LEMONY PESTO SPRING PASTA SALAD WITH CRISPY PROSCIUTTO
on May 05, 2025, Updated Jun 05, 2025
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Zesty, vibrant, and fresh! Gluten-free pasta is tossed with snap peas, peas, and asparagus along with a quick and easy homemade pesto, and topped with salty prosciutto for an irresistible bite.
The first signs of spring call for a light and bright meal. This Lemony Pesto Spring Pasta Salad with Crispy Prosciutto is a welcome change from the typically heavier fare from the colder winter months.
The star of the show is the homemade pesto – a combo of fresh lemon juice and zest, raw walnuts, and tender basil leaves. A quick sauce like this pesto is a great way to liven up any meal, and use up some produce as well!
Speaking of produce, this one-pot pasta includes a good dose of veggies.
Sugar snap peas, frozen peas, and asparagus all make an appearance and each adds a different flavor profile.
The crispy prosciutto adds just the right amount of crunch and saltiness that will have you going back for another bite.
This recipe is great for any springtime affair… graduation parties, birthday celebrations, picnics, and BBQ gatherings are all fair game for this meal-prep-friendly pasta salad. Can’t wait for you to give it a try. Enjoy!
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Key Ingredients for Lemony Pesto and Crispy Prosciutto Pasta Salad
- Veggies: Sugar snap peas, peas (go ahead and save yourself some time and buy a bag of frozen peas), and asparagus are my combo of choice for this spring recipe.
- Herbs: Dill and mint may seem like an untraditional pairing, but I promise that both play well together. Fresh, tender basil leaves are a must in pesto and make a star appearance in this homemade lemony sauce.
Pin this recipe for later!
Pin It- Prosciutto: This Italian specialty is simply dried and cured ham. If you can’t find it, regular bacon will do. Of course, you can leave it out if you’re serving plant-based friends.
- Pine Nuts: Buttery, delicate pine nuts are even tastier when toasted in a pan. They add a nice little crunch to the salad along with the crisped prosciutto.
- Gluten-Free Pasta: I like to use a fusilli-shaped pasta to soak up all of the delicious pesto. One of my favorite brands is @jovialfoods brown rice pasta.
- Lemon: You’ll need a total of 3 lemons for this zesty dish.
- Walnuts: Pine nuts are commonly used in pesto, but I’ve swapped them for omega-3-rich walnuts. Of course, you can use pine nuts instead if you prefer!
How to Make Spring Pasta Salad
Blanch the Veggies
Fill a large stockpot halfway with water and 1 teaspoon of salt. Bring to a gentle boil.
Add ice and water to a large mixing bowl. This helps stop the cooking of the blanched veggies so they remain vibrant in color.
Line a large plate with paper towels to help drain the blanched veggies.
Add the snap peas and stalk pieces to the boiling water and boil for 1 minute before adding the asparagus tops. Cook for 1 more minute.
Using a large slotted spoon, immediately transfer the veggies to the ice water.
Once the veggies are cooled in the water, strain them onto the paper towel-lined plate. Cut the sugar snap peas into bite-sized pieces.
Make the Pesto
Make the lemony pesto by adding all ingredients (lemon juice, lemon zest, garlic, basil, walnuts, olive oil, salt, and pepper) to a small high-speed blender or food processor. Blend until smooth.
Cook the Pasta
Using the same stockpot, fill halfway with water and 1 teaspoon of salt and bring the water to a boil. Cook pasta according to package directions.
Once cooked, drain and add to a large serving bowl and toss with olive oil and lemon.
Cook the Prosciutto and Toast the Pine Nuts
Add the prosciutto slices to a large non-stick skillet, and cook over medium heat until crisp (5 to 6 minutes), flipping often. Transfer to a paper towel-lined plate. The prosciutto will continue to crisp as it cools.
Add the pine nuts to the same skillet and toast for 3 to 4 minutes. Remove from the skillet and set aside.
Assemble the Pasta Salad
Add the blanched veggies, shallot, dill, mint, chopped crispy prosciutto, pine nuts, and lemon pesto. Gently stir to coat. Salt to taste, serve, and enjoy! Enjoy!
More Spring-Inspired Recipes To Try:
- Rotisserie Chicken Caesar Lettuce Wraps
- Gluten-Free Pasta Salad with Chicken, Vegetables, and Roasted Shallot Vinaigrette
- Lemony Dill Quinoa with Roasted Shrimp
- Chicken Bacon Green Goddess Ranch Wraps
- Gluten-Free Dairy-Free Creamy Lemon Orzo
LEMONY PESTO SPRING PASTA SALAD WITH CRISPY PROSCIUTTO
Ingredients
Pasta Salad:
- 8 ounces sugar snap peas
- 2 cups frozen peas
- 1 bunch fresh asparagus, woody ends remove and cut into 1-inch pieces
- 1 large shallot, finely minced
- 5-6 slices proscuitto (omit for plant-based)
- ¼ cup pine nuts
- ¼ cup fresh dill, chopped
- 2 tablespoons fresh mint, chopped
- 12 ounces gluten-free pasta of choice (I used Jovial Foods fusilli)
- 3 tablespoons olive oil
- ¼ cup lemon juice
Lemony Pesto:
- ½ cup fresh lemon juice
- Zest of 2 lemons
- 2 cloves garlic
- 8 large fresh basil leaves
- ¼ cup walnuts
- ¼ cup olive oil
- ½ teaspoon salt
- ¼ teaspoon fresh cracked pepper
Instructions
Blanch the Veggies:
- Fill a large stockpot halfway with water and 1 teaspoon of salt. Bring to a gentle boil.
- Add ice and water to a large mixing bowl. This helps stop the cooking of the blanched veggies so they remain vibrant in color.
- Line a large plate with paper towels to help drain the blanched veggies.
- Add the snap peas, frozen peas, and asparagus stalk pieces to the boiling water and boil for 1 minute before adding the asparagus tops. Cook for 1 more minute. Using a large slotted spoon, immediately transfer the veggies to the ice water.
- Once the veggies are cooled in the water, strain them onto the paper towel-lined plate. Cut the sugar snap peas into bite-sized pieces.
Make the Pesto:
- Make the lemony pesto by adding all ingredients (lemon juice, lemon zest, garlic, basil, walnuts, olive oil, salt, and pepper) to a small high-speed blender or food processor. Blend until smooth.
Cook the Pasta:
- Using the same stockpot, fill halfway with water and 1 teaspoon of salt and bring the water to a boil. Cook pasta according to package directions.
- Once cooked, drain and add to a large serving bowl and toss with olive oil and lemon.
Cook the Prosciutto and Toast the Pine Nuts:
- Add the prosciutto slices to a large non-stick skillet, and cook over medium heat until crisp (5 to 6 minutes), flipping often. Transfer to a paper towel-lined plate. The prosciutto will continue to crisp as it cools.
- Add the pine nuts to the same skillet and toast for 3 to 4 minutes. Remove from the skillet and set aside.
Assemble the Pasta Salad:
- Add the blanched veggies, shallot, dill, mint, chopped crispy prosciutto, pine nuts, and lemon pesto. Gently stir to coat. Salt to taste, serve, and enjoy! Enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Thank you i really enjoyed this
Can you make this ahead of time?
Yes! I would just store the dressing separately and crisp the prosciutto (and pine nuts) day-of serving so that it’s nice and crispy and warm. Let me know how it turns out!
Thank you! Yes, it was delicious. Everyone loved the lemony flavor and that it was dairy free.
where do the frozen peas come in this recipe??
At the same time as the snap peas and asparagus to the blanching water! Just updated the instructions to make that more clear 🙂 Hope you enjoy this one Cat!