Description
This vibrant Green Goddess Pesto Pasta Salad combines gemelli pasta with a creamy basil pesto dressing, fresh steamed asparagus, tender peas, chickpeas, and pine nuts for a refreshing and flavorful dish perfect for any occasion.
Ingredients
Scale
Pasta
- 1 lb DeLallo Gemelli Pasta, cooked according to package instructions
Dressing
- 6.35 ounce jar DeLallo Simply Pesto Basil Pesto
- 1/2 cup Real Mayonnaise
- 1 teaspoon sea salt
Vegetables & Add-ins
- 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 the package instructions until al dente. Drain well and set aside while still warm.
- Prepare the Pesto Dressing: In a bowl, stir together the jar of basil pesto and real mayonnaise until the mixture is smooth and well blended.
- Combine Ingredients: In a large mixing bowl, add the warm cooked pasta, pesto dressing, sea salt, cooked peas, chopped steamed asparagus, drained chickpeas, and pine nuts. Toss everything together thoroughly to ensure the pasta is evenly coated and the ingredients are well distributed.
- Serve: Sprinkle the chopped fresh chives over the pasta salad as a garnish. Serve immediately or chill for later enjoyment.
Notes
- You can substitute the Real Mayonnaise with a vegan mayo to make this dish vegan-friendly.
- To save time, use frozen peas and steam the asparagus while pasta cooks.
- Pine nuts can be lightly toasted in a dry skillet to enhance their flavor before adding.
- This salad can be served warm, at room temperature, or chilled according to preference.
- For added protein, grilled chicken or tofu can be mixed in.
