Pin It The windows were flung open that first warm afternoon of April, letting a breeze carry the scent of blossoming jasmine through my tiny apartment kitchen. I'd been craving something bright and alive, a dish that would taste like spring itself. That's when this pesto pasta salad was born, a happy accident of using up whatever fresh things I had on hand.
I brought this to a friend's balcony gathering last May, watching as people kept sneaking back for just one more spoonful. Someone finally asked what made it so different, and I realized it was the combination of the peppery arugula against sweet peas, all wrapped in that garlicky basil embrace. It's been my go-to contribution ever since.
Ingredients
- 300 g short pasta: Fusilli catches the pesto beautifully in its curves, though farfalle works just as well for catching those toasted pine nuts
- 50 g fresh basil leaves: Pack them down tightly in the measuring cup, you want that intense aromatic punch to carry through the whole dish
- 30 g pine nuts for pesto: Toast them until golden brown first, it deepens their buttery flavor and makes all the difference
- 50 g freshly grated Parmesan: Use the finest grate you can manage so it melts seamlessly into the sauce rather than leaving grainy bits
- 1 garlic clove: One small clove is plenty since it's served raw, you want warmth without overwhelming the fresh herbs
- 120 ml extra virgin olive oil: A quality oil matters here since it's one of the main flavors, drizzle it in slowly for the creamiest texture
- 1/2 lemon, juiced: The acid cuts through the rich pesto and keeps everything tasting bright and alive
- Salt and freshly ground black pepper: Taste your pesto before adding to the pasta, it should be slightly over-seasoned since it will coat bland noodles
- 150 g frozen peas: Frozen sweet peas work perfectly here and blanching them keeps their color vivid and texture snappy
- 75 g baby arugula: Adds this lovely peppery bite that cuts through the richness and makes each forkful more interesting
- 30 g extra pine nuts, toasted: These scattered on top create the most satisfying crunch against the soft pasta
- Zest of 1 lemon: Do not skip this, the oils in the zest perfume the whole dish with this incredible floral brightness
- Optional crumbled feta: If you're not serving vegans, the salty creaminess takes this over the top in the best way
Instructions
- Cook the pasta perfectly:
- Drop your pasta into a large pot of generously salted boiling water and cook until just al dente, then scoop out about 1/4 cup of that starchy cooking water before draining and rinsing under cold water to stop the cooking and cool everything down.
- Blanch the peas:
- While the pasta bubbles away, drop those frozen peas into boiling water for exactly two minutes, then drain and immediately rinse under cold water so they stay bright green and sweetly crisp.
- Make the magic pesto:
- Combine your basil, toasted pine nuts, Parmesan, garlic, lemon juice, and a good pinch of salt and pepper in a food processor, pulsing until everything is finely chopped, then with the motor running, slowly pour in that olive oil until it transforms into this gorgeous smooth, vibrant green sauce.
- Bring it all together:
- In your largest mixing bowl, toss the cooled pasta with all that pesto you just made, adding splashes of the reserved pasta water if it needs help coating every single piece in that green goodness.
- Add the fresh elements:
- Fold in those blanched peas, all that peppery arugula, the bright lemon zest, and those extra toasted pine nuts, tossing gently so everything gets evenly distributed without turning into mush.
- Final seasoning check:
- Taste your creation and adjust with more salt, pepper, or an extra squeeze of lemon juice if it needs more zing, then serve it chilled or let it sit at room temperature for about 20 minutes to let the flavors really get to know each other.
Pin It There's something deeply satisfying about a dish that looks this impressive coming out of the refrigerator. My sister texted me at midnight once after taking leftovers to work, asking if I'd laced it with anything addictive because her coworkers wouldn't stop talking about it.
Making It Your Own
Sometimes I swap in fresh mint leaves with the basil for an incredibly refreshing twist, especially on hot days. The mint plays so beautifully against the arugula and makes everything taste cooler and brighter. Other times, when I'm feeling indulgent, I'll add tiny mozzarella balls that burst when you bite into them.
Perfect Picnic Food
This pasta salad travels exceptionally well, which I discovered after packing it for countless park dates and beach picnics. The pesto actually clings better to the pasta as it sits, unlike oil-based dressings that tend to pool at the bottom of the container. Just give it a good toss before serving and it tastes freshly made.
Make-Ahead Magic
You can prepare all components up to a day in advance, keeping the pasta, pesto, and vegetables in separate containers. When you're ready to serve, just toss everything together. The arugula stays surprisingly crisp if you add it at the last minute, keeping that lovely contrast in textures.
- Store any leftovers in an airtight container and eat within two days for the best texture
- If the pasta seems dry after refrigerating, revive it with a splash of olive oil and another squeeze of lemon
- This recipe doubles easily for larger crowds, just use an extra-large bowl for tossing
Pin It Every time I make this, I'm reminded that the best recipes are often the simplest ones that let really good ingredients shine. Hope this brings a little brightness to your table too.
Recipe FAQs
- → Can I prepare this salad in advance?
Yes, this salad is best served fresh but keeps well refrigerated for up to 2 days. Store in an airtight container. If the pesto seems dry after chilling, refresh it with a splash of olive oil or reserved pasta water before serving.
- → What pasta shapes work best for this dish?
Short pasta shapes like fusilli, farfalle, or penne are ideal because they hold the pesto and vegetables well. Avoid long pasta shapes, which don't mix as evenly with the salad ingredients.
- → How do I make a nut-free version?
Replace the toasted pine nuts with toasted sunflower seeds in both the pesto and as a garnish. The sunflower seeds provide the same nutty flavor and crunchy texture while keeping the dish allergen-friendly.
- → Can I make this vegan?
Absolutely. Substitute nutritional yeast for the grated Parmesan in the pesto and omit the optional feta cheese. All other ingredients are naturally plant-based, making it a delicious vegan option.
- → What should I serve with this pasta salad?
Pair with crisp Sauvignon Blanc, sparkling water with lemon, or chilled white wine. It's also excellent alongside grilled vegetables, fresh bread, or light protein options like grilled chicken or shrimp.
- → How do I achieve the right pesto consistency?
Pulse the basil, nuts, and cheese first, then slowly drizzle in olive oil with the motor running. This creates a smooth, creamy paste. If it's too thick, add reserved pasta water or a splash of olive oil; if too thin, add more Parmesan.