This is a fresh and delicious pasta salad that is perfect for spring and summer! The pesto sauce is amazing and you would never guess the secret ingredient is frozen peas! I like to use it in pitas, wraps, and to dip veggies in as well.
Pasta Salad Ingredients:
1 375g box whole wheat or tri-colour vegetable fusilli pasta, cooked and chilled
3 cups frozen peas, cooked and chilled
1 and 1/2 cup canned chick peas, drained and rinsed
Pesto sauce (from recipe below)
Green Pea Pesto Ingredients:
1 cup frozen peas, unthawed
1-2 cloves garlic, minced
1 cup freshly packed basil (about 6-8 large basil leaves)
1/4 cup canned chickpeas, drained and rinsed
2 Tbsp. olive oil
2 Tbsp. water (if needed)
Salt and pepper to taste
Prepare the pesto first by combining the frozen peas, garlic, basil, chickpeas, and oil in a food processor and pulsing until well combined, stopping to scrape down the sides of the bowl as needed. Add 1-2 Tbsp. water if the mixture is too thick. Season with salt and pepper to taste. Transfer to a small bowl and chill in the fridge while preparing the salad ingredients.
Cook pasta in a large pot of boiling water for 8-10 minutes or until al dente. Make sure not to overcook it! Strain the pasta and set aside to cool.
Cook the frozen peas in a pot of boiling water until they are just thawed, about 3-4 minutes. You want them to be firm and fresh in your salad not mushy!
Combine the pasta, peas, and chick peas in a large bowl. Spoon the chilled pesto sauce on top and mix until the salad is evenly coated. You can add more or less of the pesto according to your preference.
Cover tightly and refrigerate for 3-4 hours. Serve chilled.
*Recipe by Brooke McMillan