Pesto Pasta Salad with Bell Peppers and Peas
User Reviews
5
Pesto Pasta Salad with Bell Peppers and Peas
Description
This pasta salad uses short pasta varieties such as penne, spiralli, or fusilli cooked in salted water but removed slightly early to maintain firmness. Frozen peas are added near the end of cooking to warm through briefly before both are drained and rinsed lightly with cool water to stop cooking and cool the pasta. The salad includes fresh red and green bell peppers, cored and diced to add crispness and bright flavor.
The dressing is a simple mixture of jarred basil pesto sauce and extra virgin olive oil, which coats the pasta and vegetables, bringing herbal notes and richness. Kosher salt and freshly ground black pepper season the dish for balance. Topped with freshly grated Parmesan cheese, the salad has a savory, nutty finish. This dish is colorful, textured, and refreshing, suitable for picnics, barbecues, or as a side dish.
The salad can be prepared a day ahead, allowing flavors to meld and making it convenient for meal planning. It keeps well refrigerated for 3-4 days, retaining the freshness of the ingredients. The recipe can be adapted by adding more olive oil if the pesto mixture is too thick to coat evenly.
Ingredients
- 1 pound short pasta such as penne, sprialli, or fusilli, DeLallo brand
- 2 cups peas frozen
- 1 red bell pepper , cored and diced
- 1 green bell pepper , cored and diced
- 1 .35 oz basil pesto sauce DeLallo brand, jarred
- ¼ cup extra virgin olive oil DeLallo brand
- 1 teaspoon kosher salt
- 1 teaspoon black pepper freshly ground
- ¼ cup Parmesan Cheese freshly grated
Instructions
- Cook the pasta in salted water according to package directions minus 2 minutes. Before draining, add the frozen peas to the hot water for 1 minute. Dump the pasta and peas into a colander, rinse lightly with cool water, and set aside to cool.
- Add the pasta and peas to a large bowl with the bell peppers. In a small bowl, mix the basil pesto sauce and olive oil to combine. Pour over the pasta and season with the kosher salt and black pepper. Toss to coat, adding more olive oil if the sauce is too thick. Sprinkle with Parmesan cheese and serve.
Notes
- Prepare the salad up to one day in advance; refrigerate to allow flavors to blend.
- Store leftovers in the refrigerator for 3-4 days for best quality.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 256 kcal
% Daily Value*
| Calories | 256kcal | 13% |
| Carbohydrates | 40g | 13% |
| Protein | 9g | 18% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 2mg | 1% |
| Sodium | 279mg | 12% |
| Potassium | 218mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 658IU | 13% |
| Vitamin C | 36mg | 40% |
| Calcium | 48mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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