Pesto Pasta Pea Salad Recipe
This pesto pasta salad adds crunchy bites of bell pepper and sweet peas to make a quick and easy potluck salad.
Servings 10
Calories 256kcal
Ingredients
- 1 pound DeLallo short pasta noodle (such as penne, sprialli, or fusilli)
- 2 cups frozen peas
- 1 red bell pepper , cored and diced
- 1 green bell pepper , cored and diced
- 6.35 oz jar DeLallo traditional basil pesto sauce
- ¼ cup DeLallo extra virgin olive oil
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- ¼ cup freshly grated Parmesan cheese
Instructions
- Cook the pasta and peas. Cook the pasta in salted water according to package directions minus 2 minutes. Before draining, add the frozen peas to the hot water for 1 minute. Dump the pasta and peas into a colander, rinse lightly with cool water, and set aside to cool.
- Toss to combine. Add the pasta and peas to a large bowl with the bell peppers. In a small bowl, mix the basil pesto sauce and olive oil to combine. Pour over the pasta and season with the kosher salt and black pepper. Toss to coat, adding more olive oil if the sauce is too thick. Sprinkle with Parmesan cheese and serve.
Notes
The pesto pasta salad can be made a day ahead of serving and will last in the refrigerator for 3-4 days.
Nutrition
Calories: 256kcal | Carbohydrates: 40g | Protein: 9g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 279mg | Potassium: 218mg | Fiber: 3g | Sugar: 4g | Vitamin A: 658IU | Vitamin C: 36mg | Calcium: 48mg | Iron: 1mg