Spring Pea Pesto Pasta Salad: A Fresh Twist on a Classic
Crispy prosciutto, creamy mozzarella, and lemony breadcrumbs elevate every bite.
Spring Pea Pesto Pasta Salad: A Celebration of Spring Flavors
If you’re searching for a recipe that captures the spirit of spring in every forkful, look no further than the Spring Pea Pesto Pasta Salad. This dish isn’t just about pasta—it’s a vibrant symphony of crispy prosciutto, peppery arugula, herby pesto, creamy mozzarella, and zesty lemon-parmesan breadcrumbs. Perfect as a picnic side, a potluck centerpiece, or a light lunch or dinner, this salad is loaded with fresh ingredients and lively textures.
Why You’ll Love This Recipe
- Abundance of spring vegetables: Fresh peas, basil, and parsley headline the salad, providing sweet and herbal depth.
- Crispy, savory toppings: Prosciutto and lemon-parmesan breadcrumbs add irresistible crunch and savory notes.
- Customizable and versatile: Enjoy as a side dish, or top with grilled chicken for a complete meal.
- Can be made ahead: Perfect for meal-prepping or hosting, with easy instructions for keeping ingredients fresh.
What Makes Spring Pea Pesto Pasta Salad Unique?
Most pasta salads allow the noodles to take center stage. In this recipe, the pasta is just a vehicle for a bounty of seasonal flavors and textures—crisp prosciutto, fresh mozzarella, bright lemon, and a unique pea-based pesto that doubles the green, springtime flair. This innovative twist distinguishes the salad from ordinary versions and makes every bite lively and unforgettable.
Ingredients: Fresh, Flavorful, and Spring-inspired
| Ingredient | Amount | Details |
|---|---|---|
| Small pasta shells | 1 lb. | Provides a perfect texture to hold pesto and veggies |
| Frozen peas | 16 oz. (steamed and divided) | Split for pesto and salad |
| Garlic (peeled & smashed) | 2 cloves | For aromatic depth |
| Fresh basil (lightly packed) | 1 1/4 cups | Classic pesto flavor |
| Flat-leaf parsley (leaves & stems) | 1/2 cup | Herbal brightness |
| Parmesan cheese (freshly grated) | 1/2 cup (divided) | Umami boost |
| Lemon zest | 2 tbsp. (divided) | Springy brightness |
| Lemon juice (freshly squeezed) | 1/4 cup (divided) | Tart, fresh flavor |
| Extra virgin olive oil | 1/4 cup + 2 tbsp. | Makes the pesto and for sautéing |
| Kosher salt & ground black pepper | to taste | Enhances all flavors |
| Prosciutto | 6 slices (about 2 oz.) | Cooked until crispy |
| Panko breadcrumbs | 1/2 cup | For crunchy topping |
| Baby arugula (lightly packed) | 3 cups | Peppery greens |
| Mozzarella pearls | 1 cup | Creamy, fresh cheese |
Pesto Dressing: Pea-Powered Green Goodness
This isn’t your basic basil-only pesto. The heart of this salad is an easy, homemade pea pesto dressing, vibrantly green and packed with fresh spring flavors:
- Green peas make the pesto creamy and slightly sweet.
- Basil and parsley provide classic herbal notes with a touch of grassy brightness.
- Garlic, parmesan, and lemon zest layer in depth and zing.
- Freshly squeezed lemon juice ties everything together with refreshing acidity.
- Extra-virgin olive oil creates the perfect consistency and brings out the flavors of the herbs and peas.
Step-by-Step Directions
- Cook the pasta: Boil shells in salted water until just al dente—about 2 minutes less than the package instructions for best texture. Drain, reserve 1/2 cup pasta water, and let cool in a large bowl.
- Make the pea pesto: In a food processor, combine 1 1/4 cups peas (save the rest for later), garlic, basil, parsley, 1/4 cup parmesan, 1 tbsp. lemon zest, and 2 tbsp. lemon juice. Pulse until chunky, then slowly stream in 1/4 cup olive oil for smoothness. Season with kosher salt and black pepper. Toss with cooled pasta, adding reserved pasta water as needed to thin.
- Crisp the prosciutto: Heat remaining olive oil in a skillet over medium, then arrange prosciutto in a single layer and cook, flipping until crisp (about 6-8 minutes). Drain on paper towels.
- Toast the breadcrumbs: Add panko to skillet; drizzle with olive oil if dry. Stir and toast until golden (about 3-5 minutes). Remove to a bowl, then mix in 1 tsp. lemon zest and the remaining 1/4 cup parmesan.
- Finish the salad: Roughly chop half the prosciutto and fold it into the pasta. Add remaining peas, arugula, mozzarella pearls, lemon zest, lemon juice, and a vigorous drizzle of olive oil. Adjust seasoning to taste.
- Serve: Top salad with lemon-parmesan breadcrumbs and scattered remaining crispy prosciutto pieces. Enjoy chilled or at room temperature.
Tips for Success and Meal Planning
- Make ahead: Spring pea pesto pasta salad can be made up to two days before serving. To maintain texture, fold in arugula and add breadcrumbs just before serving.
- Customizations: Amp up protein by adding grilled chicken or keep it vegetarian by omitting prosciutto.
- Storing: Store tightly covered in the fridge; leftovers keep well for up to 3 days, though arugula may wilt and breadcrumbs soften over time.
- Serving ideas: Perfect for potlucks, picnics, barbecues, or as a lunchbox main.
Pro Tips for the Best Pasta Salad
- Cooled pasta: Ensure pasta is fully cooled before mixing—it preserves salad structure and prevents mushy results.
- Pulse the pesto: Don’t overblend; pulse just enough for a slightly coarse, rustic texture that clings to each noodle.
- Fresh greens: Wait to add arugula until right before serving for vibrant, crisp leaves.
- Toast breadcrumbs golden: Watch carefully to avoid burning and mix with lemon zest for extra zing.
- Adjust seasoning: Tasting as you go is key—this salad rewards a generous hand with salt, pepper, and lemon juice.
What others are reading
Why Pea Pesto?
Pea pesto brings more than color—it delivers a nutrient boost, delicate sweetness, and a springtime feel. It’s also budget-friendly (especially compared to pine nuts) and an excellent way to use frozen peas. Combined with tangy lemon juice and peppery arugula, it brightens the entire salad and pairs perfectly with salty prosciutto and creamy mozzarella.
Serving Suggestions and Pairings
- Picnic side dish: The salad holds up well at outdoor gatherings and picnics.
- Lunch or light dinner: Add grilled chicken or shrimp to turn the salad into a complete protein-packed meal.
- Potluck favorite: Bring to spring celebrations—its lively appearance and fresh flavor make it a crowd-pleaser.
- Part of a spring feast: Pair with other seasonal sides, like asparagus salad, roasted radishes, or lemon pasta for a festive menu.
Variations and Substitutions
- Swap greens: Use baby spinach or mixed salad greens instead of arugula for milder flavor.
- Vegetarian version: Omit prosciutto or substitute with plant-based bacon crumble.
- Cheese options: Substitute mozzarella pearls with feta, goat cheese, or burrata for a different texture.
- Breadcrumbs: For gluten-free diets, use GF panko or toasted almonds for crunch.
- Make it vegan: Use nutritional yeast in place of parmesan and opt for vegan mozzarella.
FAQs: Frequently Asked Questions
Can I use fresh peas instead of frozen?
Yes! Blanch fresh peas quickly until tender before using in the pesto and salad for optimal flavor and color.
How do I keep the arugula crisp?
Add arugula just before serving—the greens wilt quickly once mixed with dressing and hot pasta.
Can I prep this more than two days ahead?
It’s best enjoyed fresh, but you can store the pesto and cooked pasta separately in airtight containers for up to 3 days, then assemble before serving.
Is there a substitute for prosciutto?
Try crispy pancetta, bacon, or even sautéed mushrooms for a vegetarian option.
Does it need to be served cold?
Pasta salad can be served chilled or at room temperature. If making ahead, let it sit out for a few minutes before serving for best flavor.
Nutrition Highlights
- Peas: High in protein, fiber, and vitamins A & C.
- Basil & parsley: Rich in antioxidants and minerals.
- Olive oil: Heart-healthy fats and anti-inflammatory benefits.
- Mozzarella: Provides calcium and protein.
Expert Storage and Leftover Advice
- To keep breadcrumbs crispy: Store separately in an airtight container and sprinkle just before eating.
- To refresh leftovers: Toss with a splash of olive oil and squeeze of lemon juice; add fresh arugula if needed.
Perfect for Spring Gatherings
This pasta salad is designed to shine at spring events—its vivid green colors and crowd-pleasing flavors make it a celebratory choice for Easter, graduation parties, and garden meals. Showcase it in a wide serving bowl for visual impact and garnish with extra herbs, lemon zest, and mozzarella for added freshness.
Related Spring Pasta Recipes for Your Table
- Chicken Tetrazzini: Creamy, cheesy, packed with peas, mushrooms, and parsley—comfort with spring freshness.
- Pasta with Shrimp and Pistachio Pesto: Another vibrant pesto starring pistachios and garden-fresh greens.
- Bow Tie Pasta Salad: Ham, cheese, green onions, and peas unite for another picnic-ready creation.
- Lemon Pasta: Under 30 minutes for bright, citrusy flavors reminiscent of Italy in spring.
Frequently Asked Questions (FAQs)
Q: Can I make the salad vegan?
A: Absolutely. Substitute parmesan and mozzarella with vegan cheese and use vegan pesto ingredients.
Q: What should I do if my pesto is too thick?
A: Add more pasta water or olive oil a tablespoon at a time until you reach the desired consistency.
Q: How many servings does this recipe yield?
A: The recipe serves 6 to 8 as a side, or 4 as a main dish.
Q: Can I freeze leftovers?
A: Freezing is not recommended—the texture of greens and cheese will suffer. Enjoy fresh or refrigerated for best results.
Conclusion: Celebrate Spring with Every Bite
Vivid, nutty, and bursting with seasonal charm, the Spring Pea Pesto Pasta Salad promises a picnic-perfect taste of spring. Invite bold, herby flavors to your next meal and turn an ordinary pasta salad into an unforgettable celebration of the season’s best. Whether shared at a festive gathering or savored as a weekday lunch, this salad brings together crunch, creaminess, brightness, and freshness—delivered on a single, delicious plate.
References
- https://www.thepioneerwoman.com/food-cooking/recipes/a60373447/spring-pea-pesto-pasta-salad-recipe/
- https://www.thepioneerwoman.com/food-cooking/recipes/a12025/pea-salad/
- https://www.thepioneerwoman.com/food-cooking/meals-menus/g42919868/spring-pasta-recipes/
- https://www.thepioneerwoman.com/food-cooking/meals-menus/g39028166/pasta-salad-recipes/
- https://www.thepioneerwoman.com/food-cooking/meals-menus/g65655725/best-recipes-with-pesto/
- https://www.thepioneerwoman.com/food-cooking/meals-menus/g60279967/healthy-pasta-salad-recipes/
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