Creamy Pesto Pasta Salad

Published June 1st, 2018 by Ccwestside


  • 1 lb pasta I like rigatoni or a small circular pasta
  • 1 cup homemade or store bought pesto
  • 1/3 cup mayonnaise
  • 1 cup frozen sweet peas
  • 16 ounces artichoke hearts, drained, rinsed, and chopped roughly
  • 1 cup cherry tomatoes cut into halves
  • 1/4 cup freshly grated parmesan cheese


  1. Cook pasta el dente according to directions, drain and set aside in a large bowl.

  2. In a small bowl mix pesto sauce and mayonnaise together and set aside.

  3. With the pasta, add peas, artichokes, and tomatoes.  Pour pesto mixture over the top and toss to mix and coat evenly. 

  4. Allow the salad to cool in the refrigerator for at least 20 minutes before serving, up to overnight.

  5. Garnish with additional cheese and fresh basil if desired. Serve and enjoy!

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