Pesto Pasta Salad with Peas, Pine Nuts & Mozzarella Pearls
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vibrant pasta salad dressed with pesto, studded with peas, pine nuts, and fresh mozzarella pearls. This zesty side pairs well with grilled meats or stands alone as a light meal.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 lb fusilli pasta
- 3 tablespoons extra-virgin olive oil
- 1 cup homemade or store-bought pesto
- 2 tablespoons freshly squeezed lemon juice, (from 1 lemon)
- 1½ cups frozen peas, (defrosted, divided)
- ¾ cup mayonnaise, (best quality such as Hellmann's or Duke's)
- ⅓ cup freshly grated Parmigiano-Reggiano
- ⅓ cup pine nuts, (toasted (see note))
- 1 (8-oz) package mozzarella pearls
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- 2 tablespoons fresh chopped basil, (for serving)
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 10m
- Sodium
- 622mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 369mg
- Calcium
- 240mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 622MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.