This Green Pesto Pasta Salad is a delicious and easy summer dish that comes together quickly, is low FODMAP because the pesto is garlic-free, and it packs the protein with the substitution of chickapea pasta for regular pasta.
Putting the “Green” in “Green Pesto Pasta Salad”
The first and most obvious “green” in this pasta salad is (drumroll please) – pesto. This pesto is made with a whole lot of fresh basil, and even a little fresh mint that give it a beautiful bright color, perfect for summer! The second and third green components of this salad are the blanched asparagus and snow peas, which both add unique flavor, nutrients, and a little extra crunch!
A Lower FODMAP, Higher Protein Dinner
Pasta salad is a great dish to meal prep or make when you’re feeding a lot of people, but it doesn’t always contain the cleanest ingredients (despite having “salad” in the title). This pasta salad recipe has been tweaked to have a few additional benefits like the added protein from the chickapea pasta, and the omission of garlic in the pesto to make it a lower FODMAP meal. If you’ve ever noticed that garlic makes you bloat, recipes like this pesto that don’t contain it are great substitutes to keep your body from having that kind of reaction!
6 Green Pesto Pasta Salad FAQ’s
1. Can I use a different type of pasta besides chickapea pasta?
Absolutely! While quinoa pasta keeps it gluten-free and protein-rich, you can substitute with whole wheat, chickpea, or regular pasta based on your preference.
2. Do I need to blanch the snow peas too?
No, snow peas are naturally tender and crunchy, so there’s no need to blanch them—just chop and toss them in raw for that fresh bite.
3. Can I make this pasta salad ahead of time?
Yes! This pasta salad is great for meal prep. Store it in an airtight container in the fridge for up to 3 days. Just give it a quick toss before serving.
4. What can I use instead of pine nuts in the pesto?
If you don’t have pine nuts, try walnuts, cashews, or even sunflower seeds as a budget-friendly or allergy-safe alternative.
5. Can I make this recipe dairy-free?
Totally! Just omit the Parmesan or use a plant-based Parmesan substitute for a completely dairy-free version.
6. How can I keep the pesto from turning brown?
Make sure to use fresh herbs and blend the pesto right before assembling. Adding a little extra lemon juice can also help preserve that vibrant green color.
What You’ll Need for This Recipe:
For the Pasta Salad:
- 16 oz chickapea pasta
- 2 cups asparagus (chopped and blanched)
- 2 cups snow peas (chopped)
- Olive oil (for tossing the pasta)
For the Green Pesto:
- 1 cup toasted pine nuts
- 2 cups fresh basil
- ¼ cup fresh mint leaves
- ¼ cup olive oil
- ⅓ cup grated Parmesan
- ½ lemon, juiced
- Salt, to taste
- Pepper, to taste
Green Pesto Pasta Salad (High-Protein with Chickapea Pasta!)
- Total Time: 30 minutes
Description
This vibrant Green Pesto Pasta Salad is a fresh and healthy dish made with chickapea pasta, blanched asparagus, crunchy snow peas, and a zesty homemade basil-mint pesto. Perfect as a light lunch, meal prep, or summer side dish!
Ingredients
For the Pasta Salad:
- 16 oz. Chickapea Pasta
- 2 c Asparagus (chopped and blanched)
- 2 c Snow Peas (chopped)
For the Pesto:
- 1 c Toasted Pine Nuts
- 2 c Fresh Basil
- 1/4 c Fresh Mint Leaves
- 1/4 c Olive Oil
- 1/3 c Parmesan
- 1/2 Lemon (juiced)
- Salt (to taste)
- Pepper (to taste)
Instructions
1. Prep Your Veggies: Wash your snow peas and asparagus and diagonally slice them into thirds or quarters.
2. Blanch Your Asparagus: Bring a pot of salted water to a boil and drop your asparagus in for about three minutes until it’s slightly soft but not cooked through all the way. Using a culinary spider or fine mesh strainer, remove your asparagus from the boiling water and transfer into an ice water bath to stop the cooking process.
Boil the Chickapea Pasta: Bring another large pot of salted water to a boil and add in your chickapea pasta. Cook per the box’s instructions, then set aside to cool. Toss in olive oil to keep the noodles from sticking together.
Make the Pesto: Add your toasted pine nuts, fresh basil, fresh mint, olive oil, grated Parmesan, lemon juice, salt, and pepper to a food processor. Process until everything has combined and your pesto is a bright green color (there should not be any chunks).
Assemble the Pasta Salad: Add your chickapea pasta, chopped snow peas, and blanched asparagus to a large bowl with the pesto sauce. Toss until everything is evenly coated.
Serve and Enjoy: Serve with an optional garnish of more grated parmesan cheese and a fresh basil leaf and enjoy!
Notes
Toast Your Pine Nuts: Add your pine nuts to a dry pan over medium heat and periodically move around until your nuts have taken on a deep brown color and become fragrant (5-10 minutes). Remove and let cool completely before adding to your pesto.
