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Idaho Four-P Salad

Pasta, Peas, Pesto, and Parmesan Salad
  • Prep: 10 mins
  • Cook: 15 mins
  • Serves: 6
Made with peas, pasta, pesto and parmesan, the Four P Salad is a satisfying dish that’s perfect for enjoying during the warmer months when Idahoans are eager to enjoy lighter and fresher fare. Whether you’re enjoying it as a side dish for a barbecue or as a filling lunch on a sunny day, the “Four P Salad” is a fantastic way to celebrate spring and the abundance of Idaho’s fresh produce that comes with it.


  • 1 pound of pasta, any shape you like
  • 2 cups fresh or frozen peas, thawed
  • 1/2 cup of your favorite pesto (store-bought or homemade)
  • 1/2 cup grated Parmesan cheese
  • Salt and pepper to taste


  • Cook the pasta according to the package instructions in a large pot of salted water until al dente.

  • In the last minute of cooking the pasta, add the peas to the pot and cook until they are tender.

  • Drain the pasta and peas, reserving about 1/2 cup of the pasta water.

  • Return the pasta and peas to the pot and add the pesto. Toss to coat the pasta and peas evenly with the pesto. If the mixture seems dry, add a few tablespoons of the reserved pasta water to loosen it up.

  • Add the grated Parmesan cheese and toss again to combine.

  • Season with salt and pepper to taste.

  • Serve the Four P Salad warm or at room temperature, garnished with additional Parmesan cheese if desired.