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Pesto Pea Pasta Salad

Pesto Pea Pasta Salad

I prefer my pasta salads to have a light coating of dressing, and this recipe reflects that. If you prefer a thick, creamy dressing with your pasta, up the mayo to 1/2 cup, plus an extra big squeeze of lemon juice.

Ingredients:
12 ounces dried pasta (your choice of shape — I like wagon wheels or fusilli)
1/2 cup prepared basil pesto (or make homemade [1])
1/2 cup greek yogurt
2 heaping tablespoons mayonnaise
1 squeeze lemon juice
1 teaspoon salt
1/4 cup freshly shucked peas
1 big handful fresh spinach leaves, sliced chiffonade or roughly chopped
1/4 cup radishes, thinly sliced (or other in-season vegetable of your choice)

Instructions:
1. Cook the pasta according to package directions. Drain and rinse with cool water. Set aside.

2. Prepare the dressing by combining the pesto, yogurt, mayo, lemon juice and salt in a large bowl. Stir the cooled pasta into the dressing, mixing well.

3. Blanch the peas and spinach in a small pot of salted, boiling water for several minutes, until both turn a bright green. (Tip: I place the peas and spinach in a deep, heat-proof strainer and set the strainer over the pot of water, partially submerged.) Drain and rinse the vegetables with cold water to stop the cooking.

4. Fold the peas, spinach and radishes (or other vegetables) into the pasta and toss gently to coat with the dressing.

5. May be served immediately or chilled for an hour in the fridge.

Prep Time: 20 minutes       Cook time: 10 minutes       Yield: 4 generous servings