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Pesto pasta salad topped with pine nuts in a white bowl.

Pesto Pasta Salad with Peas and Parmesan

Yield: 10 to 12 servings
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes

Ingredients

  • 1 ½ pounds fusilli, rotini, bowtie, cascatelli or other twist-style pasta shape (see note)
  • 2 to 3 tablespoons olive oil
  • 1 ½ cups basil pesto (see note)
  • 1 (10-ounce) package frozen chopped spinach, defrosted and squeezed dry
  • 3 tablespoons freshly squeezed lemon juice
  • ½ teaspoon coarse, kosher salt
  • ½ cup freshly grated Parmesan cheese
  • 1 ¼ cups mayonnaise, light or regular
  • ¼ teaspoon freshly ground black pepper
  • 1 ½ cups frozen peas, thawed
  • ⅓ cup pine nuts, lightly toasted, if desired

Instructions 

  • Cook the pasta in lightly salted boiling water until al dente, according to package directions. Drain and toss in a bowl with the olive oil.
  • Cool the pasta to room temperature, tossing every once in a while to prevent the noodles from sticking to each other as they cool.
  • In a food processor or blender, puree the pesto, spinach, lemon juice, salt and pepper.
  • Add the mayonnaise and blend until well combined.
  • Add the pesto mixture to the cooled pasta. Toss until the pasta is evenly coated.
  • Add the Parmesan, peas, and pine nuts. Toss lightly. Season, to taste, with additional salt and pepper, if needed. Serve at room temperature.

Notes

Pesto: Refrigerated basil pesto has a brighter, fresher flavor, and is preferred in this recipe rather than shelf-stable jarred pesto. Homemade basil pesto works great, as well. 
Pasta: For a saucier pasta, reduce the pasta to one pound.
UPDATES: This recipe was originally published in 2010. Over the years, I've made updates that I think make it better, but if you're looking for the original recipe, these are the changes: 
  • Original recipe called for 3/4 teaspoon kosher salt and 3/4 teaspoon pepper. These ingredients were also added at the end, but it works better to add them to the blended dressing.
  • Original recipe called for 1/4 cup olive oil. Using less oil still helps the pasta not stick, but doesn't leave it as greasy as using the full amount. 
  • Original recipe called for two types of pasta: 3/4 pound each of fusili pasta and bowtie pasta.