If you are craving a dish that bursts with freshness, creaminess, and vibrant green goodness, this Green Goddess Pesto Pasta Salad Recipe is a total game-changer. Imagine perfectly cooked gemelli pasta tossed in a luscious basil pesto-mayo dressing, studded with sweet peas, tender asparagus, earthy chickpeas, and toasted pine nuts for a delightful crunch. It is the kind of salad that looks as stunning as it tastes, and it’s so easy to whip up in just 20 minutes. Whether you’re preparing for a family dinner, a picnic, or just a quick weeknight meal, this recipe promises a flavorful and satisfying experience every single time.
Ingredients You’ll Need
This Green Goddess Pesto Pasta Salad Recipe calls for simple, wholesome ingredients that come together beautifully. Each component plays a vital role, from the creamy pesto dressing to the fresh vegetables and the nutty crunch of pine nuts, creating a colorful and balanced meal.
- 1 lb DeLallo Gemelli Pasta: The perfect spiral shape holds the dressing well, ensuring every bite is flavorful.
- 6.35 ounce jar DeLallo Simply Pesto Basil Pesto: This vibrant pesto is the star, infusing bright basil and garlic notes that define the salad.
- 1/2 cup Real Mayonnaise: Adds the creamy texture that binds the pesto and pasta together wonderfully.
- 1 teaspoon sea salt: Enhances all the flavors while keeping things balanced.
- 1 1/2 cups frozen peas: Sweet and tender, they bring a pop of green and contrast perfectly with the pesto.
- 2 cups steamed asparagus, chopped: Adds subtle earthiness and a satisfying bite to the salad.
- 1 1/2 cups chickpeas, drained: A hearty addition that makes this salad a little more substantial.
- 3/4 cup pine nuts: Toasted for that irresistible crunch and a hint of nuttiness.
- 1 tablespoon fresh chopped chives: Used as a fresh garnish to brighten the final presentation.
How to Make Green Goddess Pesto Pasta Salad Recipe
Step 1: Cook the Pasta
Start by cooking the gemelli pasta exactly as the package instructs. This is key to achieving that perfect al dente texture which will hold up beautifully when mixed with the dressing and vegetables. Once cooked, drain the pasta and set it aside to keep warm.
Step 2: Prepare the Pesto Dressing
While the pasta cooks, take a moment to create the luscious pesto dressing. Simply stir together the basil pesto and mayonnaise until they form a smooth, creamy sauce. This step is where the magic unfolds—your dressing will coat the pasta, bringing an irresistible richness with every twist and turn of those gemelli spirals.
Step 3: Combine Ingredients
Next, transfer the hot pasta into a large mixing bowl. Immediately add the pesto dressing, sea salt, cooked peas, chopped steamed asparagus, drained chickpeas, and the pine nuts. Toss everything carefully but thoroughly to ensure each ingredient is evenly incorporated. The warmth of the pasta slightly mellows the sharp pesto and lets the flavors meld beautifully.
Step 4: Serve
To finish off your Green Goddess Pesto Pasta Salad Recipe, sprinkle fresh chopped chives on top for a subtle oniony kick and a fresh burst of color. This final touch elevates the dish, making it as visually inviting as it is delicious.
How to Serve Green Goddess Pesto Pasta Salad Recipe
Garnishes
Beyond the fresh chives, you can add a sprinkle of grated Parmesan or a few lemon zest shavings to brighten the salad even more. Fresh herbs like basil or parsley also work wonderfully and keep the salad looking lush and inviting.
Side Dishes
This salad shines as a stand-alone main or as a vibrant side. Pair it with grilled chicken or fish for a light and balanced meal that’s perfect for warm weather. It also complements a picnic spread or barbecue lineup with fresh, herbaceous flavors that cut through smoky or charred dishes.
Creative Ways to Present
Serve the Green Goddess Pesto Pasta Salad Recipe in a large, clear glass bowl to give guests a preview of all those pretty greens and colorful ingredients. For a fun twist, try individual mason jars layered with salad components — perfect for a grab-and-go picnic or lunch on-the-move.
Make Ahead and Storage
Storing Leftovers
This pasta salad keeps beautifully in the fridge for up to three days when stored in an airtight container. The flavors actually deepen over time, making leftovers just as tasty, if not better. Just give it a gentle stir before serving as the pine nuts may settle at the bottom.
Freezing
Because of the mayonnaise-based dressing and fresh vegetables, freezing is not recommended for this Green Goddess Pesto Pasta Salad Recipe. Freezing could affect the texture and freshness of the salad components, leading to a less satisfying dish.
Reheating
This salad is best enjoyed chilled or at room temperature, so reheating is not necessary. If you prefer it a bit warmer, you can let it sit out for about 20 minutes to gently come to room temperature, but avoid microwaving to preserve the fresh textures and flavors.
FAQs
Can I use a different type of pasta for the Green Goddess Pesto Pasta Salad Recipe?
Absolutely! While gemelli pasta is ideal for holding the dressing, you can swap it out with fusilli, penne, or farfalle. Just ensure the pasta shape has grooves or twists for optimal flavor cling.
Is this salad suitable for vegetarians?
Yes, this recipe is completely vegetarian-friendly. For a vegan version, you can substitute mayonnaise with a plant-based alternative and ensure the pesto does not contain cheese.
How do I make this salad ahead for a party?
Make the pasta and pesto dressing ahead of time and combine all ingredients just before serving. This helps keep the salad fresh and prevents the vegetables from getting soggy.
Can I add protein to this pasta salad?
Definitely! Adding grilled chicken, shrimp, or even tofu cubes can boost the protein content and make the salad more filling for a main course meal.
What’s the best way to toast pine nuts?
Toast pine nuts in a dry skillet over medium heat for 3–5 minutes, shaking frequently until golden brown and fragrant. Keep a close eye, as they burn quickly! Toasting brings out their nutty flavor and adds a lovely crunch to the salad.
Final Thoughts
If you are looking to wow friends and family with a salad that is fresh, flavorful, and effortlessly elegant, this Green Goddess Pesto Pasta Salad Recipe is your new best friend. It’s easy to prepare, satisfying, and brings a wonderful burst of spring-like vibrancy to the table. I encourage you to try it soon—you just might discover your new favorite pasta salad that everyone asks for again and again!
Print
Green Goddess Pesto Pasta Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 8 servings
- Category: Salad
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
This Green Goddess Pesto Pasta Salad is a vibrant, fresh, and creamy dish combining gemelli pasta with basil pesto, mayonnaise, peas, asparagus, chickpeas, and pine nuts. It’s perfect as a light lunch, side dish, or potluck favorite, ready in just 20 minutes and packed with garden-fresh flavors and textures.
Ingredients
Pasta
- 1 lb DeLallo Gemelli Pasta, cooked according to package instructions
Pesto Dressing
- 6.35 ounce jar DeLallo Simply Pesto Basil Pesto
- 1/2 cup Real Mayonnaise
- 1 teaspoon sea salt
Salad Ingredients
- 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 package instructions until al dente. Drain the pasta thoroughly and set it aside while you prepare the rest of the salad.
- Prepare the Pesto Dressing: In a bowl, combine the basil pesto and mayonnaise. Stir until the mixture is smooth and well blended to create a creamy pesto dressing.
- Cook the Vegetables: While the pasta is cooking, prepare the frozen peas by cooking according to package directions. Steam the asparagus until tender, then chop into bite-sized pieces.
- Combine Ingredients: In a large mixing bowl, add the warm cooked pasta, pesto dressing, sea salt, cooked peas, chopped asparagus, drained chickpeas, and pine nuts. Toss all ingredients together gently but thoroughly to ensure even coating of the dressing and mixing of flavors.
- Serve: Sprinkle the salad with freshly chopped chives for a burst of mild onion flavor and added color. Serve immediately or chill briefly before serving for a refreshing cold pasta salad.
Notes
- To save time, use fresh peas instead of frozen if available, simply blanch them quickly.
- For added texture and flavor, consider toasting the pine nuts lightly before adding to the salad.
- This salad can be prepared a few hours in advance and stored in the refrigerator to allow flavors to meld.
- Use gluten-free pasta if you want a gluten-free option.
- Adjust salt to taste depending on the saltiness of your pesto and mayonnaise.
