Pesto Pasta with Bell Peppers and Peas

This 5-P’s pasta salad (pasta, pesto, peppers, peas and Parmesan) from @foodiecrush is perfect for a quick and easy weeknight meal or to take to any potluck. To view the full recipe, click here!

Pesto Pasta in a bowl
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  • Category Title Pasta

  • Cuisine Type Italian

  • Level Simple

Recipe By: Heidi Larsen @foodiecrush



  • Cook the pasta in salted water according to package directions minus 2 minutes. Before draining, add the frozen peas to the hot water for 1 minute. Dump the pasta and peas into a colander, rinse lightly with cool water, and set aside to cool.
  • Add the pasta and peas to a large bowl with the bell peppers. In a small bowl, mix the basil pesto sauce and olive oil to combine. Pour over the pasta and season with the kosher salt and black pepper. Toss to coat, adding more olive oil if the sauce is too thick. Sprinkle with Parmesan cheese and serve.
  • NOTE: The pesto pasta salad can be made a day ahead of serving and will last in the refrigerator for 3-4 days.

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