Creamy Pesto Pasta Salad with Peas and Sun-dried Tomatoes
This easy pasta salad recipe is ideal for picnics and potlucks, barbecues and birthday parties. A simple dressing of pesto, mayonnaise, and lemon juice cloaks this family-favorite pasta salad. Sweet and chewy sun-dried tomatoes, and vibrant green peas round out this versatile side dish.
- 1/2 cup basil pesto (store-bought or homemade)
- 1/2 cup mayonnaise (light is fine)
- 1 tablespoon lemon juice
- Kosher salt
- 1 pound short pasta such as gemelli, rotini, or farfalle
- 1 cup fresh or frozen peas
- 18 sun-dried tomatoes sliced
To make the dressing, stir together the pesto, mayonnaise, and lemon juice. If your pesto is homemade, it should already be well-seasoned, but if not, adjust the seasoning as necessary. Set aside.
Meanwhile, bring a pot of salted water to a boil. Add the pasta and cook until a minute shy of al dente. Add the peas and blanch them during the final minute of cooking, just until the peas are heated through, but still bright green. Drain the pasta and peas in a colander. Run cold water over the colander to shock the cooking process and cool the pasta and peas.
Add the drained pasta and peas to a large mixing bowl and add the dressing and sun-dried tomatoes. Mix until well combined. The pasta salad is best the day it is made, before it begins to absorb the dressing, although it’s still tasty the next day.
Servings 8.0 * calories 347 * Total Fat 15 g * Saturated Fat 2 g * Monounsaturated Fat 2 g * Polyunsaturated Fat 0 g * Trans Fat 0 g * Cholesterol 10 mg * Sodium 304 mg * Potassium 220 mg * Total Carbohydrate 47 g * Dietary Fiber 3 g * Sugars 4 g * Protein 9 g
*All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.*