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Candied Walnut and Pea Pesto Pasta Salad

Candied Walnut and Pea Pesto Pasta Salad - Recipe - Santé Nuts

Elevate the classic pasta salad with this delicious walnut and pea pesto sauce! This vibrant, gluten-free recipe is ideal for warm summer days, backyard barbecues, and potluck parties. Our crisp and toasty Candied Walnuts add a flavorful and nutty depth to this twist on pesto. Unlike traditional pestos that use pine nuts, which can add a bitterness, walnuts have a more complex taste. They have a high oil content with sharp, tangy notes and an underlying sweetness.

For the Walnut and Pea Pesto:

  • 2 cups peas, steamed and cooled to room temperature
  • 1/2 cup olive oil
  • 1/2 cup Santé Candied Walnuts, divided
  • 1/4 cup lemon juice
  • 1/4 cup parmesan cheese
  • 4-6 large basil leaves
  • 1 large garlic clove
  • 1/4 teaspoon pepper
  • 1/4 teaspoon salt

For the Pasta Salad:

  • 8 oz. box of gluten-free pasta, cooked according to box instructions
  • 2 cups peas, steamed and cooled to room temperature
  • 1 cup cherry tomatoes, halved
  • 1/2 cup cooked ham, diced
  • 1/3 cup mozzarella pearls


  1. Combine all of the ingredients in a food processor. Pulse until smooth, scraping down the sides with a spatula as needed.
  2. Cook the pasta according to the box instructions, then allow the pasta to cool to room temperature.
  3. Add the pasta to a large bowl with all of the walnut and pea pesto. Use a spatula to fold in the pesto until all of the pasta is evenly coated.
  4. Pour the peas, tomatoes, ham and mozzarella pearls into the bowl. Mix the ingredients to evenly disperse before serving and enjoying!

Recipe by The Bottomless Pit featuring Santé Candied Walnuts.