Total Time
Prep 15 mins
Cook 13 mins

This is our new favorite mayo-based pasta salad. What could be easier than using pesto from a jar?


  1. Bring large pot of water to boil, add pasta, and cook over high heat for 9 minutes. Then add frozen peas to the water in which the pasta's cooking, and cook an additional 4 minutes.
  2. Remove from heat immediately, and rinse with plenty of cold water. Drain well. Place in large mixing bowl, and toss with remaining ingredients. Spoon into serving dish and chill.
Most Helpful

I was chosen to bring a salad to an office potluck and thought this might be nice for a change. Everyone raved over this! Next time I'll double it. BTW, I followed the recipe to the tee and didn't even notice the lemon juice. Respectfully, maybe the other person used too much. Couldn't find Classico pesto, so I used Flora. This really was delicious. Also, instructions were very clear for ingredient cooking times. This will be a staple next summer.

jeanniel September 28, 2006

I doubled the recipe to take this salad to a family BBQ. I found the lemon juice overpowered the dressing and i had to add some additonal mayo to make it taste better. I used epicure selections pesto mix made as directed and it worked well.

* Pamela * September 27, 2006