3 Pea Pesto Pasta Salad
Green peas, snap peas, and chickpeas get tossed with cooked pasta and pesto for a vibrant, hearty main dish.
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3 Pea Pesto Pasta Salad
Green peas, snap peas, and chickpeas get tossed with cooked pasta and pesto for a vibrant, hearty main dish.
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| Servings |
| 6 |
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Ingredients
- 4cups fusilli pastaor other corkscrew-shaped pasta
- 1 1/2cups pestostore-bought or homemade
- 1 1/4cups sugar snap peastrimmed
- 2cups water
- 1cup frozen green peasthawed
- 1 1/3cups canned chickpeasrinsed and drained
- 3/4cup grape tomatoeshalved
- 3/4cup red onionsdiced
- 3/4cup red bell pepperdiced
- 3/4tsp salt
- 1/2tsp black pepper
Instructions
- Bring a large pot of water to a boil. Add fusilli pasta. Cook for 8-10 minutes or until al dente. Drain and set aside.
- Bring a small pot of water to a boil. Add the sugar snap peas and blanch for 45 seconds. Immediately run sugar snap peas under cold water.
- In a large bowl, add the cooked pasta, sugar snap peas, green peas, chickpeas, grape tomatoes, red onions, red peppers, salt, black pepper, and pesto. Mix until well blended.