Get more seasonal flavors in your backyard barbeques and summer get-togethers with this Asparagus Pesto Pasta Salad.
I’ll admit it… I have a pasta addiction.
And when summer rolls around, I am making pasta salad on a regular basis. I think it is one of the more versatile side dishes, especially in the hot summer months. Who wants to heat up the kitchen to cook some boring side dish when you can whip up a big bowl of pasta salad and have it at the ready? This Asparagus Pesto Pasta Salad fits the bill for convenience and for taste, as far as I’m concerned.
This is one of my favorite pasta salads, as it’s basically a meal in a bowl.
With the addition of all the veggies, this pasta salad is really filling and yummy!!
I use my Asparagus Pesto recipe (which I have frozen in cubes in my freezer) to make this, but any pesto will work. You may want to change up the vegetables to match the flavor of the pesto, but these veggies mix well with store-bought basil pesto as well.
I’ve learned over the years that a lot of people don’t garden anymore. I love taking vegetables that I’ve grown myself to parties. There’s a built-in conversation starter right there in the bowl! Having the garden and all the fresh produce helps not only me have more to talk about, but gives my Redneck more to talk about too. (He’s so proud of all the tilling and work he has put into the garden also.)
Asparagus Pesto Pasta Salad
Asparagus lover's, rejoice! Get more seasonal flavors in your backyard barbeques and summer get-togethers with this Asparagus Pesto Pasta Salad.
- 1 8 oz. box fusilli corkscrew or any short noodle pasta *I used bow tie pasta in mine*
- 1/2 cup prepared pesto
- 1/2 cup shredded Parmesan cheese
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1/4 cup milk *for thinning if needed*
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 cup grape tomatoes halved
- 1/2 cup black or Kalamata olives halved
- 1 cup mozzarella cheese cubed
- 4 tbsp pine nuts optional
- 4 tbsp extra Parmesan cheese optional for sprinkling
Cook the pasta in salted water according to package instructions. Then drain it and rinse in cold water. Allow pasta to dry slightly, then toss in a bowl with 4 tablespoons pesto. (Add more if you want the pasta to be more coated.) Add Parmesan and toss. Cover and refrigerate pasta until cold.
Make the dressing by whisking together the mayonnaise, sour cream, and milk with the rest of the pesto. Add salt and pepper, then taste and adjust seasonings as needed. The dressing needs to be somewhat thin and pourable in order to coat the pasta later. Set the dressing aside.
If you’re using pine nuts, toast them over medium-low heat in a small skillet until they brown slightly. Set them aside.
Fold vegetables and cubed mozzarella into the chilled pasta. Add the prepared dressing and mix well to coat. Refrigerate 2 hours before serving to allow flavor to mix.
Serve with pine nuts and grated Parmesan.
I hope you enjoy this pasta salad as much as I do!