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Pesto Salad Pasta Recipe

Pasta, sweet peas, and grilled artichoke hearts tossed with creamy pesto dressing.

Prep Time
5 mins
Cook Time
5 mins
Total Time
1 hr 20 mins
Servings: 12
Calories: 381 kcal
Course: Side Dish
Cuisine: Italian

Ingredients

  • 16 oz box of mini bowtie mini farfalle pasta
  • 1 cup basil pesto fresh in the refrigerated section is best
  • 1 cup caesar dressing I used Kraft
  • 12 oz bag of frozen peas
  • 12 oz jar grilled artichoke hearts drained and chopped
  • Optional: fresh mozzarella pearls pkg.

Instructions

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  1. Cook pasta according to package instructions to al dente. Drain water and rinse pasta with cold water. Allow it to cool.
  2. In a large bowl whisk together pesto and Caesar dressing. Add in frozen peas, pasta, artichokes and fresh mozzarella pears. Toss gently to combine.
  3. Cover and refrigerate for 1 hour or longer, before serving. Store in the fridge for up to 5 days.
Make ahead and freeze
  1. Place pasta in two gallon sized freezer safe bags. Seal bags, removing air and freeze flat.
Thaw & Serve
  1. Place bag in refrigerator for at least 12 hours or up to 24 hours to thaw. Transfer to a large bowl, gently toss to combine and sprinkle with fresh parmesan cheese if desired. Serve cold.

Notes

  • Tips And Tricks For Making Perfect Pesto Pasta Salad
  • What Is The Best Pasta To Use?
  • While many recipes call for fusilli, rotini, or penne pasta, I personally prefer bow tie pasta. There is something about farfalle that just feels classic and homey to me. Not to mention the shape might make your kids more apt to try it!
  • How Do You Know When Bow Tie Pasta Is Done?
  • Your best bet is to follow the instructions on the box to a T. You can test the past by trying a piece to see if it is cooked properly, but make sure to blow it cool before trying it. It should be tender but still have a slight bite to it.
  • The pasta will continue to cook in the residual heat even when you’re straining it, so make sure to rise it with cool water immediately after straining it to cool it down and keep it from overcooking.
  • Pesto. The better the pesto, the better the dish. Using fresh basil pesto from the refrigerated section will result in the best taste.
  • Dressing. Not all Caesar dressings taste the same. I suggest using Kraft brand Caesar dressing as that’s what I used and it turned out great!
  • Mozzarella. Optionally, you can add a package of fresh mozzarella pearls to the mix to make this dish even more irresistible!

Nutrition Information

Serving 1g Calories 381kcal (19%) Carbohydrates 36g (12%) Protein 8g (16%) Fat 22g (34%) Saturated Fat 3g (15%) Cholesterol 9mg (3%) Sodium 541mg (23%) Potassium 159mg (5%) Fiber 4g (16%) Sugar 4g (8%) Vitamin A 924IU (18%) Vitamin C 17mg (19%) Calcium 63mg (6%) Iron 1mg (6%)

Nutrition Facts

Serving: 12Serving

Amount Per Serving

Calories 381

% Daily Value*

Serving 1g
Calories 381kcal 19%
Carbohydrates 36g 12%
Protein 8g 16%
Fat 22g 34%
Saturated Fat 3g 15%
Cholesterol 9mg 3%
Sodium 541mg 23%
Potassium 159mg 3%
Fiber 4g 16%
Sugar 4g 8%
Vitamin A 924IU 18%
Vitamin C 17mg 19%
Calcium 63mg 6%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.