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Pea Pesto Pasta Salad

Skip those store-bought sauces and tackle the real deal instead with this quick, easy, cheesy Pea Pesto Pasta Salad recipe that makes the perfect meatless main or seasonal side dish. Best of all, it can be served hot, chilled or at room temp for the ultimate picnic-friendly food!
5 from 2 votes
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 6 servings

Ingredients  

  • 1 1/2 cups frozen peas, defrosted and divided
  • 2 cups lightly packed basil leaves
  • 1 cup lightly packed mint leaves
  • 1/3 cup unsalted walnuts, toasted
  • 1/3 cup grated Parmesan cheese, plus more for serving
  • 3 cloves garlic, roughly chopped
  • 1/2 cup olive oil
  • 1 pound bowtie pasta
  • 20 cherry tomatoes, halved
  • 12 mini mozzarella balls, halved

Instructions 

  • In a blender, combine 1 cup peas with the basil leaves, mint leaves, toasted walnuts, Parmesan cheese, garlic, 1/4 teaspoon salt and 1/8 teaspoon pepper. Blend for 15 seconds then with the blender running, slowly stream in the olive oil. Continue blending the pesto, scraping down the sides as needed, until it is puréed. Taste and season the pesto with additional salt and pepper as desired. Set the pesto aside.
  • Bring a large pot of salted water to a boil. Add the pasta and cook it until it is al dente, about 10 minutes. Drain the pasta and transfer it to a large bowl. While the pasta is still hot, add the prepared pesto and toss to combine then stir in the remaining 1/2 cup peas, cherry tomatoes and mozzarella cheese. Serve the pasta salad garnished with Parmesan cheese.

Kelly's Note:

  • This pasta salad can be served warm, at room temperature or chilled.
  • ★ Did you make this recipe? Don't forget to give it a star rating below!