The First Bite That Hooked Me

The first time I tried this pasta salad, the lemon zest hit me like sunshine. The creamy pesto hugged each noodle, while the peas popped with freshness. Ever wondered how you could turn a simple pasta salad into something unforgettable? For me, it was the mix of cool mayo and bright basil. One bite, and I was sold. Now I make it every spring. What dish makes your taste buds dance?

My Messy (But Delicious) Kitchen Adventure

My first attempt was chaotic. I forgot to time the peas, so they turned mushy. The pesto splattered on my apron, but the flavors still wowed me. Cooking reminds us that even small mistakes can lead to joy. This dish taught me to relax and enjoy the process. Share your funniest kitchen fail in the comments!

Why This Pasta Salad Shines

– The cashew pesto adds rich creaminess without weighing you down. – Lemon zest and juice cut through the mayo, keeping it light. Which flavor combo surprises you most? For me, it’s the sweet peas with tangy tomatoes. Try it and taste the magic. Would you add another veggie?

A Dish With Roots

Pesto pasta hails from Italy, but this twist is pure Aussie backyard vibes. *Did you know basil was once called the “herb of kings”?* Our version swaps heavy cheese for zesty lemon. It’s perfect for picnics or potlucks. What’s your go-to crowd-pleaser?

Ingredients:

Ingredient	Amount	Note
Pasta spirals	500g
Frozen peas	1 cup
Lite mayonnaise	½ cup
Lisa’s Pesto Dip – Basil Cashew & Parmesan	135g
Lemon juice	1 Tbsp
Cherry tomatoes	200g	halved
Spring onion	1	finely sliced
Lemon zest	Zest of 1 lemon
Fresh basil leaves	As needed	to garnish

How to Make Zesty Spring Pesto Pasta Salad

Step 1 Cook pasta in a big pot as the package says. Toss in peas for the last minute. Drain and let it cool a bit. Prep the dressing while you wait.
Step 2 Whisk mayo, pesto, and lemon juice in a bowl. Add pasta and peas, stir well. Coat everything evenly for the best flavor. (Hard-learned tip: Warm pasta soaks up dressing better!)
Step 3 Mix in tomatoes, spring onion, and lemon zest. Gently fold to keep the veggies crisp. Garnish with basil for a fresh finish.
Step 4 Serve warm or chill for later. Tastes great either way. Perfect for picnics or quick lunches. What’s your go-to pasta shape for salads? Share below!
Cook Time: 10–12 minutes Total Time: 20 minutes Yield: 6 servings Category: Lunch, Salad

3 Fun Twists on This Pesto Pasta Salad

Spicy Kick Add diced jalapeños or red pepper flakes. Gives a nice heat boost.
Protein Power Toss in grilled chicken or chickpeas. Makes it a hearty meal.
Summer Swap Use zucchini noodles instead of pasta. Lighter but just as tasty. Which twist would you try first? Vote in the comments!

Serving Ideas & Perfect Pairings

Serve with garlic bread or a crisp green salad. Adds crunch and flavor. Top with extra Parmesan for a cheesy touch. Pair with iced tea or a chilled rosé. Both refresh and complement the zest. Which would you choose tonight? Let me know!

Storing and Serving Tips

Keep this pasta salad fresh in the fridge for up to 3 days. Toss it gently before serving again. Freezing isn’t best—the mayo gets grainy. *Fun fact*: My neighbor adds extra pesto when reheating for a flavor boost. Batch-cook the pasta, but mix in dressing and veggies just before eating. Why this matters: Pre-dressed pasta soaks up too much moisture and turns soggy. Ever tried meal-prepping this for lunches? Share your twist below!

Quick Fixes for Common Hiccups

Too dry? Stir in a splash of olive oil or more lemon juice. If it’s bland, add extra pesto or a pinch of salt. Peas still frozen? Run them under warm water before mixing. Why this matters: Small tweaks save time and avoid waste. Once, I forgot the lemon zest—still tasty but missed that zing! What’s your go-to fix for a dull dish?

Your Questions, Answered

Q: Can I make this gluten-free?
A: Yes! Swap regular pasta for gluten-free spirals—cook them al dente to avoid mush.
Q: How far ahead can I prep this?
A: Mix everything 1 day ahead, but add basil right before serving.
Q: Any swaps for the pesto dip?
A: Try store-bought basil pesto or blend cashews, basil, and parmesan.
Q: Can I double the recipe?
A: Absolutely—use a bigger bowl and taste as you mix.
Q: What if I hate mayo?
A: Greek yogurt or mashed avocado work great for creaminess.

Let’s Dish Together!

This salad screams spring—hope it brightens your table. Tag @SpoonSway on Pinterest with your creations. Did you add a secret ingredient? Tell me in the comments! Happy cooking! —Sarah Cooper.