Save The first time I made this pesto pasta salad was actually by accident—I'd planned a warm pasta dish for dinner but ended up with too much basil from my garden box and a sudden craving for something cold and refreshing.
Last spring I brought this to a friend's outdoor birthday party and watched three different people ask for the recipe—the peppery arugula and sweet peas create this perfect balance that feels special but still incredibly approachable.
Ingredients
- Short pasta (300 g): Fusilli, farfalle, or penne work beautifully because the pesto clings to every crevice—I've learned that ridged pasta holds sauce better than smooth varieties
- Fresh basil leaves (50 g): Use the most fragrant leaves you can find, and avoid any that are flowering or turning dark—those bitter leaves will make your pesto taste off
- Pine nuts (30 g for pesto, 30 g for topping): Toast them carefully until golden brown—raw pine nuts can taste waxy, but burnt ones will ruin everything with bitterness
- Freshly grated Parmesan cheese (50 g): Grate it yourself right before making the pesto—pre-grated cheese has anti-caking agents that prevent that silky, creamy texture we're after
- Garlic clove (1): One small clove is plenty—raw garlic can overpower delicate basil, and you want the pesto to enhance, not dominate
- Extra virgin olive oil (120 ml): Use your best olive oil here since the flavor really shines through—I once used a neutral oil and the pesto tasted flat and disappointing
- Lemon juice (1/2 lemon): This brightens everything and prevents the basil from oxidizing—the acid keeps that gorgeous green color vibrant
- Frozen peas (150 g): Blanch them quickly so they stay sweet and bright green—overcooked peas turn mushy and sad
- Baby arugula (75 g): The peppery bite cuts through the rich pesto—I tried substituting spinach once and missed that signature kick
- Lemon zest (1 lemon): This adds aromatic brightness without extra acid—use a microplane if you have one for the finest zest possible
Instructions
- Cook and cool the pasta:
- Boil the pasta in generously salted water until al dente, then reserve 1/4 cup of the starchy cooking water before draining and rinsing under cold water to stop the cooking and cool it down completely.
- Blanch the peas:
- Drop the frozen peas into boiling water for exactly 2 minutes, then drain and immediately rinse under cold water to preserve that bright green color and sweet flavor.
- Make the vibrant pesto:
- Pulse the basil, toasted pine nuts, Parmesan, garlic, lemon juice, salt, and pepper until combined, then drizzle in the olive oil while the motor runs until you achieve a smooth, creamy consistency.
- Bring it all together:
- Toss the cooled pasta with the pesto, adding that reserved pasta water if needed for silkiness, then fold in the peas, arugula, lemon zest, and extra toasted pine nuts.
Save My sister-in-law now requests this for every family gathering, and I've started growing extra basil plants just to keep up with demand.
Make-Ahead Magic
You can prepare all the components separately up to a day in advance—just store the pesto in a jar with a thin layer of olive oil on top and keep the pasta and vegetables in separate airtight containers.
Serving Suggestions
This pasta salad shines alongside grilled chicken or fish, but it's substantial enough to stand alone as a light main dish with some crusty bread and a simple green salad.
Flavor Variations
Try adding fresh mint leaves to the pesto for a spring-forward twist, or swap half the basil for fresh parsley if you want something slightly less sweet.
- For extra protein, fold in diced cooked chicken or canned white beans
- Add halved cherry tomatoes for pops of sweetness and color
- Sprinkle with fresh herbs just before serving to keep them bright and perky
Save This salad is the taste of spring on a plate, perfect for those first warm days when you want something vibrant and alive.
Kitchen Guide
- → Can I make the pesto ahead of time?
Yes, the pesto can be prepared up to 2 days in advance and stored in an airtight container in the refrigerator. You can also freeze it for up to 3 months. Just assemble the salad closer to serving time for the best texture.
- → How do I prevent the pasta from becoming mushy?
Cook the pasta until al dente, then immediately rinse it under cold water to stop the cooking process. This keeps the pasta firm and prevents it from absorbing excess moisture when tossed with the pesto.
- → What can I substitute for pine nuts?
Toasted sunflower seeds, walnuts, or almonds work beautifully as alternatives. For a nut-free option, use toasted sunflower seeds or pumpkin seeds instead. They provide similar texture and richness.
- → How long does this salad keep?
Best enjoyed the day it's made while the arugula remains crisp and fresh. Leftovers keep well refrigerated in an airtight container for up to 2 days. Add extra lemon juice or olive oil when serving leftovers to refresh the flavors.
- → How can I make this dish vegan?
Replace Parmesan with nutritional yeast in the pesto and omit the feta cheese. The rest of the ingredients are naturally plant-based. Use high-quality extra virgin olive oil and ensure your pasta is egg-free for a fully vegan version.
- → What pasta shapes work best?
Short, curly shapes like fusilli, farfalle, or penne are ideal because they catch and hold the pesto beautifully. Avoid long, thin shapes like spaghetti as they don't distribute the pesto evenly throughout the salad.