Spring Green Pesto Pasta Salad

Last spring, my neighbor's herb garden went absolutely wild with basil, and she showed up at my door with an enormous paper bag bursting with the fragrant leaves. I stood there staring at it, suddenly realizing I'd need to come up with something more ambitious than my usual sprinkle-on-pizzas routine.

I made this for a Mother's Day picnic, watching my aunt who claims to hate arugula go back for thirds. There's something magical about how the peppery greens mellow into the creamy pesto, and everyone kept asking what made it taste so different from ordinary pasta salad.

Ingredients

• 300 g (10.5 oz) short pasta: Fusilli catches the pesto beautifully, though farfalle works just as well for catching those little pea pockets
• 50 g (2 cups) fresh basil leaves: Pack these down tightly, and do not skip the toasting step for the nuts, it transforms the entire flavor profile
• 30 g (1/4 cup) pine nuts: Toast these in a dry pan until golden and fragrant, watching constantly like a hawk because they go from perfect to burnt in seconds
• 50 g (1/2 cup) freshly grated Parmesan cheese: Use the good stuff you grate yourself, not the dusty stuff from a shaker can
• 1 garlic clove: One is perfect, too much will overpower the delicate fresh basil
• 120 ml (1/2 cup) extra virgin olive oil: The emulsification happens slowly, so drizzle with patience
• 1/2 lemon, juiced: This little hit of acid makes all the flavors pop forward
• 150 g (1 cup) frozen peas: Blanching them takes away that frozen taste and keeps them bright green
• 75 g (3 cups) baby arugula: The pepperiness balances the richness of the pesto and pasta
• Zest of 1 lemon: Use a microplane if you have one, it catches only the fragrant outer layer

Instructions

Cook the Pasta:

Boil your pasta in generously salted water until it still has a little bite to it, then reserve that quarter cup of starchy cooking water before rinsing under cold to stop the cooking process completely.

Blanch Those Peas:

Drop frozen peas into boiling water for exactly two minutes, then immediately shock them in cold water so they stay bright and sweet instead of turning gray and mushy.

Make Your Pesto:

Whirl basil, toasted pine nuts, Parmesan, garlic, lemon juice, salt and pepper in your food processor until everything is finely chopped, then slowly stream in the olive oil while the motor runs until you have a gorgeous, silky emerald paste.

Bring It Together:

Toss your cooled pasta with that vibrant pesto, adding a splash of your reserved pasta water if it needs help coating every single nook and cranny.

Add The Fresh Elements:

Gently fold in your blanched peas, peppery arugula, and fragrant lemon zest along with those extra toasted pine nuts that'll provide such satisfying crunch throughout.

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My sister started requesting this for every family gathering after that first picnic, and now it just does not feel like spring has properly arrived until I have made it at least once. The colors alone bring so much joy to the table.

Make It Your Own

Sometimes I swap in sunflower seeds for pine nuts when I am feeding someone with allergies, and honestly, the slightly earthier flavor has won over plenty of skeptics. A handful of fresh mint or parsley can transform the whole character if you are feeling adventurous.

Serving Suggestions

This pasta salad travels remarkably well and actually benefits from sitting for an hour or two before serving, letting all those bright flavors really get to know each other. Pack it for your next potluck alongside some crusty bread and watch it disappear.

Storage And Timing

The pasta will soak up the pesto as it sits, so you might want to reserve a little extra for refreshing leftovers the next day. It keeps beautifully for two days in the refrigerator, though the arugula will gradually soften.

• Toast extra pine nuts and store them separately, adding them right before serving so they stay perfectly crunchy
• Hold back on the feta until just before serving if you are making this ahead, to prevent it from becoming too salty as it sits
• Bring the salad to room temperature for about 20 minutes before serving, the flavors really open up when they are not ice cold

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There is something deeply satisfying about a dish that looks as vibrant as it tastes, bringing the absolute best of spring to your table in one gorgeous bowl.

Recipe FAQs

→ Can I make this pasta salad ahead of time?

Yes, you can prepare this up to 24 hours in advance. Store it in an airtight container in the refrigerator. The flavors actually develop and meld better after sitting for a few hours. Just bring it to room temperature before serving and add a splash of olive oil if it seems dry.

→ What type of pasta works best for this dish?

Short pasta shapes with nooks and crannies work exceptionally well. Fusilli, farfalle (bow ties), penne, or rotini are ideal because they catch the pesto and hold onto the small ingredients like peas and pine nuts. Cook until al dente so the pasta maintains texture when chilled.

→ How do I make this nut-free?

Simply replace the pine nuts with toasted sunflower seeds in both the pesto and as a topping. Sunflower seeds provide a similar crunch and nutty flavor without the tree nuts. Always check that your pasta and other ingredients are processed in a nut-free facility if you have severe allergies.

→ Can I use store-bought pesto instead of homemade?

Absolutely, though homemade pesto offers fresher, brighter flavor. If using store-bought, look for high-quality options with minimal additives. You may need to thin it with a little olive oil and pasta water to achieve the right coating consistency. Adjust lemon juice and seasoning to taste.

→ What can I serve with this pasta salad?

This pairs wonderfully with grilled chicken, shrimp, or white fish for a complete meal. For vegetarian spreads, serve alongside caprese skewers, bruschetta, or a crusty baguette. A crisp Sauvignon Blanc, Pinot Grigio, or sparkling water with lemon complements the fresh, herbal notes beautifully.

→ How long do leftovers keep in the refrigerator?

Properly stored in an airtight container, leftovers remain fresh for up to 2 days. The pasta may absorb more pesto over time, so toss with a teaspoon of olive oil and a squeeze of fresh lemon juice before serving leftovers to revive the flavors and texture.