• Melinda O'Malley Keckler

Four P Salad

Updated: May 30

Pasta, pesto sauce, frozen peas and a sprinkle of parmesan cheese. That's it! The result is a zesty, aromatic pasta salad that is the perfect complement to burgers, grilled chicken, ribs, steaks or simply a potluck side dish. I recommend using fresh pesto in this recipe, but in a pinch, store-bought works too. The ingredients are simple, but this pasta salad is a winner with just the "P" ingredients: pasta, pesto, parmesan and peas - a great combination and so easy to prepare.

Look for those sweet little peas in every bite.

Four P Salad

By Melinda O'Malley Keckler, CrinkledCookbook.com


1 cup mini penne pasta

1 cup rotini pasta

1 cup elbow pasta

salt to taste

2 cups frozen peas

1 cup pesto (store-bought or better yet, make your own fresh pesto - it's easy!)

1/2 cup fresh grated parmesan cheese, for garnish


Serves: 4-6 as a side dish


Place all three pasta types in boiling water, add salt and cook for 10 - 11 minutes or until pasta is slightly past the al dente stage, you'll want the pasta to be soft. Drain and rinse with cold water, just enough to take the steam off the hot pasta, but it can still be warm. Place pasta in a large bowl and add frozen peas. Stir gently to help defrost the peas. Add 1 cup pesto and stir to combine. Refrigerate until chilled. Serve right away, or cover and let the flavors mingle until the next day. Garnish with freshly grated parmesan cheese. Delicious.


Sweet peas make such a great addition to salads. Here's another recipe I think you'll enjoy, sweet and savory Creamy Pea Salad oh, and did I mention... there's bacon in there too!



I adjust the amount of peas I use in this recipe from time-to-time. Sometimes I use one cup, sometimes two cups. It depends on how many frozen peas I have in the bag in the freezer, and I highly recommend using frozen, not canned peas. Use any shape of pasta you like for this recipe, but try to use at least two different shapes, it gives the salad great eye-appeal. There's a grocery store in Boise, Idaho called the Co-op, it's a community-owned natural foods store (not affiliated with this blog or sponsored) and they sell delicious deli salads. Recently, I enjoyed one of their salads similar to this and I thought, wow! While I don't have their recipe, that yummy salad certainly inspired me to come up with this one. I think it comes pretty close - my kids even think this version is even better. Let me know what you think!

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I'm a busy mom and wife and I love to cook. I live in Idaho, and yes we do love our potatoes, but I'll feature all kinds of ingredients and inspiration from the Great Northwest here on the Crinkled Cookbook. 

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Melinda

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