Asparagus Pesto Pasta Salad

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


  • 1-pound whole grain bowtie pasta
  • 1-pound asparagus, trimmed and cut into 3-inch pieces
  • ½ cup cooked spring peas
  • ¼ cup fresh Parmesan + more for garnish
  • 2 tablespoons pine nuts
  • 3-4 cloves garlic, peeled
  • ¼ cup fresh basil + more for garnish
  • Splash fresh lemon juice
  • ¾ teaspoon coarse salt
  • ½ teaspoon ground black pepper
  • ½ cup olive oil
  • 1 pint cherry tomatoes, quartered
  • 1 cup mini fresh mozzarella balls


  1. Cook pasta per package directions. Drain and set aside.
  2. 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.
  3. 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.
  4. 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.