Quick and healthy, this Spring Pea Pesto Pasta Salad is filled with multigrain protein pasta and homemade pesto. Perfect for light lunches or a picnic!
Dish Count :: 1 Pot, 1 Mixing Bowl
Hallelujah – the poor itchy dog has finally found relief. My gosh, I can pet my dog again! Huck’s allergies this spring reached a fevered pitch in recent weeks, so bad that I couldn’t even pet him without him trying to itch himself until he falls over. Talk about a heart breaker! He even stopped laying on his bed at night to stay away from my now perfected Mommy-slap to try and get him to quick licking, itching, scratching, rolling, and everything else that came with the allergies.
And every time I chastised him it broke my heart because he was hurty and I was frustrated at him. Benedryll wasn’t cutting it anymore, and so finally – it was time for the dreaded “vegetarian”… I mean, veterinarian. Actually, Huck loves the vet. It’s another person to love and pet on him. And there are always treats.
And other dogs. So he got loaded up on steroids and now, for the first time in weeks – I can pet my dog again!! And sleep! Both of us! Hallelujah!
Now he’s annoyed I’m just petting him to pet him. Sorry, not sorry kid.
If you’re looking for something to make your sad desk lunch a little less sad, this will definitely brighten up your Monday turkey sammich. I always take a half sandwich and a salad of some kind – whether it’s my favorite Three Bean Salad, or this Summer Broccoli Salad, this Spring Pea Pesto Pasta Salad is made with multigrain protein rotini pasta. I use Barilla Protein Rotini for this, but use another whole wheat pasta! Best of all – this takes only 30 minutes!!
Spring Pea Pesto Pasta Salad
2 1/2 cups Multigrain or Whole Wheat Rotini Pasta (I used Barilla Protein Pasta)
Sea Salt for Pasta Water
1/3 cup Pesto, or 4 cubes of my Homemade Presto Pesto Cups
2/3 cup Frozen Petite Peas
1/3 cup Shredded Parmesan
In a large pot, heavily salted with water, prepare pasta according to package directions. Drain the pasta, and immediately rinse with cold tape water. Rinse the pasta until it is cool to the touch.
Add pasta to a mixing bowl, add pesto to the bowl, and stir to combine and coat pasta evenly.
Add in petite peas, and shredded parmesan. Toss to combine. Serve immediately, or best served after it has chilled, covered, in the fridge at least 2 hours.