Super simple and delicious pasta salad loaded with greens. It’s a great meal to make for a large crowd, a potluck, or to have leftovers for lunch all week.
Cook the noodles according to the package instructions. Rinse with cold water, drain and cool to room temperature.
In the bowl mix the spinach, pesto, lemon juice, mayo, yogurt, salt and pepper. Add the pesto mixture to the cooled pasta and then add the Parmesan and peas. Mix well, season to taste, and serve at room temperature.
This can be made 3 days ahead of time. In fact, make it at least 1 day ahead of time so the “sauce” really absorbs into the noodles. This makes it taste even better!
Recipe adapted from Ina Garten.
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Delicious! I added the frozen peas and spinach to the pasta during the last minute of cooking so they would wilt more. The salad is definitely best after sitting in the fridge for a few hours, though! My new favorite pesto recipe. 
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