This creamy pesto pasta salad is easy to make and only requires 6 ingredients and a few minutes to prepare.
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Made with pesto, sweet peas, artichoke hearts, and parmesan cheese, this creamy pesto pasta salad is great as a main dish or a side dish to bring to BBQs and parties. This dish is customizable by adding chicken or chickpeas for extra protein. This recipe is really great for any occasion!
This recipe is inspired by one of my favorite pizza restaurants in Seattle. They have since discontinued this pesto pasta salad but now that I can make it at home, I can fulfill the craving anytime.
Traditionally, pasta salad is served chilled and this creamy pesto pasta salad is no expectation. In fact, the longer it sits in the fridge, the more the flavors come to life.
Ingredients You Will Need:
- Pasta: any short pasta that soaks up the flavors will do, I used rotini. I also opt for whole wheat because it adds more whole grains, fiber, and a heartier flavor and texture.
- Artichoke Hearts: canned or jarred will work, just make sure to chop them up.
- Peas: I use organic frozen peas in this dish, they’re so quick and easy.
- Parmesan Cheese: freshly grated or already grated. This gives the dish a nutty flavor, classic in Italian dishes.
- Pesto: to make this dish even faster, I use a minimal ingredient jarred pesto that I found at my local grocery store. You could definitely make your own though too.
- Mayonnaise: this gives the pasta a creamy yet tangy flavor that pairs well with the pesto.
6-Ingredient Creamy Pesto Pasta Salad
Ingredients
- 1 14 oz box of short pasta, I like whole wheat rotini
- 1 13.75 oz can of artichoke hearts, chopped
- 1 cup peas, I use frozen
- 3/4 cup jarred or freshly made pesto
- 1 cup freshly grated parmesan cheese
- 1/3 cup mayonnaise
Instructions
- Bring salted water to a boil, add a splash of olive oil then add the pasta and cook to al dente.
- While your pasta is cooking, drain and chop the artichoke hearts and place in a large bowl.
- Grate the parmesan cheese and add that to the bowl as well.
- When there is about 2 min left for your pasta, add your frozen peas to the boiling water. When the pasta is done, drain and add the pasta and peas to the bowl.
- Add the pesto and mayo to the bowl and gently mix the dish together.
- Refrigerate for at least 20 min before serving.
- Enjoy!