Ina Garten’s Pesto Pea Salad is a refreshing and easy-to-make side dish that’s full of bold herb flavor and vibrant green color. With sweet peas, creamy Parmesan, and a rich pesto dressing, this salad comes together in minutes and brings elegance to any spring or summer meal.

What Is Ina Garten’s Pesto Pea Salad?

This simple salad combines thawed frozen peas with a homemade or store-bought pesto sauce, Parmesan cheese, and sometimes a touch of mayonnaise or sour cream for creaminess. It’s tossed together cold and served as a chilled side or light lunch.

Other Ina Garten Recipes

Reasons to Try Ina Garten’s Pesto Pea Salad

Ready in minutes – No cooking required if using frozen peas
Fresh and flavorful – Packed with herbs and cheese
Ideal make-ahead side – Gets better as it sits
Naturally vegetarian and gluten-free
Great for potlucks and picnics – Travels well
Sweet peas pair perfectly with basil pesto
Creamy, cheesy, and herbaceous – Simple and satisfying

Ingredients Needed to Make Ina Garten’s Pesto Pea Salad

4 cups frozen green peas, thawed and drained
⅓ cup pesto (homemade or high-quality store-bought)
¼ cup grated Parmesan cheese
2 tablespoons sour cream or mayonnaise (optional, for creaminess)
1 tablespoon fresh lemon juice
Salt and freshly ground black pepper, to taste
Optional: pine nuts or toasted almonds for garnish

Instructions to Prepare Ina Garten Pesto Pea Salad

Step 1: Thaw the peas

Place frozen peas in a colander and run under cold water until thawed. Drain thoroughly and pat dry with paper towels.

Step 2: Mix the dressing

In a medium bowl, whisk together the pesto, sour cream or mayo (if using), lemon juice, and Parmesan cheese.

Step 3: Combine the salad

Add the peas to the bowl and gently toss until fully coated with the pesto mixture.

Step 4: Season and chill

Taste and season with salt and pepper. Cover and refrigerate for at least 30 minutes to let flavors meld.

Step 5: Serve

Serve cold or at room temperature. Garnish with extra Parmesan or toasted pine nuts if desired.

What Goes Well With Ina Garten’s Pesto Pea Salad

Grilled chicken or salmon – Clean, bright pairing
Pasta or grain bowls – Adds a fresh contrast
Crusty baguette or focaccia – For a light lunch
Mozzarella or burrata dishes – Complements dairy flavors
Quiche or egg dishes – Ideal for brunch spreads
Roasted potatoes or vegetables – For a hearty vegetarian meal
Lemonade or chilled white wine – Refreshing beverage options

Key Tips for Making Ina Garten’s Pesto Pea Salad

Use good-quality pesto – Fresh basil flavor is key
Thaw peas completely and drain well – Prevents a soggy texture
Add lemon juice for brightness – Balances richness
Use freshly grated Parmesan – Best taste and texture
Serve chilled or room temp – Avoid serving cold from the fridge
Don’t overmix – Keeps peas from breaking
Garnish right before serving – Maintains crunch and appearance

Creative Variations of Ina Garten’s Pesto Pea Salad

Add cooked orzo or pearl couscous – Turns it into a grain salad
Mix in fresh mint or parsley – For extra herbal notes
Top with crumbled goat cheese or feta – Creamy and tangy addition
Use green pesto or sun-dried tomato pesto – Flavor variation
Toss in diced avocado – For richness and texture
Add cherry tomatoes – Sweet, juicy bursts
Swap Parmesan for Pecorino Romano – Sharper, saltier flavor

Storage Guidelines for Ina Garten’s Pesto Pea Salad

Store in an airtight container in the fridge – Best within 2–3 days
Stir gently before serving – Redistribute dressing and cheese
Do not freeze – Peas and dairy ingredients do not thaw well
Keep cold during transport – Use a cooler for picnics

Reheating Tips for Ina Garten’s Pesto Pea Salad

No reheating needed – This salad is best served cold or at room temperature
Let sit out for 10 minutes before serving – Enhances flavor
Refresh with extra lemon juice or pesto if needed – Brightens leftovers

Nutritional Value (per serving, approx.)

Calories: 210
Protein: 7g
Carbohydrates: 18g
Fat: 13g
Fiber: 5g
Sugar: 6g
Sodium: 260mg

Light, creamy, and full of garden-fresh flavor—perfect for any occasion.

FAQs

Can I use fresh peas instead of frozen for pesto pea salad?

Yes, you can use fresh peas if available. Just blanch them briefly in boiling water for 1–2 minutes, then cool immediately in an ice bath before adding to the salad.

Can I make Ina Garten’s pesto pea salad ahead of time?

Absolutely. You can prepare it up to a day in advance. Store it covered in the refrigerator and give it a gentle toss before serving.

What type of pesto works best in pea salad?

Traditional basil pesto made with olive oil, pine nuts, and Parmesan works best. You can also try arugula, spinach, or store-bought pesto for convenience.

Should I rinse the peas after thawing?

Yes, rinse thawed peas under cold water and drain them well to prevent excess moisture from watering down the salad.

Wrapping Up

Ina Garten’s Pesto Pea Salad is a simple yet elegant dish that’s packed with freshness and flavor. With just a few ingredients, it delivers a creamy, herby side that feels indulgent yet wholesome. It’s ideal for brunches, dinners, or casual lunches—proof that even the simplest recipes can be beautifully satisfying.