Description
A vibrant and refreshing Green Goddess Pesto Pasta Salad combining tender gemelli pasta, basil pesto, creamy mayonnaise, crisp asparagus, sweet peas, protein-rich chickpeas, and crunchy pine nuts, all garnished with fresh chives. Perfect for a light lunch or as a delightful side dish for gatherings.
Ingredients
Scale
Main Ingredients
- 1 lb DeLallo Gemelli Pasta, cooked according to package instructions
- 6.35 ounce jar DeLallo Simply Pesto Basil Pesto
- 1/2 cup Real Mayonnaise
- 1 teaspoon sea salt
- 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: Bring a large pot of salted water to a boil and cook the DeLallo Gemelli Pasta according to the package instructions until al dente. Drain the pasta and set it aside to cool slightly.
- Prepare the Dressing: While the pasta cooks, combine the DeLallo Simply Pesto Basil Pesto and Real Mayonnaise in a bowl. Stir until the mixture is smooth and well blended, creating the creamy pesto dressing.
- Combine Salad Ingredients: In a large mixing bowl, add the warm pasta, prepared pesto dressing, sea salt, cooked peas, chopped steamed asparagus, drained chickpeas, and pine nuts. Toss all ingredients thoroughly to ensure even coating and distribution of flavors.
- Garnish and Serve: Sprinkle fresh chopped chives over the assembled pasta salad for a fresh, herbal finish. Serve immediately or chill before serving for a cold pasta salad option.
Notes
- For best texture, cook the pasta al dente to avoid it becoming mushy when mixed with the dressing.
- You can toast the pine nuts lightly to enhance their flavor before adding.
- This salad can be served warm, at room temperature, or chilled depending on preference.
- Substitute mayonnaise with Greek yogurt for a lighter version.
- Feel free to add more fresh herbs like basil or parsley for added flavor.
