Pesto Pasta Salad loaded with asparagus, peas, tomatoes, mozzarella and Parmesan. This pasta salad recipe is perfect for any occasion, especially summer gatherings, picnics and potlucks. Make your own pesto or use store bought pesto for an effortless meal!
1/2poundfresh asparagusthin spears, cut into 1 1/2-inch pieces with tough ends trimmed off
1cupfrozen peas
1cupcherry tomatoes halved
1 1/2cupsfresh mozzarella pearlsdrained
1cuphomemade or refrigerated basil pesto
1/4cuptoasted pine nuts plus more for garnish
1/4cupParmesan cheese, shredded plus more for garnish
1tablespoonItalian dressing(or to taste)
Instructions
Cook the pasta in salted water according to package directions. A few minutes before the pasta is done, add the asparagus and finish cooking until the pasta is "al dente". Before draining the pasta, add the frozen peas into the pot. This will defrost the peas and make them soft.
Drain the pasta and run it under cold water to cool it down.
Place the pasta and vegetables in a large bowl. Add the tomatoes, mozzarella pearls, pine nuts, and Parmesan cheese.
Pour the pesto and Italian dressing over the salad and toss to coat evenly.
Serve, topped with additional pine nuts and Parmesan cheese.
Video
Notes
You can use fresh mozzarella pearls, ciliegine (mozarella balls the size of a cherry), or just cut fresh mozzarella into bite size pieces.
Nutrition information provided is just and estimate and will vary depending on the brand of ingredients used.