Mohamed Shili This vibrant Ina Garten Pesto Pasta Salad is prepared using fusilli pasta, bow tie pasta, homemade or store-bought pesto, spinach, and Parmesan cheese. This colorful Pesto Pasta Salad recipe is a delightful dinner option that takes about 30 minutes to prepare and can serve up to 8 people.
Ina Garten Pesto Pasta Salad Ingredients
- 3/4 pound fusilli pasta
- 3/4 pound bow tie pasta
- 1/4 cup olive oil
- 1 1/2 cups pesto (store-bought or homemade)
- 1 pack (10-ounce) frozen chopped spinach, thawed and water squeezed out
- 3 tablespoons lemon juice, freshly squeezed
- 1 1/4 cups mayonnaise
- 1/2 cup Parmesan cheese, freshly grated
- 1 1/2 cups frozen peas, thawed
- 1/3 cup pine nuts
- 3/4 teaspoon salt
- 3/4 teaspoon black pepper
For Homemade Pesto:
- 1/4 cup walnuts
- 1/4 cup pine nuts
- 3 tablespoons garlic, chopped (about 9 cloves)
- 5 cups fresh basil leaves, packed
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 1/2 cups olive oil
- 1 cup Parmesan cheese, freshly grated
How To Make Ina Garten Pesto Pasta Salad
- Prep and Cook Pasta: Grab two large pots and fill them with water seasoned with a pinch of salt. Bring them to a rolling boil. Drop the fusilli in one pot and the bow tie pasta in the other. Let them bubble away for 10-12 minutes until they’re al dente. Once done, drain them and toss them into a large mixing bowl. Splash the pasta with olive oil and give it a good toss to coat everything nicely. Set aside to cool down to room temperature.
- Prepare Pesto Mix: If you’re not using pre-made pesto, skip ahead to step 5 for the homemade version. Otherwise, whip out your food processor and toss in the pesto, your well-drained spinach, and the lemon juice you squeezed earlier. Blitz until you get a creamy, smooth mix. Scoop in the mayonnaise and blitz again until everything’s mixed perfectly.
- Combine Ingredients: Pour your smooth pesto mix over the cooled pasta waiting in the mixing bowl. Sprinkle in the grated Parmesan, the peas you’ve thawed, pine nuts, and the measured amounts of salt and pepper.
- Mix and Season: Grab a big spoon and mix everything together with love and care until it’s perfectly combined. Give it a taste and tweak the salt and pepper if it needs a little more kick.
- Optional – Homemade Pesto: If you’re going the extra mile with homemade pesto, here’s how. Pop the walnuts, pine nuts, and garlic into the food processor and give them a quick 15-second chop. Toss in the basil, salt, and pepper. Fire up the processor and slowly drizzle in the olive oil while it works its magic. Once it’s looking good, add the Parmesan and blend until it’s lush and smooth.
Recipe Tips
- Enhance the greens: Toss in some arugula or rocket for a peppery bite, which complements the creamy pesto beautifully.
- Add some crunch: Throw in some chopped bell peppers or cucumber for a refreshing crunch that balances the soft textures of the pasta and peas.
- Increase the zest: Include a bit more lemon zest or a splash of white wine vinegar to brighten the flavors without overwhelming them.
- Play with nuts: Substitute pine nuts with toasted almonds or walnuts for a different nutty flavor that adds depth to the salad.
What To Serve With Pesto Pasta Salad
Serve your Pesto Pasta Salad with grilled asparagus, cherry tomato skewers, garlic-stuffed olives, artichoke hearts, and a crisp fennel salad for an eclectic and delicious meal.
You can also pair this salad with slices of prosciutto-wrapped cantaloupe or a small platter of assorted Italian cheeses for a touch of sophistication.
How To Store Pesto Pasta Salad
To Refrigerate: Place the Pesto Pasta Salad in an airtight container. It will stay fresh in the fridge for up to 3 days. Make sure the salad is cool before storing it to maintain its freshness and prevent any moisture build-up.
To Freeze: Freezing is not recommended for this salad, as the pasta and fresh ingredients will become soggy and lose their texture when thawed.
How To Reheat Pesto Pasta Salad
In The Oven: Spread the leftover Pesto Pasta Salad in a baking dish and cover lightly with foil. Heat at 350°F for about 10-15 minutes, or until thoroughly warmed. This method helps keep the moisture in.
In The Microwave: Place a serving of the Pesto Pasta Salad in a microwave-safe dish. Cover with a microwave-safe lid or damp paper towel. Heat on high for 1-2 minutes, stirring halfway through to heat evenly.
In The Air Fryer: Although not typical for pasta salads, if you prefer a slight crisp on your pasta, you can reheat it in the air fryer. Set to 300°F and heat for about 4-6 minutes. Check frequently to avoid drying it out.
Frequently Asked Questions
Can I use a different type of pasta for this salad?
Yes, you can use any medium-sized pasta like penne, rotini, or shells if fusilli or bow tie isn’t available. Ensure the pasta can hold onto the pesto well for the best flavor distribution.
Is it possible to make this salad vegan?
To make this salad vegan, substitute the Parmesan cheese with a vegan alternative and use vegan mayonnaise. Ensure your pesto is dairy-free, as traditional pesto contains cheese.
How can I make this pasta salad gluten-free?
To make this pasta salad gluten-free, simply use your favorite gluten-free pasta. Many stores offer varieties like rice, corn, or quinoa pasta that work well in this recipe.
Ina Garten Pesto Pasta Salad Nutrition Facts
- Calories: 580 kcal
- Carbohydrates: 51g
- Protein: 13g
- Fat: 36g
- Saturated Fat: 6g
- Cholesterol: 15mg
- Sodium: 550mg
- Potassium: 250mg
- Fiber: 4g
- Sugar: 3g
Check out More Recipes From Ina Garten:
Ina Garten Pesto Pasta Salad
Description
This vibrant Ina Garten Pesto Pasta Salad is prepared using fusilli pasta, bow tie pasta, homemade or store-bought pesto, spinach, and Parmesan cheese. This colorful Pesto Pasta Salad recipe is a delightful dinner option that takes about 30 minutes to prepare and can serve up to 8 people.
Ina Garten Pesto Pasta Salad Ingredients
For Homemade Pesto:
How To Make Ina Garten Pesto Pasta Salad
- Prep and Cook Pasta: Grab two large pots and fill them with water seasoned with a pinch of salt. Bring them to a rolling boil. Drop the fusilli in one pot and the bow-tie pasta in the other. Let them bubble away for 10-12 minutes until they’re al dente. Once done, drain them and toss them into a large mixing bowl. Splash the pasta with olive oil and give it a good toss to coat everything nicely. Set aside to cool down to room temperature.
- Prepare Pesto Mix: If you’re not using pre-made pesto, skip ahead to step 5 for the homemade version. Otherwise, whip out your food processor and toss in the pesto, your well-drained spinach, and the lemon juice you squeezed earlier. Blitz until you get a creamy, smooth mix. Scoop in the mayonnaise and blitz again until everything’s mixed perfectly.
- Combine Ingredients: Pour your smooth pesto mix over the cooled pasta waiting in the mixing bowl. Sprinkle in the grated Parmesan, the peas you’ve thawed, pine nuts, and the measured amounts of salt and pepper.
- Mix and Season: Grab a big spoon and mix everything together with love and care until it’s perfectly combined. Give it a taste and tweak the salt and pepper if it needs a little more kick.
- Optional – Homemade Pesto: If you’re going the extra mile with homemade pesto, here’s how. Pop the walnuts, pine nuts, and garlic into the food processor and give them a quick 15-second chop. Toss in the basil, salt, and pepper. Fire up the processor and slowly drizzle in the olive oil while it works its magic. Once it’s looking good, add the Parmesan and blend until it’s lush and smooth.
