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
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
- 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