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5 from 7 votes

Super Green Pesto Pasta Salad

A super green pesto pasta salad with spinach, peas, and asparagus. Sure to spruce up your next bbq, or to make ahead for healthy lunches all week long!
Course Main
Cuisine American, Italian
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 6
Calories 500kcal
Author Candice



  • 4 oz. basil Stems removed
  • 2 cloves garlic Rough chopped
  • 1/4 cup toasted pine nuts
  • 1/3 cup olive oil
  • 1/4 cup parmesan grated
  • salt and pepper to taste


  • 2 cups packed spinach
  • 1/2  lb. asparagus roasted at 400F for 15 minutes, then cut into 2-inch pieces
  • 1/2 cup frozen peas
  • 1 lb. pasta I used spinach and chive pasta
  • 1/4 cup pine nuts toasted
  • parmesan cheese for serving


  • Bring a pot of water to boil.
  • While you wait, add the pesto ingredients to a food processor, except the olive oil. Process while slowly adding the olive oil, until smooth.
  • Cook the pasta until al dente.
  • Add the spinach, asparagus, and peas to the serving bowl. Add the pasta on top of the ingredients. Let sit 2 minute. Top with the pesto, pine nuts, and parmesan. Mix well.
  • Top with more parmesan to serve!


Your pesto should be the consistency of marinara sauce so it can spread throughout the pasta salad and coat the raw spinach easily.
You can use both fresh or frozen peas for this recipe. If using fresh peas, consider blanching them for increased sweetness.


Calories: 500kcal | Carbohydrates: 62g | Protein: 15g | Fat: 22g | Saturated Fat: 3g | Cholesterol: 3mg | Sodium: 91mg | Potassium: 446mg | Fiber: 5g | Sugar: 3g | Vitamin A: 3360IU | Vitamin C: 10mg | Calcium: 123mg | Iron: 3.5mg