Description
A vibrant and flavorful pesto pasta salad featuring a mix of fusilli and bow tie pasta combined with a creamy pesto-spinach dressing, fresh peas, pine nuts, and Parmesan cheese. Perfect as a light lunch or side dish, this recipe is easy to prepare and served at room temperature for maximum flavor.
Ingredients
Pasta
- 3/4 pound fusilli pasta
- 3/4 pound bow tie pasta (farfalle)
Dressing and Mix-ins
- 1/4 cup good olive oil
- 1 1/2 cups pesto, packaged or homemade
- 1 (10-ounce) package frozen chopped spinach, defrosted and squeezed dry
- 3 tablespoons freshly squeezed lemon juice
- 1 1/4 cups good mayonnaise
- 1/2 cup freshly grated Parmesan cheese
- 1 1/2 cups frozen peas, defrosted
- 1/3 cup pignolis (pine nuts)
- 3/4 teaspoon kosher salt
- 3/4 teaspoon freshly ground black pepper
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook the fusilli pasta and bow tie pasta separately for 10 to 12 minutes each until al dente. Drain the pasta well and allow it to cool completely.
- Prepare the Pesto Mixture: In the bowl of a food processor fitted with a steel blade, combine the pesto, defrosted and squeezed spinach, and freshly squeezed lemon juice. Puree until smooth and well combined.
- Add Mayonnaise: Add the mayonnaise to the pesto-spinach mixture in the processor and puree again until the dressing is creamy and fully blended.
- Combine Pasta and Dressing: In a large bowl, toss the cooled pasta with the prepared pesto-mayonnaise dressing until the pasta is evenly coated.
- Add Remaining Ingredients: Gently fold in the grated Parmesan cheese, thawed peas, pine nuts, kosher salt, and freshly ground black pepper. Mix well to distribute all ingredients fully.
- Season and Serve: Taste the pasta salad and adjust seasoning if necessary with extra salt or pepper. Serve the salad at room temperature for optimal flavor and texture.
Notes
- Ensure pasta is cooled to room temperature before mixing with the dressing to prevent mayonnaise from breaking.
- Homemade pesto can enhance flavor but store-bought works well for convenience.
- Defrost peas and spinach fully and squeeze out excess water to avoid soggy salad.
- Can be prepared a few hours in advance and stored refrigerated; bring to room temperature before serving.
- Toast pine nuts lightly for a nuttier flavor if desired.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Italian