Pesto Pasta Salad

One of the reasons I started this blog was to share my journey and relationship with food. I’d be remiss to say growing up on Martha’s Vineyard and its food shaped who I am today.

When I think of the Vineyard, memories flood my brain. From the long summer evenings to the oceanside activities, there wasn’t a day I could find fault with. Sometimes there was a sumptuous clam bake I’d find myself going home to, and other times it was simply a scoop of ice cream from the local store.

Pesto pasta salad is one Vineyard-inspired recipe that consistently delivers. It’s a hassle-free, simple make-ahead dish that can be a weeknight staple or guest-impressing option. I remember enjoying this by the beach, lounging with my friends and sipping on lemonade. In my adulthood, I stepped up my pesto pasta game with a few additions: Cherry tomatoes, haricot verts, pine nuts, and peas. The tomatoes add acidity, the green beans a snappy crunch, and pine nuts nuttiness. Fresh peas are a surprising player because they add a creamy pop of sweetness. You’re missing out if you’re using frozen ones. My pro tip is adding the pesto to the pasta as soon as it comes out of the water because hot pasta soaks up more flavor. Want to add an extra kick? A spoonful of Dijon mustard is sure to fire up your tastebuds!

Here, I use my Basil Pesto recipe. My Garlic Scape version is great, too. You really taste the difference with a homemade sauce with its freshness and texture. I also opt for fusilli because each pasta’s swirls picks up an extra bit of sauce. This recipe certainly reminds me of childhood summers. What recipe reminds of you of yours?