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
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 & 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.
