Pesto Pasta Salad
A refreshing and wholesome Pesto Pasta Salad packed with protein and vibrant flavors, perfect for meal prep or family gatherings.
Ingredients
Pasta Base
- 1 pound DeLallo short pasta noodle (penne, spiralli, or fusilli) This forms the base of your salad, offering a hearty, filling texture.
Vegetables
- 2 cups frozen peas A quick and nutritious addition, packed with vitamins.
- 1 each red bell pepper, cored and diced Adds vibrant color and sweetness.
- 1 each green bell pepper, cored and diced Provides a contrast in flavor and texture.
Dressings and Seasonings
- 1 6.35 oz jar DeLallo traditional basil pesto sauce The star of this recipe, bringing aromatic and savory flavors.
- 1/4 cup DeLallo extra virgin olive oil Helps to thin out the pesto while adding healthy fats.
- 1 teaspoon kosher salt Essential for flavor enhancement.
- 1 teaspoon freshly ground black pepper Adds depth to the overall taste.
Cheese
- 1/4 cup freshly grated Parmesan cheese For a nutty finish that complements the pesto beautifully.
Instructions
Cooking the Pasta
- Boil salted water and cook the pasta according to package directions, but reduce the cooking time by 2 minutes.
- One minute before draining the pasta, add the frozen peas to the hot water.
- Carefully dump the pasta and peas into a colander. Rinse lightly with cool water to stop the cooking process.
Combining Ingredients
- In a large bowl, combine the cooled pasta and peas with the diced bell peppers.
- In a small bowl, whisk together the basil pesto sauce and olive oil until well combined.
- Pour the pesto mixture over the pasta and season with kosher salt and black pepper. Toss everything together until evenly coated.
- Sprinkle freshly grated Parmesan cheese over the salad just before serving.
Notes
Make this dish a day ahead for better flavor. Experiment with add-ins like rotisserie chicken or olives for extra nutrition.