If you’re searching for a pasta salad that bursts with fresh, vibrant flavors and a creamy texture, this Green Goddess Pesto Pasta Salad Recipe is an absolute must-try. It beautifully blends the herbal richness of basil pesto with the satisfying heartiness of chickpeas and the sweet pop of peas, all tangled with perfectly cooked gemelli pasta. Every bite offers a delightful mix of textures and colors that makes it just as pleasing to the eye as it is to your taste buds. Whether you’re hosting a summer picnic or looking for a refreshing weeknight dinner, this recipe comes together quickly and is sure to impress!
Ingredients You’ll Need
Getting the ingredients right is key to nailing the bright, fresh taste of the Green Goddess Pesto Pasta Salad Recipe. These elements work in harmony: creamy pesto blends with crisp veggies and tender pasta, while pine nuts add that satisfying crunch.
- DeLallo Gemelli Pasta: Twisted shapes that catch the dressing beautifully, making every bite flavorful.
- DeLallo Simply Pesto Basil Pesto: The star of the show, offering fresh basil flavor with creamy, nutty undertones.
- Real Mayonnaise: Adds a smooth, velvety texture that mellows the pesto and binds everything together.
- Sea Salt: Enhances all the natural flavors without overpowering the delicate balance.
- Frozen Peas: Sweet little bursts of color and freshness, cooked just tender.
- Steamed Asparagus: Adds a subtle crunch and bright green vibrancy.
- Chickpeas: Provides a hearty, nutty element and extra protein, making the salad more satisfying.
- Pine Nuts: Toasted for a rich, buttery crunch that complements the pesto perfectly.
- Fresh Chopped Chives: A fresh herbal garnish to finish off with a mild onion note.
How to Make Green Goddess Pesto Pasta Salad Recipe
Step 1: Cook the Pasta
Start by boiling the gemelli pasta according to the package instructions until al dente. The twists and curves of gemelli are perfect for holding onto all that luscious pesto dressing, so take care not to overcook them. Once cooked, drain and set the pasta aside while it’s still warm.
Step 2: Prepare the Pesto Dressing
While the pasta is cooking, mix the DeLallo Simply Pesto Basil Pesto with mayonnaise until the texture becomes smooth and creamy. This combination softens the intensity of the pesto just enough to create a silky coating that clings lovingly to each noodle.
Step 3: Combine Ingredients
In a large mixing bowl, add the hot pasta, the freshly mixed pesto dressing, and sea salt. Then stir in the cooked peas, steamed chopped asparagus, drained chickpeas, and pine nuts. Toss everything gently but thoroughly so that the pesto dressing evenly coats all ingredients, creating a symphony of flavors and textures.
Step 4: Garnish and Serve
Finish your Green Goddess Pesto Pasta Salad Recipe by sprinkling fresh chopped chives over the top. These add a subtle crispness and a burst of fresh color that makes the dish visually stunning and irresistibly fragrant.
How to Serve Green Goddess Pesto Pasta Salad Recipe
Garnishes
Aside from the fresh chives, consider adding a little extra crunch with a handful of toasted pine nuts or even a sprinkle of grated Parmesan if you want an added cheesy depth. A wedge of lemon on the side can also brighten up the flavors further with a zesty pop just before serving.
Side Dishes
This pasta salad shines wonderfully on its own but also pairs beautifully with grilled chicken, fish, or even a simple green salad for a full, balanced meal. It’s a fantastic side for any barbecue or casual get-together, effortlessly complementing smoky or savory mains.
Creative Ways to Present
For a fun twist, serve the salad in individual glass jars or hollowed-out tomatoes for an elegant presentation at parties. You can also layer it with fresh greens in a transparent bowl to reveal its vibrant colors. This not only makes the dish look gorgeous but also adds a bit of sophistication to your table.
Make Ahead and Storage
Storing Leftovers
Leftover Green Goddess Pesto Pasta Salad Recipe keeps well in an airtight container in the refrigerator for up to three days. The flavors meld even further after sitting a while, making it a fantastic next-day lunch or quick dinner option.
Freezing
This salad is best enjoyed fresh or refrigerated; freezing is not recommended as the mayonnaise and cooked vegetables can become watery and lose their texture once thawed. For best taste, prepare only what you plan to eat within a few days.
Reheating
Since this is a cold pasta salad, reheating is not necessary. If you prefer a slightly warmer dish, allow it to come to room temperature before serving, but keep in mind it tastes best chilled to showcase the fresh pesto flavors and crisp veggies.
FAQs
Can I use a different type of pasta?
Absolutely! While gemelli works beautifully for this recipe, you can swap in fusilli, penne, or even farfalle. Just choose a pasta shape that holds onto the pesto dressing well.
Is there a dairy-free option for the mayonnaise?
Yes, you can use a plant-based or vegan mayonnaise instead to keep it dairy-free without sacrificing creaminess or flavor.
Can I make this salad vegan?
Definitely! Swap out the mayonnaise for a vegan version and double-check the pesto ingredients or make your own using olive oil, basil, nuts, and nutritional yeast instead of cheese.
What’s the best way to cook the peas and asparagus?
Steaming is ideal since it preserves their bright color and crisp-tender texture. Boiling works too but can lead to softer veggies. Frozen peas can simply be boiled until tender.
How can I add a bit more protein?
In addition to chickpeas, you can toss in grilled chicken pieces, cooked shrimp, or even some crumbled feta for a protein boost that complements the fresh flavors beautifully.
Final Thoughts
This Green Goddess Pesto Pasta Salad Recipe is a vibrant, easy, and utterly delicious way to brighten up your meals. Packed with fresh vegetables, creamy pesto, and satisfying textures, it quickly becomes a family favorite and fantastic recipe to bring to any gathering. Don’t hesitate to make this your go-to for effortless flavorful eating that feels just as good for the soul as it does for the palate!
Print
Green Goddess Pesto Pasta Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 8 servings
- Category: Salad
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
This Green Goddess Pesto Pasta Salad is a vibrant and flavorful dish combining gemelli pasta with basil pesto, fresh veggies, and a creamy mayo dressing. Perfect for a quick and easy lunch or a crowd-pleasing side at gatherings, it balances fresh asparagus, sweet peas, and protein-packed chickpeas with the nutty richness of pine nuts and basil pesto.
Ingredients
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 & 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
- 1 tablespoon fresh chopped chives
Instructions
- Cook the Pasta: Cook the gemelli pasta according to the package instructions until al dente. Then drain it well and set aside to cool slightly.
- Prepare the Pesto Dressing: While the pasta is cooking, combine the jarred basil pesto and real mayonnaise in a bowl, stirring until the mixture is smooth and well blended.
- Combine Ingredients: In a large mixing bowl, add the warm pasta, pesto-mayo dressing, sea salt, cooked peas, chopped steamed asparagus, drained chickpeas, and pine nuts. Toss everything thoroughly to ensure the pasta is evenly coated and ingredients are well distributed.
- Serve: Sprinkle fresh chopped chives over the salad for a pop of freshness and serve immediately or chill for later enjoyment.
Notes
- You can substitute mayonnaise with Greek yogurt for a lighter version.
- Ensure the peas and asparagus are cooked and drained well to prevent excess moisture in the salad.
- Pine nuts can be toasted briefly to enhance their flavor before adding.
- This salad can be made a few hours ahead and refrigerated to allow flavors to meld.
- Adjust salt according to taste, especially if the pesto is already salted.
