Pesto Pasta Salad Recipe

Original Post: https://www.evolvingtable.com/?p=91824

A white bowl full of pesto pasta salad is placed on the counter

5 from 2 votes

Loaded with flavor and simple to throw together, this Pesto Pasta Salad Recipe is the best side for all your summer picnics. Bow-tie pasta, corn, peas, pine nuts, and arugula are tossed with creamy basil pesto for an easy cold dish.

Prep Time20

Cook Time10

Total Time30

Course: Side Dish

Cuisine: American

Servings:

Author: Jennifer Deppa

Ingredients

10-12 oz. bow-tie pasta gluten-free
1 cup basil pesto store-bought or homemade
⅔ cup green peas canned or previously frozen*
⅔ cup corn canned or previously frozen*
½ tsp. salt to taste
¼ tsp. black pepper to taste
⅓ cup pine nuts toasted
2-3 cups arugula
Parmesan cheese optional

Instructions

Cook pasta according to package directions. Drain in a colander and rinse under cool running water.
Once pasta is cooled to room temperature, combine it with ¾ cup of prepared pesto in a large bowl. Toss until well coated.
Add peas, corn, salt and pepper to taste. Toss until all ingredients are well combined.*
Refrigerate pasta salad for 1-2 hours, or until chilled.
Just before serving pour in additional ¼ cup of pesto, and mix in toasted pine nuts and arugula.
Serve with an additional sprinkle of Parmesan cheese and enjoy!

Notes

Toast pine nuts at 325°F for 6-8 minutes.
If using frozen corn and peas, place them in a colander and run them under warm water until thawed. Drain them thoroughly before mixing into the pasta salad.
You can also mix in the remaining pesto, pine nuts and arugula if you would like to serve it immediately without chilling.

Meal Prep and Storage

To Prep-Ahead: Make the salad but keep the arugula, pine nuts, and ¼ cup of pesto separate. Mix in just before serving. Please note, some gluten-free pasta will get harder after 48 hours.
To Store: Keep this pesto pasta salad in an airtight container in the refrigerator for up to 3-4 days.

Nutrition