Today we're making asparagus pesto pasta salad!

Bowtie pasta is mixed with tomatoes, basil and mozzarella tossed with fresh asparagus-pea pesto and shaved Parmesan.

It's the perfect spring side dish, potluck dish-to-pass or enjoy it as a weeknight meal!

How to make asparagus pesto pasta salad

Pasta: I like to use bowtie (farfalle) for this recipe.
- Be sure to cook it according to package directions so it's perfectly al dente.
Asparagus: You'll simmer fresh asparagus until it's tender.
- You could also try it with steamed frozen asparagus.
Peas: Steamed frozen peas that are then cooled are perfect for this recipe.
Parmesan: A bunch of fresh Parm for the pesto and to top the salad.
Pine nuts: Traditional in pesto, but any nut will do.
Garlic: A few cloves to make pesto.
Basil: Handfuls of the fresh stuff!
- If you can, grab some at the farmer's market because it's less expensive for a bigger bunch.
Lemon: Fresh, fresh, fresh.
Cherry tomatoes: Sliced in half or quartered.
Fresh mozzarella: The tiny balls are perfect for this salad.

Cook pasta per package directions. Drain and set aside.
In the same pot, bring 4 cups water to a boil.
Add asparagus, reduce to a simmer and cook 7-8 minutes, until asparagus is very tender.
Remove from the water and allow to slightly cool.
In the bowl of a large food processor, blend asparagus, spring peas, Parmesan, pine nuts, garlic, basil, lemon juice and a generous pinch of salt and pepper.
While blending, drizzle in olive oil until desired consistency is reached.
Taste and adjust seasoning, if necessary.
Toss asparagus pesto with bowtie pasta.
Stir in tomatoes and fresh mozzarella.
Refrigerate for at least one hour.
If pasta is dry, toss with extra olive oil.
Garnish with Parmesan cheese and basil. Serve.

For the pasta: Use any shaped pasta you like, such as bowtie, penne, elbows or shells.
For the asparagus: Swap with broccoli, dark leafy greens or more peas.
For the pine nuts: Use walnuts, pecans or almonds instead.
For the lemon: Use both the zest and juice for hte most lemon flavor.

To make this gluten free: Use gluten free pasta.
- Be sure all packaged ingredients are gluten free.
To make this dairy free: Skip the cheeses. Use dairy free cheese if you'd like.
To make this vegan: Skip the cheeses. Use dairy free cheese if you'd like.
To make this nut free: Skip the pine nuts.
- Be sure all packaged ingredients are nut free.
To make this egg free: This recipe does not contain eggs.
- Be sure all packaged ingredients are egg free.
To make this higher protein: Use high protein pasta and/or add grilled salmon or chicken.

Spring recipes you'll dig:

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Bowtie pasta salad with tomatoes, basil and mozzarella tossed with fresh asparagus-pea pesto.

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Cook pasta per package directions. Drain and set aside.
In the same pot, bring 4 cups water to a boil. Add asparagus, reduce to a simmer and cook 7-8 minutes, until asparagus is very tender. Remove from the water and allow to slightly cool.
In the bowl of a large food processor, blend asparagus, spring peas, Parmesan, pine nuts, garlic, basil, lemon juice and a generous pinch of salt and pepper. While blending, drizzle in olive oil until desired consistency is reached. Taste and adjust seasoning, if necessary.
Toss asparagus pesto with bowtie pasta. Stir in tomatoes and fresh mozzarella. Refrigerate for at least one hour. If pasta is dry, toss with extra olive oil. Garnish with Parmesan cheese and basil. Serve.

Storage Tip: Store pasta salad in an airtight container for up to 3 days.

Keywords: tasty, healthy, tomatoes, fresh, whole grain, easy, best, quick