Garlic Scape Pesto Pasta Salad

Are you looking for a unique and delicious pasta salad recipe to elevate your summer meals? Look no further! This Garlic Scape Pesto Pasta Salad is the perfect combination of fresh flavors and vibrant colors, making it a standout dish at any gathering. Garlic scapes bring a mild, curly-stalked twist to a classic pesto, and tossed with orecchiette, spring veggies, mozzarella pearls, and fresh mint, this salad is a true celebration of the season.

Why This Garlic Scape Pesto Pasta Salad is Delish

Garlic scapes are one of those under-the-radar seasonal ingredients that deserve way more love — mildly garlicky, slightly sweet, and gorgeous blended into a pesto with basil, Parmesan, and pine nuts. This pasta salad takes that pesto and tosses it with orecchiette, snappy asparagus, sweet peas, snap peas, and juicy mozzarella pearls, then finishes it off with fresh mint for a pop of brightness. It’s the kind of dish that looks like it took way more effort than it did, and it’s endlessly adaptable to whatever’s fresh at the farmers market that week.

How to Make Garlic Scape Pesto Pasta Salad

Cook the pasta in salted water according to package directions, then set aside to cool completely. While the pasta cooks, make the pesto: add the basil, pine nuts, olive oil, lemon juice, spinach, garlic scapes, Parmesan cheese, salt, and pepper to a food processor or blender. Process until smooth and combined, then set aside.

Heat a medium saucepan over medium-high heat with a drizzle of olive oil. Add the sliced asparagus and season with lemon juice, olive oil, salt, and pepper. Cook until soft, about 6–7 minutes, then remove from heat and set aside.

Once the pasta has cooled, transfer it to a large mixing bowl. Add the cooked asparagus, chopped spinach, snap peas, peas, mozzarella pearls, and fresh mint. Dress everything with the garlic scape pesto and toss until evenly coated. Finish with a crack of black pepper, taste and adjust salt as needed, then serve.

Variations That Spice Garlic Scape Pesto Pasta Salad Up

• Swap orecchiette for another short pasta shape like farfalle, fusilli, or shells.
• Add grilled chicken or shrimp to turn this into a heartier main dish.
• Stir in sun-dried tomatoes or roasted red peppers for a tangy, savory boost.

Substitutions For Your Dietary Needs

• Use gluten-free pasta to make this dish fully gluten-free.
• Skip the mozzarella pearls or swap in a dairy-free alternative to make it dairy-free.
• Can’t find garlic scapes? Substitute with a mix of scallions and a small extra clove of garlic for a similar mild, fresh bite.

Recipe Hacks & Tips

• Let the pasta cool completely before tossing with the pesto so it doesn’t wilt the fresh herbs and greens.
• Reserve a splash of pasta water while cooking — it’s handy for loosening the salad if it feels dry after chilling.
• Toast the pine nuts lightly before blending into the pesto for extra depth of flavor.
• Chill the salad for at least an hour before serving to let the flavors fully come together.

Serve These Delicious Dishes

• Creamy Avocado Pesto Pasta
• Caprese Pasta Salad with Crispy Prosciutto
• Caprese Pasta Salad with a Honey Balsamic Vinaigrette

How to Store Leftovers

Store leftovers in an airtight container in the fridge for up to 3 days. The flavors actually deepen as it sits, making it a great make-ahead dish. If the pasta seems dry after chilling, toss with a small drizzle of olive oil or a splash of lemon juice to freshen it back up before serving.

Common Questions

Watch the Recipe Video

Garlic Scape Pesto Pasta Salad

Transform your summer meals with this vibrant Garlic Scape Pesto Pasta Salad! This easy-to-make dish combines the unique flavor of garlic scapes with fresh basil, Parmesan cheese, pine nuts, and lemon juice for a zesty pesto!

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Prep Time:15 minutes mins

Cook Time:20 minutes mins

Total Time:35 minutes mins

Yields: 6 Servings

Ingredients

FOR THE PESTO

• 3 Handfuls Basil
• ⅓ Cup Pine Nuts
• ½ Cup Olive Oil
• 1 Lemon juiced
• 1 Handful Spinach
• 1 Cup Garlic Scapes halved
• ½ Cup Parmesan Cheese
• Salt & Pepper

FOR THE PASTA SALAD

• 1 Pound Pasta I used orecchiette
• 1 Cup Mozzarella Pearls
• 1 Cup Spinach chopped
• 1 Handful Asparagus sliced in 3
• 1 Cup Snap Peas chopped
• ½ Cup Peas
• 1 Lemon juiced
• 1 Tablespoon Olive OIl
• Salt & Pepper
• 1 Handful Mint chopped

Equipment

• Food Processor
• Large Pot
• Cutting Board
• Lemon Juicer
• Serving Bowl
• Strainer
• Mixing Bowls
• Knife
• Measuring Cups & Spoons
• Microplane

Instructions

• Cook pasta in salted water and set aside once cooked. In a food processor or blender, combine all ingredients for pesto. Process until combined and set aside.
• Once pasta is cooked, let cool completely and add to a large bowl. Heat a medium-sized saucepan over med-high heat and add in olive oil. Add in chopped asparagus and season with lemon juice, olive oil, salt & pepper. Cook until soft (6-7 minutes). Once asparagus is cooked, set aside.
• Assemble pasta salad with all ingredients that are prepped. Add mozzarella pearls, and fresh mint and dress the salad with garlic scape pesto. Top with black pepper and mix until pasta is evenly cooked. Serve and enjoy!