If there’s one pasta salad you’ll be making on repeat this summer, let it be this one. It’s fresh, creamy, packed with texture, and filled with ingredients that actually leave you feeling satisfied.

Instead of traditional mayo, this salad gets all of its richness from a homemade pistachio pesto made with basil, Parmesan, pumpkin seeds, and olive oil. Roasted asparagus and sweet fennel add incredible flavor while keeping every bite bright and fresh.

Whether you’re meal prepping lunches, heading to a BBQ, or packing food for a beach day, this is one of those recipes that’s always a hit. Even better, it delivers 12 grams of protein per serving without sacrificing flavor.

Scroll down for the full recipe—you’ll definitely want to save this one.

Green Pistachio Pesto Pasta Salad

This fresh and creamy Pistachio Pesto Pasta Salad is packed with roasted asparagus, sweet fennel, homemade pistachio pesto, and 12g of protein per serving. It's the perfect make-ahead summer side or light meal for BBQs, meal prep, and picnics.

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Ingredients Method Notes

Ingredients

  

• 1 package fusilli pasta cooked al dente and drained

Pistachio Pesto

• ¾ cup pistachios
• ½ cup pumpkin seeds
• ½ cup grated Parmesan cheese
• 2 garlic cloves
• ½ cup fresh basil
• ¼ cup olive oil
• Salt and pepper to taste

Vegetables

• 1 fennel bulb sliced into thin matchsticks
• 1 bunch asparagus sliced
• Drizzle of olive oil

To Finish

• Fresh dill
• Fennel fronds

Method

 

1. Preheat the oven to 400°F (200°C).
2. Toss the sliced fennel and asparagus with a drizzle of olive oil. Spread onto a baking sheet and roast for 15–20 minutes, or until tender. Allow the vegetables to cool.
3. While the vegetables roast, prepare the pesto. Add the pistachios, pumpkin seeds, and garlic to a food processor. Pulse until the mixture resembles coarse sand.
4. Add the fresh basil and pulse until combined.
5. Add the grated Parmesan cheese and olive oil. Process until smooth and creamy. Season with salt and black pepper to taste.
6. In a large mixing bowl, combine the cooked pasta, roasted vegetables, and pistachio pesto.
7. Toss until everything is evenly coated.
8. Garnish with fresh dill and fennel fronds before serving.

Notes

• Roasting the asparagus and fennel brings out their natural sweetness and gives this salad incredible depth of flavor.
• Fresh. Creamy. Herby. Crunchy. And packed with 12g of protein per serving.

WATCH IT COME TOGETHER

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If you make this recipe, I’d love to hear what you think. Leave a comment below and let me know how it turned out or any personal touches you added along the way.


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