Spring Pea Pesto Pasta Salad: Bright, Fresh, Flavorful
Garden-fresh flavors and varied textures unite for a colorful, crowd-pleasing dish.
Spring Pea Pesto Pasta Salad
Welcome to a celebration of spring flavors! This spring pea pesto pasta salad bursts with vibrant color and fresh ingredients, making it not just a pretty dish, but a deliciously satisfying meal. With homemade pea-and-herb pesto, crisp prosciutto, baby arugula, creamy mozzarella pearls, and zesty lemon-parmesan breadcrumbs, this pasta salad brilliantly balances taste and texture. Whether you’re planning a picnic, prepping for a potluck, or simply seeking a lunch that excites, this recipe is your go-to for bright, seasonal eating.
Why This Salad Stands Out
- Homemade pesto using peas and fresh herbs creates a nutrient-rich, uniquely sweet flavor.
- Crispy prosciutto adds savory, crunchy bursts throughout.
- Lemon-parmesan bread crumbs introduce an irresistible crunch and citrusy zing.
- Easy make-ahead option keeps prep flexible for busy schedules or advance planning.
Ingredients Overview
This pasta salad is loaded with both familiar and surprising ingredients to create complexity in every bite. Here’s what you’ll need:
- Small pasta shells: The ideal shape for cradling pesto and catching bits of peas or cheese.
- Frozen peas: Sweet, tender, and easy to keep on hand year-round.
- Fresh basil and parsley: The herb base for your pesto—use both leaves and tender stems for depth of flavor.
- Parmesan cheese: Divided between the pesto and crispy breadcrumbs.
- Lemons: Both juice and zest brighten the pesto and breadcrumbs, cutting through richness.
- Extra-virgin olive oil: For the pesto, breadcrumbs, and a finishing drizzle that ties it all together.
- Prosciutto: Thin slices are pan-fried to crispy perfection.
- Panko breadcrumbs: Their naturally crunchy texture is amplified in a skillet with oil and zest.
- Baby arugula: Lends a peppery bite and tender crunch.
- Mozzarella pearls: Mild and creamy, these mini balls pair perfectly with tangy pesto.
- Kosher salt and black pepper: Season every layer to bring out the best in each ingredient.
Ingredient Amounts
| Ingredient | Amount |
|---|---|
| Small pasta shells | 1 lb. |
| Frozen peas | 16 oz. (bag), steamed |
| Garlic | 2 cloves, peeled and smashed |
| Fresh basil | 1 1/4 cups, lightly packed |
| Flat-leaf parsley | 1/2 cup, lightly packed |
| Parmesan cheese | 1/2 cup, grated, divided |
| Lemon zest | 2 Tbsp., divided |
| Lemon juice | 1/4 cup, divided |
| Extra-virgin olive oil | 1/4 cup + 2 Tbsp., plus more for drizzling |
| Prosciutto | 6 slices (about 2 oz.) |
| Panko breadcrumbs | 1/2 cup |
| Baby arugula | 3 cups |
| Mozzarella pearls | 1 cup |
| Kosher salt | To taste |
| Ground black pepper | To taste |
Step-by-Step Directions
Perfectly composed for kitchen confidence, these steps guide you from boiling water to a generously garnished salad bowl:
- Cook the Pasta:
Bring a large pot of salted water to a boil. Cook the pasta shells until just al dente, about 2 minutes less than the package directions. Drain, reserving 1/2 cup of the pasta water. Transfer the pasta to a large bowl and allow it to cool. - Prepare the Pesto:
In a food processor, combine 1 1/4 cups of peas, the garlic, fresh basil, parsley, 1/4 cup parmesan cheese, 1 tablespoon of lemon zest, and 2 tablespoons of lemon juice. Pulse until the mixture begins to form a paste. Scrape down the sides, then add most of the olive oil in a slow, steady stream while running the food processor until a smooth pesto forms. Season with salt and pepper to taste. - Combine Pasta & Pesto:
Add the pesto to the cooled pasta, tossing to coat. If necessary, adjust the consistency by adding a tablespoon of reserved pasta water at a time to reach your preferred sauciness. - Crisp the Prosciutto:
Heat the remaining olive oil in a large nonstick skillet over medium heat. Arrange the prosciutto in an even layer, working in batches if needed, and cook—turning occasionally—until the slices are crisp (6 to 8 minutes). Transfer to a paper towel-lined plate to drain. - Toast the Breadcrumbs:
Using the same pan, add panko breadcrumbs (with a splash of oil, if the pan looks dry). Cook, stirring frequently, until golden brown and crisp (about 3–5 minutes). In a small bowl, combine toasted breadcrumbs with remaining 1 teaspoon lemon zest and 1/4 cup parmesan. Set aside. - Assemble the Salad:
Roughly chop half the crispy prosciutto and add to the pasta. Incorporate the remaining peas, arugula, mozzarella pearls, the rest of the lemon zest and juice, and a final generous drizzle of olive oil. Stir gently to mix. - Finish & Serve:
Taste and adjust seasoning as needed. Top with the lemon-parmesan breadcrumbs and scatter the remaining crispy prosciutto before serving.
Serving Suggestions
- This pasta salad is exceptional as a picnic side dish or standalone lunch—just add sliced grilled chicken or a chilled shrimp garnish for a more substantial meal.
- Pair it with a crisp white wine, like Sauvignon Blanc, for a light, bright springtime dinner.
- It travels well for potlucks; pack the arugula and breadcrumbs separately until right before serving to maintain their crunch and freshness.
Make-Ahead and Storage Tips
- You can prepare the salad up to 2 days ahead. For best texture, add the arugula and breadcrumbs just before serving.
- Store in an airtight container in the refrigerator. If making ahead, wait to add the breadcrumbs and prosciutto for the best crunch.
- Pesto may thicken as it chills; simply add a splash of lemon juice or olive oil and toss to refresh the salad before serving.
Variations & Ingredient Swaps
- Herbs: Substitute cilantro or mint for a fresh twist on the pesto.
- Meat-Free: Omit prosciutto for a vegetarian option; add roasted chickpeas for crunch.
- Pasta: Any small-shaped pasta (like rotini, farfalle, or cavatappi) works beautifully.
- Cheese: Try feta or goat cheese in place of mozzarella pearls for stronger tang.
- Gluten-Free: Use gluten-free pasta and gluten-free breadcrumbs to make it celiac friendly.
What others are reading
Nutrition Highlights
| Nutrient | Per Serving (Approximate) |
|---|---|
| Calories | ~320 |
| Protein | 14g |
| Fat | 15g |
| Carbohydrates | 29g |
| Fiber | 4g |
| Sugar | 3g |
| Sodium | 560mg |
*Nutritional values are estimated and will vary depending on precise measurements and ingredient choices.
Expert Tips
- Reserve extra pesto for sandwiches, as a veggie dip, or to drizzle atop grilled meats.
- Let the salad sit at room temperature for 10 minutes before serving to allow flavors to meld.
- Crispy prosciutto cools quickly—prepare just before assembling for maximum crunch.
Frequently Asked Questions (FAQs)
Q: Can I use fresh peas instead of frozen?
A: Yes. Fresh peas work wonderfully—simply blanch them for 2–3 minutes in boiling water, then cool quickly in ice water.
Q: Is there a substitute for prosciutto?
A: Crispy pancetta or even crumbled bacon make good alternatives. For a meatless version, increase the breadcrumbs or add toasted nuts for crunch.
Q: How long does pesto pasta salad keep in the fridge?
A: For optimal flavor and texture, consume within 2–3 days. The arugula and breadcrumbs are best added just before serving.
Q: Can the pesto be made without dairy?
A: Yes, replace parmesan with nutritional yeast or a vegan cheese for a dairy-free version.
Q: What can I serve with this salad?
A: It pairs beautifully with grilled chicken, shrimp, or a simple roasted vegetable platter for a complete meal.
More Inspiring Variations
- Greek Pesto Pasta Salad: Toss with artichoke hearts, feta, cucumber, grape tomatoes, and kalamata olives. Use a white wine vinegar and olive oil dressing for Mediterranean flair.
- Classic Italian Pasta Salad: Mix cooked rotini with cherry tomatoes, diced salami, mozzarella pearls, bell peppers, olives, red onions, and toss with a zippy pesto vinaigrette.
Feel free to swap in your favorite seasonal vegetables or herbs—the possibilities are endless!
Quick Recap: How to Elevate Your Pasta Salad
- Blend your own pesto for ultimate fresh flavor.
- Use a mix of textures: Creamy cheese, crunchy prosciutto, and zesty bread crumbs keep every bite interesting.
- Finish with bright accents like lemon zest, and add greens and crispy toppings just before serving.
Celebrate Spring With Every Bite!
Packed with color, nutrients, and layers of flavor, this spring pea pesto pasta salad represents everything we love about seasonal eating. It’s easy to make, endlessly adaptable, and crowd-pleasing—ideal for weeknight tables, festive gatherings, and impromptu lunches alike.
References
- https://www.thepioneerwoman.com/food-cooking/recipes/a60373447/spring-pea-pesto-pasta-salad-recipe/
- https://www.thepioneerwoman.com/food-cooking/recipes/a39861926/best-italian-pasta-salad-recipe/
- https://www.thepioneerwoman.com/food-cooking/recipes/a32688852/greek-pesto-pasta-salad-recipe/
- https://www.thepioneerwoman.com/food-cooking/recipes/a11594/pesto-pasta-salad/
- https://www.thepioneerwoman.com/food-cooking/recipes/a10205/pasta-with-pesto-cream-sauce/
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