Pesto Pasta Salad
A creamy and flavorful Pesto Pasta Salad packed with fresh veggies and short pasta, perfect for meal prep or summer gatherings.
Ingredients
Main Ingredients
- 8 oz DeLallo short pasta noodles Adds heartiness and texture.
- 1 cup Frozen peas Brings sweetness and color.
- 1 Red bell pepper Adds crunch and sweetness.
- 1 Green bell pepper Offers a fresh, crisp taste.
- 1/2 cup DeLallo traditional basil pesto sauce Binds everything with herbaceous flavor.
- 2 tbsp DeLallo extra virgin olive oil Enhances richness.
- to taste Kosher salt Enhances all flavors.
- to taste Freshly ground black pepper Adds aromatic kick.
- 1/4 cup Freshly grated Parmesan cheese Adds creamy, savory notes.
Instructions
Preparation
- Gather all your ingredients on the counter.
- Dice the red and green bell peppers, ensuring they are uniform for even cooking.
- Measure out the frozen peas to let them thaw slightly.
- Prepare a large pot of salted water for the pasta.
- Once water boils, add the short pasta noodles and cook according to package instructions until al dente, typically about 7–9 minutes.
Cooking and Assembling
- Stir the pasta occasionally to prevent sticking, then drain and rinse under cold water to stop the cooking process.
- In a large bowl, combine the drained pasta, thawed peas, diced red and green bell peppers.
- Add the DeLallo basil pesto sauce and extra virgin olive oil, stirring well to ensure everything is evenly coated.
- Sprinkle with kosher salt and freshly ground black pepper, adjusting to taste.
- Finally, fold in the freshly grated Parmesan cheese for a creamy finish.
Serving
- Transfer your Pesto Pasta Salad to a serving dish.
- Garnish with additional Parmesan cheese or some fresh basil if desired.
- Serve immediately or chill in the refrigerator for about 30 minutes to let flavors meld.
- For optimal flavor, enjoy within a few days.
Notes
For enhanced flavor, let the salad sit for at least 30 minutes in the fridge before serving. Store leftovers in an airtight container for 3–4 days.