fiesta dinnerware ivory bistro bowl pesto pasta salad recipe
Print Recipe

Spring Pesto Pasta Salad

Herbaceous pesto, asparagus, peas, and cucumber come together in this springtime pasta salad.


  • 1 lb campanelle pasta
  • 6 oz pesto store-bought
  • 1/2 cup mayonnaise
  • 1 tsp salt
  • 1-1/2 cups frozen peas cooked according to package directions
  • 1-1/2 cups chopped asparagus steamed fresh or frozen
  • 1-1/2 cups fresh cucumber quartered lengthwise and sliced
  • 1-1/2 cups chickpeas (garbanzo beans) drained well
  • 2 tbsp chopped fresh chives


  • Cook pasta according to package directions. Drain and set aside.
  • Stir together the pesto, mayonnaise and salt. 
  • In a large bowl, combine hot pasta and the pesto and mayonnaise mix. Mix in prepared peas, asparagus, cucumbers, and chickpeas. 
  • Sprinkle with freshly chopped chives and serve.