Creamy Pesto Pasta Salad

Here’s a delicious pasta salad to add to your culinary repertoire. The recipe makes a ton and stores well for several days in the fridge so you can easily make it ahead. The flavor of this salad is best served slightly warm or at room temperature - enjoy!

Items used to make this recipe:

(affiliate links)

• pesto https://amzn.to/39rf9YY

• pasta https://amzn.to/3zEj5QW

• pine nuts https://amzn.to/39uAHnB

• Duke’s mayonnaise https://amzn.to/3xQF19Z

• large mixing bowl https://amzn.to/3tBrelc

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Creamy Pesto Pasta Salad

makes enough to feed a crowd

Printable Recipe

Ingredients

• 1 pound pasta (shapes that work well are gemelli, fusili, rotini, penne)

• 3/4 cup prepared pesto (about 6 ounces)

• 1/2 cup real mayonnaise (we love Duke’s)

• 1/2 teaspoon kosher salt

• 2 cups frozen peas, thawed

• 2 cups asparagus tips, cooked

• 15-ounce can chickpeas, rinsed and drained

• Optional: 3/4 cup pine nuts, toasted

• Garnish: chopped fresh chives

Directions

1. Cook pasta in salted water until al dente; drain and set aside until needed.

2. In a very large mixing bowl (6-quart or larger), whisk together the pesto, mayo, and salt.

3. Add the cooked pasta, peas, asparagus, chickpeas, pine nuts, and chives; mix well and serve immediately..

adapted from The Cookie Rookie

Notes

• My favorite store-bought pesto is Kirkland brand from Costco. It’s made with D.O.P. Genovese Basil imported from Italy. But if you prefer to use homemade, check out my recipe here.

• Feel free to use any pasta you like, but I prefer shapes that are 1 to 2 inches in length (roughly the same size of the asparagus tips).

Pico de Gallo

No Mexican-Inspired meal is complete without a bowl of tasty Pico de Gallo on the table!

Pico de Gallo

Printable Recipe

Ingredients

• 1 pound roma tomatoes, seeded and finely chopped

• 1/2 cup finely chopped red or white onion

• 1 jalapeno, seeded and finely minced

• juice of 1 lime

• l/4 cup (or more) freshly chopped cilantro

• kosher salt to taste

Directions

1. Toss all ingredients together about 15 minutes before serving.

Notes

• Pico is best served fresh so try not to make more than you’ll need (the texture will soften and the colors will dull with time).

• If you do have leftovers, store them in the fridge in an airtight container to prevent flavors from transferring to other foods.

• Leftover Pico De Gallo is great stirred into guacamole or macaroni and cheese.