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Creamy Pesto Pasta Salad

Full of tomatoes, artichokes, peas, and topped with a creamy pesto sauce; this Creamy Pesto Pasta salad is sure to be a favorite!

Course Main Course, Side Dish
Cuisine American
Keyword creamy pesto pasta salad
Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Servings 8 servings

Ingredients

  • 1 lb pasta (I like rigatoni or a small circular pasta)
  • 1 cup homemade or store bought pesto
  • ⅓ cup mayonnaise
  • 1 cup frozen sweet peas
  • 16 ounces artichoke hearts, drained, rinsed, and chopped roughly
  • 1 cup cherry tomatoes cut into halves
  • ¼ cup freshly grated parmesan cheese
  • ¼ teaspoon salt
  • ⅛ teaspoon black pepper

Instructions

  1. Cook pasta el dente according to directions, drain and set aside in a large bowl.

  2. In a small bowl mix pesto sauce and mayonnaise together and set aside.

  3. IN a large bowl or the same stock pot you used to cook the pasta, add pasta, peas, artichokes, and tomatoes.  Pour pesto mixture over the top and toss to mix and coat evenly. 

  4. Allow the salad to cool in the refrigerator for at least 20 minutes before serving, up to overnight.

  5. Garnish with additional cheese and fresh basil if desired. Serve and enjoy!

Recipe Video