What could be more quintessential for warm-weather recipes than a delicious chilled pasta salad?
Never served hot, and always served cold, pasta salads help keep our internal thermometers cooled off a bit when the mercury soars!
This Creamy Artichoke, Pea, and Pesto Pasta Salad tastes great even after a quick half-hour chill. But it tastes even better the next day after all of the flavors mingle a bit. Pasta salads can be created with a base of pasta plus just about anything that your imagination—or your garden—can provide.
Creamy Artichoke, Pea, and Pesto Pasta Salad
- 1/2 lb. penne pasta
- 3 Tbsp. basil pesto (freshly made if possible)
- 1 cup mayonnaise
- 1 cup peas
- 1 cup artichoke hearts, quartered
- Freshly grated Parmigiano Reggiano to taste
- Cook the pasta until al dente, a few minutes less than stated on the package instructions.
- Mix the pesto with the mayonnaise.
- Fold the artichokes and peas into the mayonnaise-pesto mixture.
- Toss the penne pasta noodles into this mixture.
- Chill in the fridge for 30 minutes or more.
- Serve with freshly grated Parmigiano Reggiano cheese.
- Garnish with fresh basil leaves.
- It’s best to use regular mayonnaise in this recipe (so don’t use Miracle Whip in this; it’s too tangy and there’s already enough tanginess in the basil pesto and the artichokes).
- Add the basil pesto into the mayonnaise a little at a time…stir…taste. Add more if you prefer and repeat…add more pesto…stir…taste.