Spring Green Parsley Pesto Pasta Salad

This light and delicious spring-inspired pasta dish is perfect for a picnic in the park or an outdoor barbecue – the fresh taste of parsley and garlic is a wonderful combination. (Tip: If possible, I strongly recommend preparing this pasta dish the evening before and storing it in the refrigerator so that the flavors can fully unfold.)

The health benefits of parsley:

Parsley promotes healthy digestion and can help prevent indigestion. Parsley is often used as a side dish in restaurants to freshen breath. So save a twig to chew after eating. Parsley is considered anti-inflammatory and can potentially help treat allergies, PMS, and cramps. The chlorophyll, which can be recognized by its green color, helps rid your body of toxins. Parsley is also a great source of vitamins and minerals.

I hope you enjoy it, my dear friends!

Spring green pasta salad

Inspired by Orzo With Peas and Parsley Pesto by Martha Rose Shulman

Yields: 6-8 servings

Parsley pesto ingredients:

  • 2 cloves of garlic
  • 2 cups of parsley packed
  • ½ cup extra virgin olive oil
  • 3 TBSP. Nutritional yeast
  • ¼ tsp. sea-salt
  • ¼ tsp. White pepper

Additional ingredients:

  • 500 g pasta, I used organic Gemelli pasta
  • 1 ½ cup frozen peas
  • 1 ladle of cooking water (for the pesto)


In a food processor or high speed mixer, add the garlic, parsley, olive oil, nutritional yeast, salt, and pepper and mix. Put aside.

Cook the pasta according to the instructions in the package until al dente (about 9 minutes).

When the pasta continues to cook for 5 minutes, add the frozen peas.

Before sieving the pasta and peas, remove 1 ladle of the cooking water and stir it into the parsley pesto.

Strain the pasta and peas and stir in the parsley pesto.

* Best made the night before and stored in the refrigerator. If you cook it ahead of time, the flavor of parsley and garlic really comes into its own.

With love, gratitude and a lot of green goodness,
Wendy Irene

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