Quick Ina Garten’s Pasta Salad with Peas

Here is my take on Ina Garten’s pasta salad with peas, loaded with two types of pasta, homemade pesto, fresh spinach, sweet peas, toasted pine nuts, and a creamy lemon-parmesan dressing.

This pasta salad has become my go-to for summer potlucks and backyard barbecues. I love that you can make it ahead of time, and it actually tastes better the next day when all the flavors have had time to blend together.

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What Kind of Peas Should I Use?

For this pasta salad, you have a few options when it comes to peas. Frozen peas are actually your best bet – they’re picked and frozen at peak freshness, and you can just thaw them under cool water before tossing them into the salad. Fresh peas from the pod are great if you can find them at the farmer’s market, but they do require a bit of shelling work. Canned peas tend to be mushier and less sweet, so I’d skip those if possible. If you’re using frozen peas, there’s no need to cook them – just let them thaw completely and pat them dry so they don’t water down your salad.

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Options for Substitutions

This pasta salad is pretty forgiving when it comes to swapping ingredients:

• Fusilli and bow tie pasta: You can use any short pasta shape you have on hand – penne, rotini, or shells all work great. Just stick with pasta that has ridges or curves to hold onto the dressing.
• Pesto: Store-bought pesto is totally fine here, but if you’re out, you can make a quick version by blending basil, garlic, parmesan, pine nuts, and olive oil. Sun-dried tomato pesto also makes a tasty twist.
• Spinach: Fresh arugula or baby kale can step in for spinach. If using arugula, you might want to chop it a bit since the leaves can be larger.
• Pine nuts: These can get pricey, so feel free to use toasted slivered almonds, chopped walnuts, or even sunflower seeds instead. Just toast them lightly for the best flavor.
• Peas: Frozen peas work just as well as fresh – just thaw them first. You could also try blanched asparagus pieces or broccoli florets if you want to switch things up.
• Mayonnaise: For a lighter version, you can replace half the mayo with Greek yogurt or sour cream, though it will change the flavor slightly.

Watch Out for These Mistakes While Cooking

The biggest mistake people make with pasta salad is under-salting the pasta water, which leaves you with bland noodles that no amount of dressing can fix – make sure your water tastes like the sea before adding the pasta.

Another common error is rinsing the cooked pasta with cold water instead of just tossing it with olive oil, as rinsing washes away the starch that helps the pesto dressing cling to each piece.

Don’t add the pesto mixture while the pasta is still warm, or you’ll end up with wilted spinach and a sauce that separates – let the pasta cool completely first.

Finally, pasta salad tastes best when made a few hours ahead and chilled, giving the flavors time to blend together, so resist the urge to serve it right away.

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What to Serve With Pasta Salad?

This pasta salad is pretty filling on its own, but it’s perfect alongside grilled chicken, burgers, or hot dogs at a backyard barbecue. I love serving it with simple grilled proteins like lemon herb chicken breasts or marinated flank steak since the creamy pesto dressing complements just about any grilled meat. It also makes a great side dish for a picnic spread with sandwiches, fresh fruit, and some crusty bread. If you’re keeping things vegetarian, pair it with a platter of grilled vegetables like zucchini, bell peppers, and eggplant for a complete meal.

Storage Instructions

Store: This pasta salad actually gets better after sitting in the fridge for a few hours, so it’s perfect for making ahead. Keep it in an airtight container in the refrigerator for up to 3 days. You might need to stir in a splash of olive oil or a bit more mayo before serving, since pasta tends to soak up the dressing as it sits.

Make Ahead: I love making this the night before a party or gathering. Just prepare everything as directed, cover tightly, and refrigerate overnight. The flavors really meld together nicely, and it saves you time on the day you need it.

Serve: Let the pasta salad sit at room temperature for about 15-20 minutes before serving to take the chill off. Give it a good stir and taste it to see if it needs a little extra salt, pepper, or a drizzle of olive oil to freshen it up.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3900-4200
• Protein: 60-75 g
• Fat: 220-250 g
• Carbohydrates: 390-420 g

Ingredients

For the pasta:

• 0.8 lb fusilli
• 0.8 lb farfalle (I always use Barilla for a consistent al dente texture)
• 1/4 cup olive oil
• 1 3/4 cups peas (I use Birds Eye frozen petite peas for sweetness)
• 1/2 cup pine nuts (lightly toasted for 3-5 minutes until golden)

For the dressing or mixing:

• 1 3/4 cups pesto
• 10 oz fresh spinach (stems removed and leaves coarsely chopped)
• 3 tbsp lemon juice
• 1 1/2 cups mayonnaise (I prefer Hellmann’s for the creamiest consistency)
• 1/2 cup parmesan cheese
• 3/4 tsp salt
• 3/4 tsp black pepper
• 1/4 cup fresh basil leaves, chopped

Step 1: Prepare the Mise en Place and Toast the Pine Nuts

• 1/2 cup pine nuts
• 10 oz fresh spinach
• 1 3/4 cups pesto
• 1 1/2 cups mayonnaise
• 3 tbsp lemon juice
• 1/2 cup parmesan cheese
• 3/4 tsp salt
• 3/4 tsp black pepper
• 1/4 cup fresh basil leaves, chopped

Start by toasting the pine nuts in a dry skillet over medium heat for 3-5 minutes, stirring occasionally, until they’re golden and fragrant—this brings out their richness and prevents them from tasting flat in the final salad.

While the nuts toast, remove the stems from the fresh spinach and coarsely chop the leaves, then measure out your pesto, mayonnaise, lemon juice, and remaining ingredients so everything is ready to go.

I like to do this prep work first because toasted nuts make a real difference in the final flavor, and having everything measured means the rest of the recipe comes together quickly.

Step 2: Cook the Pasta Until Al Dente

• 0.8 lb fusilli
• 0.8 lb farfalle

Bring a large pot of salted water to a rolling boil, then add both the fusilli and farfalle.

Cook for 10-12 minutes, stirring occasionally, until the pasta is just tender but still has a slight bite to it.

Drain the pasta in a colander but do not rinse it—the starch on the pasta helps the dressing adhere better.

Step 3: Cool the Pasta and Coat with Oil

• 1/4 cup olive oil
• cooked pasta from Step 2

Transfer the drained pasta to a large mixing bowl and drizzle with the olive oil, tossing gently to coat all the pasta evenly.

This prevents the pasta from sticking together and allows it to cool to room temperature more quickly.

Let it sit for a few minutes while you prepare the pesto dressing.

Step 4: Blend the Pesto Dressing Base

• 1 3/4 cups pesto
• 10 oz fresh spinach from Step 1
• 3 tbsp lemon juice
• 1 1/2 cups mayonnaise

Combine the pesto, chopped spinach, and lemon juice in a food processor and pulse until the spinach is fully incorporated and the mixture is smooth.

Add the mayonnaise and blend again until everything is creamy and well combined.

I prefer using a food processor here because it ensures the spinach is finely broken down and the dressing is silky—you want no lumpy texture.

Step 5: Assemble and Season the Pasta Salad

• pesto dressing from Step 4
• cooled pasta from Step 3
• 1 3/4 cups peas
• toasted pine nuts from Step 1
• 1/2 cup parmesan cheese
• 3/4 tsp salt
• 3/4 tsp black pepper

Add the pesto dressing from Step 4 to the cooled pasta, then fold in the peas, toasted pine nuts from Step 1, parmesan cheese, salt, and black pepper.

Toss everything together gently but thoroughly until the pasta is evenly coated and all the components are distributed.

The salad will look creamy and full of texture at this point.

Step 6: Finish and Serve

• 1/4 cup fresh basil leaves, chopped
• assembled pasta salad from Step 5

Taste the pasta salad and adjust the seasoning if needed with extra salt or pepper.

Sprinkle the fresh chopped basil over the top just before serving for a bright, herbaceous finish that lifts all the flavors.

This pasta salad can be served immediately or chilled for later—it actually tastes even better the next day as the flavors continue to meld.

Quick Ina Garten's Pasta Salad with Peas

Delicious Quick Ina Garten's Pasta Salad with Peas recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings 12 servings

Calories 4050 kcal

Ingredients

  

For the pasta::

• 0.8 lb fusilli
• 0.8 lb farfalle (I always use Barilla for a consistent al dente texture)
• 1/4 cup olive oil
• 1 3/4 cups peas (I use Birds Eye frozen petite peas for sweetness)
• 1/2 cup pine nuts (lightly toasted for 3-5 minutes until golden)

For the dressing or mixing::

• 1 3/4 cups pesto
• 10 oz fresh spinach (stems removed and leaves coarsely chopped)
• 3 tbsp lemon juice
• 1 1/2 cups mayonnaise (I prefer Hellmann's for the creamiest consistency)
• 1/2 cup parmesan cheese
• 3/4 tsp salt
• 3/4 tsp black pepper
• 1/4 cup fresh basil leaves, chopped

Instructions

 

• Start by toasting the pine nuts in a dry skillet over medium heat for 3-5 minutes, stirring occasionally, until they're golden and fragrant—this brings out their richness and prevents them from tasting flat in the final salad. While the nuts toast, remove the stems from the fresh spinach and coarsely chop the leaves, then measure out your pesto, mayonnaise, lemon juice, and remaining ingredients so everything is ready to go. I like to do this prep work first because toasted nuts make a real difference in the final flavor, and having everything measured means the rest of the recipe comes together quickly.
• Bring a large pot of salted water to a rolling boil, then add both the fusilli and farfalle. Cook for 10-12 minutes, stirring occasionally, until the pasta is just tender but still has a slight bite to it. Drain the pasta in a colander but do not rinse it—the starch on the pasta helps the dressing adhere better.
• Transfer the drained pasta to a large mixing bowl and drizzle with the olive oil, tossing gently to coat all the pasta evenly. This prevents the pasta from sticking together and allows it to cool to room temperature more quickly. Let it sit for a few minutes while you prepare the pesto dressing.
• Combine the pesto, chopped spinach, and lemon juice in a food processor and pulse until the spinach is fully incorporated and the mixture is smooth. Add the mayonnaise and blend again until everything is creamy and well combined. I prefer using a food processor here because it ensures the spinach is finely broken down and the dressing is silky—you want no lumpy texture.
• Add the pesto dressing from Step 4 to the cooled pasta, then fold in the peas, toasted pine nuts from Step 1, parmesan cheese, salt, and black pepper. Toss everything together gently but thoroughly until the pasta is evenly coated and all the components are distributed. The salad will look creamy and full of texture at this point.
• Taste the pasta salad and adjust the seasoning if needed with extra salt or pepper. Sprinkle the fresh chopped basil over the top just before serving for a bright, herbaceous finish that lifts all the flavors. This pasta salad can be served immediately or chilled for later—it actually tastes even better the next day as the flavors continue to meld.