I combined pesto, mayonnaise, and lemon with pasta, peas, and chewy sun-dried tomatoes in a Creamy Pesto Salad that hides one clever pantry trick.

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I made this for a picnic once and never looked back. It’s creamy pesto, but simple, and the combo of frozen peas and sun dried tomatoes is sort of irresistible.

I toss it up fast, then forget about it, and when I come back it’s been polished off. No lie, it travels well and holds its texture in heat, and even tastes better the next day.

If you like simple sides that get noticed, think of it as a Pesto Noodle Salad or a Cold Pea Pasta Salad people will keep asking you to bring.

Ingredients

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Short pasta gives carbs and energy, fills you up, not much protein though
Frozen peas add fiber and plant protein, sweet touch and bright green color
Sun-dried tomatoes concentrate tomato flavor, tangy sweet, add lycopene antioxidant and chew
Basil pesto is herby and oily, adds fats and basil antioxidants, boosts savory punch
Mayonnaise gives creamy mouthfeel and fat for satiety, use full fat for texture
Lemon juice brightens flavors, adds zing and acidity, helps balance richness and cut oil
Parmesan is umami salty cheese, adds protein and calcium, grates over dish for depth
Red onion brings sharp bite, crunch and pungent sweetness, low calories, big flavor

Ingredient Quantities

12 oz (340 g) short pasta (rotini, fusilli or penne), about 3 cups dry

1 cup frozen peas, thawed

3/4 cup sun-dried tomatoes, oil-packed and chopped (if using dry tomatoes use 1/2 cup and soak first)

1/2 cup prepared basil pesto (store-bought or homemade)

1/2 cup mayonnaise, full-fat for best creaminess

2 tbsp fresh lemon juice (about 1 lemon)

1/4 cup grated Parmesan cheese, plus extra for serving

1/4 cup red onion, finely chopped (about 1/4 small onion)

2 tbsp extra-virgin olive oil, optional to loosen the dressing

1/2 tsp salt, more to taste

1/4 tsp freshly ground black pepper

1/4 cup fresh basil leaves, torn or roughly chopped, optional

How to Make this

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1. If you have dry sun dried tomatoes soak 1/2 cup in hot water for 10 minutes, drain and chop; if you have oil packed tomatoes, drain off most of the oil and chop until you have about 3/4 cup. Finely chop 1/4 cup red onion, tear or roughly chop 1/4 cup fresh basil if using, and make sure 1 cup frozen peas are thawed (run under warm water or let sit).

2. Bring a large pot of well salted water to a boil and cook 12 oz short pasta (rotini, fusilli or penne) to just al dente following package directions, usually 1 to 2 minutes less than package time; you dont want mushy pasta.

3. Before draining scoop out and reserve about 1/3 cup of the hot pasta water, then drain the pasta and rinse briefly with cold water to stop cooking and cool for a salad; put the drained pasta into a large mixing bowl.

4. If your peas are still a bit cold toss them into the hot pasta for 30 seconds to warm through, then drain and add to the bowl with the pasta along with the chopped sun dried tomatoes and red onion.

5. Make the dressing in a medium bowl: whisk together 1/2 cup prepared basil pesto, 1/2 cup full fat mayonnaise, 2 tablespoons fresh lemon juice, 1/4 cup grated Parmesan, 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper until smooth; add 2 tablespoons extra virgin olive oil if you want to loosen it.

6. Taste the dressing and adjust salt or lemon if needed, it should be bright and a little tangy because the pesto can be rich.

7. Pour the dressing over the pasta mixture and toss gently to coat, adding a splash of the reserved pasta water as needed to reach a creamy, clingy consistency — a tablespoon at a time.

8. Fold in the torn basil leaves if using, and taste for seasoning one more time, adding more salt, pepper or lemon juice as you like.

9. Chill the salad at least 30 minutes to let flavors meld (or serve right away if you cant wait), then finish with extra grated Parmesan and a few basil leaves for serving.

Equipment Needed

1. Large pot for boiling the pasta and scooping out a bit of hot pasta water
2. Colander to drain and briefly rinse the pasta
3. Large mixing bowl to toss and chill the pasta salad
4. Medium bowl to whisk together the pesto mayo dressing
5. Whisk for smoothing the dressing (or a fork if youre lazy)
6. Chef knife for chopping sun dried tomatoes and red onion
7. Cutting board
8. Wooden spoon or silicone spatula to gently toss the salad
9. Measuring cups and spoons plus a small grater for the Parmesan

FAQ

Q: Can I make this ahead of time?

A: Yes, totally. You can make it the day before and let the flavors meld. If possible toss the warm pasta with the dressing so it soaks in, then chill. Add fresh basil right before serving, it wilts fast. If it seems thick next day, stir in a splash of olive oil or lemon juice.

Q: How long will leftovers keep?

A: Store in an airtight container in the fridge for 3 to 4 days. It’s best eaten within 2 to 3 days for texture. Don’t freeze it, mayo and peas don’t survive freezing well.

Q: I only have dry pack sun-dried tomatoes, what do I do?

A: No problem, soak them in hot water for 15 to 20 minutes to soften, drain, then chop. You can also soak in a little olive oil and garlic if you want extra flavor. If you use oil-packed ones, reserve a bit of the oil for the dressing.

Q: Can I make this gluten-free or vegan?

A: Sure. Use gluten-free pasta and cook it al dente. For vegan swap mayo for vegan mayo, use a vegan pesto or make one with basil, nuts, olive oil and nutritional yeast, and skip or use vegan Parmesan. Flavor will be slightly different, but still really tasty.

Q: Should I rinse the pasta with cold water?

A: Rinse only if you plan to chill it. Rinsing stops the cooking and cools it so the salad doesn’t keep cooking in its own heat. If you want the dressing to stick better, toss while pasta is still a little warm before chilling.

Q: Any quick serving or garnish ideas?

A: Yes, sprinkle extra grated Parmesan, add toasted pine nuts or chopped roasted almonds for crunch, or toss in halved cherry tomatoes for freshness. Serve at room temp for best flavor, and add torn basil leaves right before serving.

Easy Creamy Pesto Pasta Salad With Peas And Sun Recipe Substitutions and Variations

Pasta: swap the regular pasta for whole-wheat, chickpea/other legume pasta, or orzo. Whole-wheat adds nuttiness and fiber, chickpea ups the protein but can cook faster so watch it, orzo makes the salad feel lighter and bite-sized.
Peas: use shelled edamame, blanched green beans, or frozen corn instead. Edamame gives a similar pop and more protein, green beans add crunch if you blanch them quick, corn adds a sweet note.
Sun-dried tomatoes: replace with roasted red peppers or rehydrated dry sun-dried tomatoes. If using dry ones soak in hot water 10 to 15 minutes, and cut back on extra oil if your swap is oil-packed.
Mayonnaise: trade for plain Greek yogurt, sour cream, or blended silken tofu for a vegan option. Greek yogurt makes it tangier and lighter, sour cream is similar, silken tofu blended with a little olive oil and lemon keeps it creamy without dairy.

Pro Tips

1) Save some of the starchy pasta water and add it a little at a time to the dressed salad so the sauce clings to the noodles better, dont dump a bunch at once or youll end up too runny.

2) If your sun dried tomatoes are oil packed drain most of the oil but keep a tiny bit for extra flavor, if theyre dry soak em till pliable then chop fine so you dont get giant chewy bites.

3) Warm the peas briefly if they feel icy, cold peas will tighten up the dressing and make it less creamy; but dont overheat or theyll go mushy.

4) Taste for salt and lemon at the end, not before chilling. Flavors mellow in the fridge so you might need to brighten it up again before serving, and this salad actually tastes better if it sits for at least half an hour.

Easy Creamy Pesto Pasta Salad With Peas And Sun Recipe

Recipe by Francis Mead

0.0 from 0 votes

I combined pesto, mayonnaise, and lemon with pasta, peas, and chewy sun-dried tomatoes in a Creamy Pesto Salad that hides one clever pantry trick.

Servings

servings

Calories

558

kcal

Equipment: 1. Large pot for boiling the pasta and scooping out a bit of hot pasta water
2. Colander to drain and briefly rinse the pasta
3. Large mixing bowl to toss and chill the pasta salad
4. Medium bowl to whisk together the pesto mayo dressing
5. Whisk for smoothing the dressing (or a fork if youre lazy)
6. Chef knife for chopping sun dried tomatoes and red onion
7. Cutting board
8. Wooden spoon or silicone spatula to gently toss the salad
9. Measuring cups and spoons plus a small grater for the Parmesan

Ingredients

12 oz (340 g) short pasta (rotini, fusilli or penne), about 3 cups dry
1 cup frozen peas, thawed
3/4 cup sun-dried tomatoes, oil-packed and chopped (if using dry tomatoes use 1/2 cup and soak first)
1/2 cup prepared basil pesto (store-bought or homemade)
1/2 cup mayonnaise, full-fat for best creaminess
2 tbsp fresh lemon juice (about 1 lemon)
1/4 cup grated Parmesan cheese, plus extra for serving
1/4 cup red onion, finely chopped (about 1/4 small onion)
2 tbsp extra-virgin olive oil, optional to loosen the dressing
1/2 tsp salt, more to taste
1/4 tsp freshly ground black pepper
1/4 cup fresh basil leaves, torn or roughly chopped, optional

Directions

If you have dry sun dried tomatoes soak 1/2 cup in hot water for 10 minutes, drain and chop; if you have oil packed tomatoes, drain off most of the oil and chop until you have about 3/4 cup. Finely chop 1/4 cup red onion, tear or roughly chop 1/4 cup fresh basil if using, and make sure 1 cup frozen peas are thawed (run under warm water or let sit).
Bring a large pot of well salted water to a boil and cook 12 oz short pasta (rotini, fusilli or penne) to just al dente following package directions, usually 1 to 2 minutes less than package time; you dont want mushy pasta.
Before draining scoop out and reserve about 1/3 cup of the hot pasta water, then drain the pasta and rinse briefly with cold water to stop cooking and cool for a salad; put the drained pasta into a large mixing bowl.
If your peas are still a bit cold toss them into the hot pasta for 30 seconds to warm through, then drain and add to the bowl with the pasta along with the chopped sun dried tomatoes and red onion.
Make the dressing in a medium bowl: whisk together 1/2 cup prepared basil pesto, 1/2 cup full fat mayonnaise, 2 tablespoons fresh lemon juice, 1/4 cup grated Parmesan, 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper until smooth; add 2 tablespoons extra virgin olive oil if you want to loosen it.
Taste the dressing and adjust salt or lemon if needed, it should be bright and a little tangy because the pesto can be rich.
Pour the dressing over the pasta mixture and toss gently to coat, adding a splash of the reserved pasta water as needed to reach a creamy, clingy consistency — a tablespoon at a time.
Fold in the torn basil leaves if using, and taste for seasoning one more time, adding more salt, pepper or lemon juice as you like.
Chill the salad at least 30 minutes to let flavors meld (or serve right away if you cant wait), then finish with extra grated Parmesan and a few basil leaves for serving.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.