Ina Garten Pesto Pasta Salad: A Fresh Summer Delight

This Ina Garten Pesto Pasta Salad combines rich, nutty flavors and vibrant greens, making it a refreshing summer dish.

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Prep Time 10

Cook Time 12

Chill Time 30

Total Time 32

Servings: 6 servings

Course: Salads

Cuisine: Mediterranean

Calories: 320

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Pasta

8 ounces Fusilli or Bow-Tie Pasta High-quality pasta is recommended.

For the Pesto Sauce

1 cup Pesto Fresh or store-bought.
2 cups Spinach Fresh, drained well.
2 tablespoons Lemon Juice Freshly squeezed.
1/3 cup Mayonnaise

For Extra Crunch

1/2 cup Walnuts or Pine Nuts Use fresh, raw nuts.

For the Finishing Touches

1/2 cup Fresh Basil Always use fresh.
2 cloves Garlic Minced.
1/2 cup Parmesan Cheese Freshly grated.
to taste Salt
to taste Pepper
1 cup Peas Thawed frozen peas.

To Bind It All Together

1/4 cup Olive Oil

Equipment

Large pot
Colander
Food Processor
Mixing Bowl

Method

Step-by-Step Instructions

Boil the pasta by bringing a large pot of salted water to a boil, adding pasta, and cooking for 10-12 minutes until al dente. Drain and drizzle with olive oil.
Prepare the pesto sauce in a food processor by blending pesto, spinach, lemon juice, and mayonnaise until smooth.
Mix the cooled pasta with pesto sauce in a large bowl, then add Parmesan cheese, peas, and nuts. Season with salt and pepper.
Toss the mixture gently until well combined, adjusting seasoning as desired.
Chill the salad in the refrigerator for at least 30 minutes before serving.

Nutrition

Serving: 1cupCalories: 320kcalCarbohydrates: 24gProtein: 8gFat: 22gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 12gCholesterol: 10mgSodium: 300mgPotassium: 300mgFiber: 3gSugar: 2gVitamin A: 1200IUVitamin C: 15mgCalcium: 150mgIron: 2mg

Notes

Customize with seasonal vegetables or proteins for added flavor. Store fresh herbs separately until ready to serve.

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