We had a bit of summer the other week and it was the perfect time to try out a new pasta recipe. It’s also spring veggie season and I’m loving all the fresh produce that is starting to pop up in stores. This Green Goddess Pasta Salad was so good – it was also perfect for leftovers for lunch the next day! It’s a simple and easy recipe to make and will be a staple this summer in our house.
1 lb gemelli pasta
6 oz jar basil pesto (or homemade0
1/2 cup mayonnaise
1 tsp salt
1 1/2 cups frozen peas, cooked to package instructions
2 cups steamed asparagus, chopped
1 1/2 cups chickpeas, drained and rinsed
In a small bowl, combine the pesto and mayo until mixed together. Cook the pasta according to the package instructions. Drain and transfer to a large bowl. Add the pesto mayo mixture, peas, asparagus, chickpeas and stir together. Season with salt and pepper. The pasta salad can be served immediately or chilled.
Source: The Cookie Rookie