Description
This Green Goddess Pesto Pasta Salad is a vibrant, fresh, and creamy dish perfect for a quick and easy meal or side. Combining al dente gemelli pasta with a flavorful basil pesto mayo dressing, tender peas, steamed asparagus, chickpeas, and crunchy pine nuts, it offers a delightful mix of textures and tastes. Garnished with fresh chives, this salad serves 8 and comes together in just 20 minutes, making it ideal for potlucks, picnics, or weekday lunches.
Ingredients
Scale
Pasta
- 1 lb DeLallo Gemelli Pasta, cooked according to package instructions
Dressing
- 6.35 ounce jar DeLallo Simply Pesto Basil Pesto
- 1/2 cup Real Mayonnaise
- 1 teaspoon sea salt
Vegetables and Add-ins
- 1 1/2 cups frozen peas, cooked according to package instructions
- 2 cups steamed asparagus, chopped
- 1 1/2 cups chickpeas, drained
- 3/4 cup pine nuts
Garnish
- 1 tablespoon fresh chopped chives
Instructions
- Cook the Pasta: Cook the gemelli pasta following the package instructions until al dente. Once cooked, drain well and set aside to keep warm.
- Prepare the Pesto Dressing: While the pasta is cooking, combine the jar of DeLallo Simply Pesto Basil Pesto with 1/2 cup of Real Mayonnaise in a small bowl. Stir well until the mixture is smooth and creamy.
- Cook the Peas and Steam Asparagus: Cook the frozen peas according to their package instructions, typically boiling or steaming until tender. Steam the asparagus until crisp-tender, then chop into bite-sized pieces.
- Combine Ingredients: In a large mixing bowl, add the hot cooked pasta, the prepared pesto dressing, sea salt, cooked peas, chopped asparagus, drained chickpeas, and pine nuts. Toss everything together thoroughly so that the pesto dressing coats all the ingredients evenly.
- Serve: Sprinkle the prepared pasta salad with fresh chopped chives just before serving. Serve warm or chilled, according to preference.
Notes
- For a vegan version, substitute mayonnaise with a vegan mayo and ensure pesto is vegan-friendly.
- To add more protein, grilled chicken or tofu can be added.
- Pine nuts can be toasted lightly for extra flavor and crunch.
- This salad can be prepared a few hours in advance and refrigerated; bring to room temperature before serving for best flavor.
