Split Pea Pesto Pasta Salad

Course Salads
Difficulty Moderate
Pulse Type Dry Peas
Specialty Diet Gluten Free, Vegetarian
Nutrition 1/2 cup serving
Category Pasta Recipes
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4


  • 2 cups pasta gluten free
  • 1/2 cup pine nuts
  • 1/2 cup split peas; green cooked
  • 1/2 cup parmesan cheese
  • 2 cups basil fresh; packed
  • 3 cloves garlic peeled
  • 1 lemon juiced
  • 1/4 cup olive oil
  • 1/2 tsp salt sea
  • 1/2 tsp pepper black
  • 1 cup tomatoes cherry; halved
  • 1/2 cup sun dried tomatoes halved
  • 1/4 cup olives green; pitted and halved
  • 1 cup arugula
  • 1/4 cup parmesan cheese to garnish (optional)


  1. Cook pasta according to package directions. Drain, add to a large bowl, and set aside to cool.
  2. Prepare the pesto. In a food processor combine the cooked green split peas, pine nuts, parmesan cheese, basil leaves, cloves of garlic, lemon juice, and olive oil. Pulse until smooth. If the mixture is too thick, add in another tablespoon or two of olive oil.
  3. In a large bowl toss together cooled pasta and pesto. Stir in tomatoes, sun dried tomatoes, olives, salt, pepper, and arugula. Garnish with optional parmesan cheese.
  4. Serve immediately or store in the fridge for 1-2 days. Enjoy!