Summer Pasta Salad: Creamy Pesto and Pea
Brighten your summer meals with this delightful Summer Pasta Salad: Creamy Pesto and Pea. Packed with fresh flavors and creamy goodness, this salad is perfect for busy weeknights or picnics in the park!
Brighten your summer meals with this delightful Summer Pasta Salad: Creamy Pesto and Pea. Packed with fresh flavors and creamy goodness, this salad is perfect for busy weeknights or picnics in the park!
Summer Pasta Salad: Creamy Pesto and Pea
- Light and refreshing – perfect for summer gatherings.
- Easy to prepare in just 20 minutes!
- Suitable for vegetarians and can be made vegan.
Ingredients
- 8 oz pasta (farfalle or penne)
- 1 cup fresh peas (or frozen, thawed)
- 1 cup creamy pesto (store-bought or homemade)
- ½ cup cherry tomatoes, halved
- ¼ cup grated Parmesan cheese (optional)
- Salt and pepper to taste
How to Make
Start by cooking the pasta according to package instructions until al dente. Drain and rinse under cold water to cool. In a large bowl, mix the creamy pesto with the cooked pasta until evenly coated. Add the fresh peas, cherry tomatoes, and Parmesan cheese if using. Season with salt and pepper to taste. Toss gently to combine, then serve immediately or chill in the fridge for later.
Tips
- Try adding grilled chicken or shrimp for extra protein.
- Customize with your favorite vegetables, like bell peppers or zucchini.
- Use whole grain or gluten-free pasta for a healthier option.
Make-Ahead
This pasta salad is perfect for meal prep! Prepare it a day in advance to allow the flavors to meld together.
Storing
Keep leftovers in an airtight container in the fridge for up to 3 days. It tastes great even when chilled!
Freezing
Freezing is not recommended for this pasta salad, as the creamy pesto may not retain its consistency after being frozen.
Reheating
If you prefer it warm, reheat gently on the stove, adding a splash of water or extra pesto if needed.
Serving Suggestions
Serve this pasta salad as a side dish to grilled meats or enjoy it as a light main course. Pair it with a crisp green salad or some crusty bread for a complete meal. Don’t forget to check out this convenient pasta maker to whip up your favorite pasta dishes!
Ingredients
- 8 oz pasta (farfalle or penne)
- 1 cup fresh peas (or frozen, thawed)
- 1 cup creamy pesto (store-bought or homemade)
- ½ cup cherry tomatoes, halved
- ¼ cup grated Parmesan cheese (optional)
- Salt and pepper to taste
Instructions
Cook Pasta
Cook pasta according to package instructions until al dente.
Drain and Rinse
Drain and rinse under cold water to cool.
Coat with Pesto
In a large bowl, combine the cooked pasta with creamy pesto until evenly coated.
Add Veggies and Cheese
Add peas, cherry tomatoes, and Parmesan cheese (if using).
Season and Toss
Season with salt and pepper, then toss to combine.
Notes
- Try adding grilled chicken or shrimp for extra protein.
- Customize with your favorite vegetables, like bell peppers or zucchini.
- Use whole grain or gluten-free pasta for a healthier option.
Nutrition Facts
Frequently asked questions
Can I use a different type of pasta?
Yes, you can use any short pasta like fusilli or rotini.
Is this recipe vegetarian or vegan?
The recipe is vegetarian as written; to make it vegan, use a dairy-free pesto and omit Parmesan.
How should I store leftovers?
Store in an airtight container in the fridge for up to 3 days. For best texture, toss with a little extra pesto before serving.
Can I add protein to this salad?
Yes, add grilled chicken, shrimp, or chickpeas for extra protein.
Can I make this in advance?
Yes, you can assemble the salad up to a day ahead and refrigerate; toss again before serving.
