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
Main Pasta Ingredients:
- ¾ pound (340 grams) fusilli pasta
- ¾ pound (340 grams) bow tie pasta
Vegetable and Herb Ingredients:
- 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)
Flavor and Binding Ingredients:
- 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 cup Parmesan cheese, freshly grated
- ½ cup Parmesan cheese, freshly grated
- ⅓ cup pine nuts
- ¼ cup pine nuts
- ¼ cup walnuts
- ¾ teaspoon salt
- ¾ teaspoon black pepper
- 1 teaspoon salt
- 1 teaspoon black pepper
Instructions
- 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.
- 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.
- Cascade the creamy pesto mixture over cooled pasta. Introduce grated Parmesan (1/2 cup or 50 grams), thawed green peas, toasted pine nuts, kosher salt, and freshly ground black pepper to the mixing bowl.
- 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.
- 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’ll 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: 20 minutes
- Cook Time: 12 minutes
- Category: Lunch, Dinner, Snacks
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 12
- 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