Description

Ina Garten’s pesto pasta salad brings Italian coastal charm to summer gatherings with perfectly al dente pasta and zesty homemade basil pesto. Fresh ingredients and bold Mediterranean flavors create a refreshing dish that welcomes you to savor each delightful forkful.

Ingredients

Scale

¾ pound (340 grams) fusilli pasta
¾ pound (340 grams) bow tie pasta
5 cups fresh basil leaves, packed
1 pack (10-ounce/283 grams) frozen chopped spinach, thawed and water squeezed out
1 ½ cups frozen peas, thawed
3 tablespoons garlic, chopped (about 9 cloves)
1 ½ cups pesto (store-bought or homemade)
1 ¼ cups mayonnaise
1 ½ cups olive oil
¼ cup olive oil
3 tablespoons lemon juice, freshly squeezed
1 ½ cups Parmesan cheese, freshly grated
⅓ cup pine nuts
¼ cup pine nuts
¼ cup walnuts
1 ¾ teaspoon salt
1 ¾ teaspoon black pepper

Instructions

Step: Prepare pasta vessels by filling two large pots with salted water. Bring liquid to a vigorous boil. Submerge fusilli and bow-tie pasta separately, cooking for 10-12 minutes until perfectly tender. Drain pastas and transfer to a spacious mixing vessel. Drizzle with olive oil, gently coating each pasta strand. Allow mixture to cool to ambient temperature.
Step: For pre-made pesto preparation, combine pesto, drained spinach, and freshly squeezed lemon juice in a food processor. Pulse until achieving a silky, uniform consistency. Incorporate mayonnaise, blending thoroughly until ingredients meld seamlessly.
Step: Cascade the creamy pesto mixture over cooled pasta. Introduce grated Parmesan, thawed green peas, toasted pine nuts, kosher salt, and freshly ground black pepper to the mixing bowl.
Step: Utilize a robust utensil to fold ingredients meticulously, ensuring even distribution. Conduct a flavor assessment, adjusting seasoning as needed to elevate the overall taste profile.
Step: For artisanal pesto crafting, place walnuts, pine nuts, and garlic cloves into the food processor. Pulse briefly for 15 seconds to create a rough texture. Add fresh basil leaves, sea salt, and cracked pepper. Activate processor and gradually stream extra virgin olive oil while blending. Incorporate Parmesan cheese, continuing to process until achieving a luxurious, emulsified sauce.

Notes

Whip up this Mediterranean-inspired pasta salad for a crowd-pleasing dish that screams summer celebration. Customize your creation by adding grilled proteins or extra veggies to match your mood and appetite. Homemade pesto transforms this simple recipe into a gourmet experience that will impress your friends and family. Prep the pesto in advance to save time and let flavors mingle beautifully before serving. Toss in various pasta shapes for a playful texture that keeps every bite interesting and delightful. Enjoy maximum flavor when served at room temperature, making it perfect for outdoor gatherings and potlucks.

Prep Time: PT20M
Cook Time: PT12M
Category: Lunch
Method: Boiling
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 550 kcal
Sugar: 3 g
Sodium: 800 mg
Fat: 40 g
Saturated Fat: 6 g
Unsaturated Fat: 30 g
Trans Fat: 0 g
Carbohydrates: 45 g
Fiber: 4 g
Protein: 12 g
Cholesterol: 25 mg

Keywords: pesto pasta salad, summer salad, vegetarian pasta, Ina Garten style, basil pesto, cold pasta salad