Creamy Pesto Pasta Salad

from ButterYum

makes enough to feed a crowd

Ingredients

  • 1 pound pasta (shapes that work well are gemelli, fusili, rotini, penne)

  • 3/4 cup prepared pesto (about 6 ounces)

  • 1/2 cup real mayonnaise (we love Duke’s)

  • 1/2 teaspoon kosher salt

  • 2 cups frozen peas, thawed

  • 2 cups asparagus tips, cooked

  • 15-ounce can chickpeas, rinsed and drained

  • Optional: 3/4 cup pine nuts, toasted

  • Garnish: chopped fresh chives

Directions

  1. Cook pasta in salted water until al dente; drain and set aside until needed.

  2. In a very large mixing bowl (6-quart or larger), whisk together the pesto, mayo, and salt.

  3. Add the cooked pasta, peas, asparagus, chickpeas, pine nuts, and chives; mix well and serve immediately..

adapted from The Cookie Rookie

Notes

  • My favorite store-bought pesto is Kirkland brand from Costco. It’s made with D.O.P. Genovese Basil imported from Italy. But if you prefer to use homemade, check out my recipe here.

  • Feel free to use any pasta you like, but I prefer shapes that are 1 to 2 inches in length (roughly the same size of the asparagus tips).