Pesto Pasta Salad with Peas, Pine Nuts & Mozzarella Pearls Recipe

Step away from the ordinary and dive into a world of flavor with our Pesto Pasta Salad with Peas, Pine Nuts & Mozzarella Pearls. Sure, we've all been there, spooning up the same old pasta salad at countless summer gatherings. But isn't it time for a change? Say goodbye to the mundane and hello to a symphony of tastes that will have your taste buds dancing. Picture this: zesty pesto, vibrant peas, crunchy pine nuts, and decadent mozzarella pearls coming together in a harmonious medley, creating not just a dish, but an experience.

Reimagine the traditional pasta salad formula, by swapping out tired vinaigrettes for a luxurious, mayo-infused pesto sauce that will elevate every bite. And the best part? You can prep it all in advance, allowing the flavors to meld until the moment of perfection, right before serving.

Pesto Pasta Salad with Peas, Pine Nuts & Mozzarella Pearls

Recipe from Once Upon a Chef

Photo: Pesto Pasta Salad with Peas, Pine Nuts, Mozzarella By: Once Upon a Chef

Servings: 8 to 10

Prep Time: 20 Minutes

Cook Time: 10 Minutes

Total Time: 30 Minutes

INGREDIENTS

• 1 pound fusilli pasta

• 3 tablespoons extra-virgin olive oil

• 1 cup homemade or store-bought pesto

• 2 tablespoons freshly squeezed lemon juice, from 1 lemon

• 1½ cups frozen peas, defrosted, divided

• ¾ cup mayonnaise, best quality such as Hellmann's or Duke's

• ⅓ cup freshly grated Parmigiano-Reggiano

• ⅓ cup pine nuts, toasted (see note)

• One 8-oz package mozzarella pearls

• ½ teaspoon salt

• ½ teaspoon freshly ground black pepper

• 2 tablespoons fresh chopped basil, for serving

INSTRUCTIONS

1. Cook the fusilli in a large pot of boiling salted water until fully cooked, 10 to 12 minutes (you don't want al dente pasta here). Drain and toss into a bowl with the olive oil. Cool to room temperature.

2. In the bowl of a food processor fitted with a steel blade, purée the pesto, lemon juice, and ½ cup of the peas. Add the mayonnaise and purée until smooth.

3. Add the pesto-pea mixture to the cooled pasta, along with the Parmesan, ¾ cup of the peas, 3 tablespoons of the pine nuts, the mozzarella, the salt, and the pepper. Mix well, then taste and adjust seasoning, if necessary. (I usually add ¼ teaspoon each more salt and pepper, but it will depend on the saltiness of the pesto you're using and how heavily the pasta water was salted.) Transfer to a serving bowl and sprinkle the remaining peas, pine nuts, and basil over top. Serve at room temperature.

4. Note: To toast the pine nuts, place them in a small dry skillet over medium heat. Cook, stirring frequently, until golden. Watch the nuts carefully, as they can burn quickly, and transfer them to small bowl immediately after cooking (they will continue to brown in the hot pan).

5. Make-Ahead Instructions: The components of this pasta salad can be made ahead a day ahead of time; just keep everything separate and toss together right before serving.