer picnics to cozy family dinners.
Why Make This Recipe
This recipe is not only easy to make but also a crowd-pleaser. The combination of pasta, vibrant greens, and creamy pesto makes every bite enjoyable. It’s also a versatile dish that you can customize based on your preferences. Plus, it can be made in advance, making it ideal for meal prep or entertaining guests.
How to Make Pesto Pasta Salad
Ingredients
- 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
Directions
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.
For the pesto, 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.
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.
Gently fold the ingredients together with a spatula to ensure everything is evenly mixed. Taste and adjust the seasoning if needed.
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.
How to Serve Pesto Pasta Salad
Serve this pasta salad chilled or at room temperature. It makes a fantastic side dish or a light main course. Garnish with extra Parmesan and pine nuts for an appealing presentation.
How to Store Pesto Pasta Salad
Store any leftovers in an airtight container in the fridge. It will keep well for up to 3 days. The flavors will even improve as it sits!
Tips to Make Pesto Pasta Salad
- Make sure to cool the pasta completely before adding the pesto to avoid wilting the greens.
- Adjust the amount of garlic based on your preference for flavor.
- Toasting the nuts before adding them enhances their flavor, making the salad even more delicious.
Variation
You can customize this recipe by adding grilled vegetables, chickpeas, or cherry tomatoes for extra color and nutrition. Swap the nuts for sunflower seeds for a nut-free version.
FAQs
Can I use homemade pesto instead of store-bought?
Absolutely! Homemade pesto adds a fresh touch and personalizes the flavor.
How long can I keep the pasta salad?
It stays fresh for about three days when stored properly in the fridge.
Can I add protein to this salad?
Yes! Cooked chicken or shrimp can be excellent additions for added protein.
Pesto Pasta Salad
- Total Time: 35 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A refreshing and colorful pasta salad featuring fusilli and bow tie pasta combined with homemade or store-bought pesto, peas, and vibrant greens.
Ingredients
- 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
- 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.
- 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.
- Pour the creamy pesto mixture over the cooled pasta.
- Add the grated Parmesan (½ cup), thawed peas, toasted pine nuts, salt, and freshly ground black pepper.
- Gently fold the ingredients together with a spatula to ensure everything is evenly mixed.
- Taste and adjust the seasoning if needed.
- 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.
Notes
Serve chilled or at room temperature. Can be customized with grilled vegetables or added protein.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 15mg
Keywords: pasta salad, pesto, vegetarian, easy recipe, party food
