Ever find yourself staring into the fridge, willing a delicious lunch or easy dinner to magically appear? I feel that. As a dad with three kids, I’m all about recipes that are both nourishing and come together without a fuss. This Cold Pesto Pasta Salad with Spinach & Peas is my go-to solution. It’s vibrant, packed with fresh flavors, and comes together in the time it takes to boil pasta. Honestly, it’s one of those simple pasta salad recipes that tastes so much greater than the sum of its parts. Perfect for a quick family meal or your next potluck.
Top Reasons To Make It
This isn’t just another side dish. It’s a lifeline for busy days. You’ll love it because it comes together in under 30 minutes, making it a true winner for easy pasta salads. It’s also incredibly versatile. Serve it as a light main course, a robust side, or pack it for a picnic. Plus, it’s a fantastic way to sneak some extra greens and veggies onto everyone’s plate. The flavors only get better as it chills, so it’s the ultimate make-ahead meal.
Ingredients
- 1 pound rotini or fusilli pasta: Their twists and turns hold the pesto beautifully.
- 1 cup prepared basil pesto: The flavorful heart of the dish.
- 2 cups fresh baby spinach: For a pop of color and nutrients.
- 1 cup frozen peas, thawed: Adds a sweet, fresh crunch.
- 1/2 red onion, thinly sliced: Provides a sharp, balancing bite.
- 1 cup cherry tomatoes, halved: Brings a juicy sweetness.
- 1/2 cup grated Parmesan cheese: For a salty, savory depth.
- 1/4 cup toasted pine nuts: Gives a wonderful toasty crunch.
- Salt and freshly ground black pepper: To taste.
Instructions
- Bring a large pot of generously salted water to a rolling boil. Add the pasta and cook according to package directions until al dente, usually about 8-10 minutes.
- While the pasta cooks, place your thawed peas in a colander in the sink. This is my little trick! When you drain the hot pasta over the peas, it takes the last bit of chill off them perfectly without making them mushy.
- Transfer the drained pasta and peas to a large mixing bowl. Give it a few minutes to cool down slightly; you don’t want to wilt the spinach immediately.
- Add the pesto to the warm pasta and toss until every piece is thoroughly coated. The warm pasta absorbs the pesto so, so well.
- Now, fold in the fresh spinach, sliced red onion, halved cherry tomatoes, and grated Parmesan cheese. Toss everything gently to combine.
- Season generously with salt and black pepper. Give it a taste and adjust the seasoning if needed. Top with the toasted pine nuts right before serving for maximum crunch.
- For the best flavor, cover and refrigerate for at least 30 minutes before serving to let all those wonderful flavors mingle.
Variations & Substitutions
This recipe is a wonderful canvas. For a protein boost, add two cups of shredded rotisserie chicken or chopped smoked turkey to turn it into a hearty chicken pasta salad. Not a fan of peas? Try blanched broccoli florets or chopped asparagus. If you’re dairy-free, a vegan pesto and a sprinkle of nutritional yeast work wonderfully in place of the Parmesan. And for a different twist, you can swap the pesto for a zesty Italian dressing to create a classic cold pasta salad with Italian dressing.
Serving Ideas & Pairings
This salad truly shines as the main event for a light summer dinner. But it’s also the perfect partner for all your grill favorites. I love serving it alongside juicy burgers, grilled chicken breasts, or veggie kebabs. For a real crowd-pleasing picnic spread, pair it with a simple green salad, a bowl of fresh fruit, and some crusty bread. So good.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 4 days. This is one of those salad recipes for dinner that makes fantastic next-day lunches. I don’t recommend freezing it, as the creamy pesto dressing and fresh vegetables can become watery when thawed. This salad is meant to be enjoyed cold straight from the fridge; no reheating needed! Just give it a good stir before serving.
Pro Tips For Success
- Don’t rinse your pasta after draining. The residual starch helps the pesto cling to every noodle.
- Toasting the pine nuts is non-negotiable. It takes two minutes in a dry skillet and makes a world of difference in flavor.
- If you’re making this ahead, hold off on adding the pine nuts and tomatoes until just before serving to keep them crunchy and fresh.
- Feel like the salad has dried out in the fridge? A quick splash of olive oil or a squeeze of lemon juice will bring it right back to life.
- Get the kids involved! Mine love mixing the pasta and hunting for the “greenest” piece of spinach.
Frequently Asked Questions
- Can I use a different type of pasta? Absolutely! This is one of the most flexible pasta salad ideas. Penne, farfalle, or even orecchiette all work great. Just make sure it’s a shape with some texture to hold the dressing.
- What’s the best way to thaw the peas? The easiest method is what I do in the recipe: just let the hot pasta water thaw them as you drain. No extra bowls or steps required.
- Is this one of those healthy salad recipes? I think so! You’re getting a great serving of veggies, whole grains if you use whole wheat pasta, and healthy fats from the olive oil in the pesto. It’s a balanced and satisfying meal.
- Can I make my own pesto? You bet. If you have basil growing on your counter, blend up a fresh batch with garlic, pine nuts, Parmesan, and olive oil. But a good-quality store-bought jar works perfectly for those extra busy nights, too.
