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Home » Creamy Artichoke, Pea and Pesto Pasta Salad

Creamy Artichoke, Pea and Pesto Pasta Salad

July 18, 2020 2 Comments


Creamy Artichoke, Pea and Pesto Pasta Salad

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 creative imagination can think of. They’re as easy to make as boiling water. And this Creamy Artichoke, Pea and Pesto Pasta Salad is incredibly simple to make. 

Creamy Artichoke, Pea, and Pesto Pasta Salad

Another bonus of this pasta salad is that it keeps really well so you can make a big batch to eat for lunches throughout the week . . . and there’s no need to heat them up! 

This pasta salad dressing has a tangy combination of freshly made basil pesto with mayonnaise. With the addition of sweet green peas and zesty artichoke hearts, the basil pesto dressing transforms this pasta salad into the perfect side dish.

More Chilled Summer Salads that You Might Enjoy!

Creamy Cucumber Salad in Garlic Dill Sauce

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Creamy Artichoke, Pea, and Pesto Pasta Salad
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Creamy Artichoke, Pea and Pesto Pasta Salad

★★★★★ 5 from 1 reviews
  • Author: Roz Corieri Paige | La Bella Vita Cucina
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Ingredients

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


Instructions

  1. Cook the pasta until al dente, a few minutes less than stated on the package instructions.
  2. Mix the pesto with the mayonnaise.
  3. Fold in the artichokes and peas.
  4. Toss the penne pasta noodles into the pesto mixture with peas and artichokes.
  5. Chill in the fridge for 30 minutes or more.
  6. Serve with freshly grated Parmigiano Reggiano cheese.
  7. Garnish with a fresh basil leave.

Notes

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.  

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Reader Interactions

 

I love hearing from you and always do my best to respond to each and every one of you.  

If you’ve made any of my recipes, please take a photo and I’ll be happy to share your experience and photo of the recipe with all of us in this blog community, both here and in the newsletter!”

The kindness of giving a thumbs up 5-star rating is greatly appreciated!

~ Roz

Comments

  1. angiesrecipes says

    July 18, 2020 at 10:02 AM

    Simple ingredients, awesome flavours…a perfect pasta meal, Roz.

    Reply
    • Roz says

      August 7, 2020 at 3:16 PM

      My kind of recipe, Angie! Enjoy!

      ★★★★★

      Reply

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Hi, I’m Roz!

Hi, I’m Roz!

Welcome to La Bella Vita Cucina where I share recipes inspired by my family's cucina. Beginning with my Nonna and mother teaching me by their sides and in my family’s restaurants in the U.S. and Italy, I've been cooking for over 50 years. Each recipe is tested by time and some serious family critiques. I’m here to help you become a master in the kitchen and to 'wow' those you serve with delightful recipes whether cherished heirlooms or exciting and new. I hope to inspire you with delicious and beautiful recipes . . . and always served with 'amore'! Buon Appetito!

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