Pasta salad with potatoes and peas, a main dish vegetarian to enjoy at room temperature or chilled from the fridge, perfect for the summer season. You can also serve the pasta salad as an appetizer or as a dish to enrich a cold buffet, ideal for birthday parties and summer evenings, like the night of Ferragosto.
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- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer, and Autumn
Ingredients for Pasta Salad with Potatoes and Peas
- 12 oz pasta
- 0.88 lbs potatoes
- 8.8 oz frozen peas
- 0.88 lbs tomatoes
- 0.33 cups Genovese pesto
- 2 tbsps extra virgin olive oil
- to taste salt
Preparation of PASTA SALAD WITH POTATOES AND PEAS
Boil the pasta in plenty of salted water; follow the cooking times on the package.
Remove from heat, add a stream of cold tap water to the pot to stop cooking and cool the pasta, then drain and pour it into a bowl; add 2 tablespoons of oil and mix well.
Peel the potatoes and cut them into cubes. Boil them in boiling salted water for about 6 minutes or until they are cooked.
Remove from heat, rinse under cold water and drain.
Boil the peas in salted water, rinse them under cold water, and drain.
Wash and dry the tomatoes, cut them in half, remove the seeds, and dice them.
Add the potatoes, peas, tomatoes, and pesto to the pasta; mix everything well. If necessary, adjust with salt and mix again.
You can serve your pasta salad with potatoes and peas immediately or store it in the fridge until serving.
Notes
You can use any type of short pasta.
Pasta salad with potatoes and peas can be stored in the fridge, in a preferably glass container, for 1-2 days.
If you liked this recipe, you might also be interested in Cold Pasta with Pesto and Mozzarella or Spaghetti with Basil or Rice Salad with Chicken and Omelette.
