Save to Pinterest There was this perfect afternoon last May when my friend Sarah brought over a random assortment of vegetables from her garden and challenged me to make something that screamed spring. I threw together whatever I had on hand, and this pasta salad emerged as the kind of dish that makes people pause mid-bite and ask for the recipe. The combination of bright basil pesto with sweet peas and peppery arugula just works, like these flavors were always meant to hang out together.
I made this for my dads birthday picnic last year and watched my normally picky nephew go back for thirds. Thats when I knew this wasnt just another pasta salad destined for the back of the refrigerator.
Ingredients
- 300 g (10.5 oz) short pasta: Fusilli, farfalle, or penne catch all that gorgeous pesto in their crevices
- 50 g (2 cups) fresh basil leaves: Pack them tight because this is the green heart of your entire dish
- 30 g (1/4 cup) pine nuts, toasted: Toasting unlocks this buttery richness you cannot skip
- 50 g (1/2 cup) freshly grated Parmesan cheese: The salty umami backbone that makes everything taste complete
- 1 garlic clove: One is plenty since you are eating this cold and raw garlic gets assertive
- 120 ml (1/2 cup) extra virgin olive oil: The silky vehicle that brings all your pesto ingredients together
- 1/2 lemon, juiced: Bright acid cuts through the rich olive oil and cheese
- Salt and freshly ground black pepper: Your seasoning tools for bringing everything into focus
- 150 g (1 cup) frozen peas: Even frozen peas work beautifully here and they add these sweet pops everywhere
- 75 g (3 cups) baby arugula: This peppery green creates the most gorgeous contrast against the sweet pesto
- 30 g (1/4 cup) pine nuts, extra: Toasted until golden and scattered throughout for crunchy surprises
- Zest of 1 lemon: The zest holds all the fragrant oils that juice leaves behind
- 100 g (3.5 oz) feta cheese, optional: Salty crumbles that turn this into something substantial enough for dinner
- Fresh herbs, optional: Mint or parsley add extra fresh notes if your garden is overflowing
Instructions
- Cook pasta to perfect tenderness:
- Boil your pasta in generously salted water until al dente, then scoop out 1/4 cup of that starchy cooking water before draining and rinse everything under cold water to stop the cooking process completely.
- Blanch those peas:
- Drop your frozen peas into boiling water for exactly 2 minutes, then drain and rinse under cold water so they stay bright green and pop in your mouth instead of turning mushy.
- Make your pesto magic:
- Whirl basil, toasted pine nuts, Parmesan, garlic, lemon juice, salt and pepper in your food processor until everything is finely chopped, then drizzle in the olive oil while the motor runs until you have this gorgeous, emerald paste.
- Bring it all together:
- Toss your cooled pasta with all that pesto you just made, adding splashes of your reserved pasta water until the sauce coats every piece in a glossy, silky way.
- Add the fresh elements:
- Fold in your blanched peas, all that arugula, lemon zest, and the extra toasted pine nuts until everything is distributed evenly throughout the bowl.
- Final seasoning check:
- Taste your creation and adjust with more salt, pepper, or lemon juice if it needs that extra something to make all the flavors sing together.
Save to Pinterest This became my go-to contribution for every single summer gathering last year because people genuinely get excited when they see it on the table.
Make It Your Own
Sometimes I swap in sunflower seeds if someone has a nut allergy, and honestly the texture is still fantastic. Nutritional yeast works beautifully instead of Parmesan if you are cooking vegan, and the flavor is surprisingly close.
Timing Is Everything
I have learned this salad is best served the day you make it when all the textures are still crisp and distinct. Leftovers keep well for about two days, but that arugula will start to soften and lose its peppery punch.
Serving Suggestions
This pasta salad pairs unexpectedly well with a crisp white wine that has some acid to cut through the rich pesto. I have also served it alongside grilled chicken and watched people who say they do not like pasta go back for seconds.
- Chill your serving bowl for 30 minutes before plating
- Scatter extra pine nuts on top right before serving for maximum crunch
- Give everything one final toss right before guests arrive
Save to Pinterest There is something about this salad that makes any table feel like a celebration, even if you are just eating dinner on your back porch.
Recipe Questions & Answers
- → Can I make the pesto ahead of time?
Yes, prepare the pesto up to 2 days in advance and store it in an airtight container in the refrigerator. You can also freeze it for up to a month. If freezing, omit the cheese and add it fresh before serving to maintain optimal texture and flavor.
- → How do I prevent the pasta from becoming mushy?
Cook the pasta to al dente, then immediately rinse it under cold water to stop the cooking process. This prevents overcooking and helps maintain the pasta's firm texture in the cold salad. Reserve pasta water to adjust the pesto consistency if needed.
- → What can I substitute for pine nuts?
Toasted sunflower seeds, walnuts, or almonds work well as alternatives. For a nut-free version, use toasted sunflower seeds or pumpkin seeds. Toast them lightly in a dry pan for 2-3 minutes to enhance their flavor before adding to the salad.
- → How long does this salad keep in the refrigerator?
Leftovers stay fresh for up to 2 days when stored in an airtight container. The pasta may absorb more of the pesto as it sits, so you can refresh it with a splash of olive oil or lemon juice before serving. The arugula is best added fresh to maintain its crisp texture.
- → Can I make this vegan?
Absolutely. Replace the Parmesan cheese with nutritional yeast in the pesto and omit the optional feta cheese. Use extra virgin olive oil and ensure all other ingredients are plant-based. The pesto will have a slightly different flavor profile but remains delicious and creamy.
- → What wine pairs well with this salad?
A crisp Sauvignon Blanc complements the fresh basil and bright lemon notes beautifully. Alternatively, pair it with sparkling water with lemon for a refreshing non-alcoholic option. The wine's acidity balances the richness of the pine nuts and cheese.