This pesto, peas and spinach pasta salad is fresh, vibrant and packed with flavour. Tossed in a rich pesto dressing with sweet peas and leafy spinach, it's a quick and easy dish that works perfectly for lunches, BBQs, meal prep or light dinners.
The original recipe appeared in the July 2018 Olive Magazine. If you love pesto then this pasta salad is a winner, along with the freshness from the peas and spinach. It's also very quick and easy to make, perfect to enjoy for lunch or serve at a buffet, at a BBQ or to take on a picnic.
When I first made it, I had spinach growing in our veg patch, so it was great to be able to use homegrown rather than shop bought for a change!
It'll keep for 2 to 3 days in the fridge. Just refresh it with extra pesto or lemon juice.
Tips
- Give this a try with fresh peas if you can get them.
- Optional variations:
- Chicken pesto pasta salad - stir through chunks of cooked chicken.
- Mozzarella and tomato version - add mini mozzarella balls and halved cherry tomatoes.
- Feta and pine nut version - add crumbled feta cheese and toasted pine nuts.
- Vegan version - use vegan basil pesto and nutritional yeast instead of parmesan.
- This pesto, peas and spinach pasta salad recipe is easily adapted if you're cooking for less or more people.
Frequently Asked Questions
Yes - it's ideal for meal prep and picnics as it's best served chilled or at room temperature.
Short pasta like penne, fusilli or farfalle works best.
Add extra pesto or a drizzle of olive oil before serving.
Yes - use vegan pesto and omit the parmesan cheese or use some nutritional yeast.
Usually cold or room temperature, but it can be warm too.
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How to make this Pesto, Peas and Spinach Pasta Salad
Ingredients
- 200g dried penne, fusilli or farfalle pasta
- cooking salt
- 100g frozen peas or petit pois (see Tips)
- 50g spinach, chopped
- 6 tbsp basil pesto
- 3 tbsp parmesan, finely grated
- freshly ground black pepper
Instructions
- Cook the pasta in salted boiling water, according to packet instructions. Drain then rinse under cold water and drain again.
- Put the frozen peas in a colander, pour over a kettle full of boiling water and leave to drain.
- Tip the peas into a large bowl then add the cooked pasta, spinach, pesto and parmesan.
- Toss everything together, season with freshly ground black pepper, to taste, and then transfer to a serving bowl and serve.
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Pesto, Peas and Spinach Pasta Salad
Ingredients
- 200 g (7.1 oz) dried penne, fusilli or farfalle pasta
- cooking salt
- 100 g (3.5 oz) frozen peas or petit pois (see Notes)
- 50 g (1.8 oz) spinach chopped
- 6 tbsp basil pesto
- 3 tbsp parmesan finely grated
- freshly ground black pepper
Instructions
- Cook the pasta in salted boiling water, according to packet instructions. Drain then rinse under cold water and drain again.
- Put the frozen peas in a colander, pour over a kettle full of boiling water and leave to drain.
- Tip the peas into a large bowl then add the cooked pasta, spinach, pesto and parmesan.
- Toss everything together, season with freshly ground black pepper, to taste, and then transfer to a serving bowl and serve.
Notes
- Give this a try with fresh peas if you can get them.
- Optional variations:
- Chicken pesto pasta salad - stir through chunks of cooked chicken.
- Mozzarella and tomato version - add mini mozzarella balls and halved cherry tomatoes.
- Feta and pine nut version - add crumbled feta cheese and toasted pine nuts.
- Vegan version - use vegan basil pesto and nutritional yeast instead of parmesan.
- This pesto, peas and spinach pasta salad recipe is easily adapted if you're cooking for less or more people.
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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