Save to Pinterest Last April, my neighbor brought over an armful of fresh basil from her garden, claiming it was growing faster than she could use. I stood in my kitchen surrounded by this fragrant green mountain, knowing pesto was inevitable but wanting something different from the usual warm pasta dinner. The weather had turned unseasonably warm, and the idea of standing over a hot stove felt wrong somehow. That's when this cold, vibrant salad found its way into my repertoire, and honestly, I haven't looked back since.
I brought this to a Memorial Day gathering last year, and watched my normally pasta-skeptical cousin go back for thirds. She kept hovering near the serving bowl, picking out the toasted pine nuts like they were hidden treasure. Something about the combination of cool pasta, peppery arugula, and that hit of lemon just makes people linger around it, even at parties with fancier offerings on the table.
Ingredients
- 300 g (10.5 oz) short pasta: Fusilli catches the pesto in its curls, but farfalle or penne work beautifully too
- 50 g (2 cups) fresh basil leaves: Pack them down gently, and don't be tempted to add the stems
- 30 g (1/4 cup) pine nuts, toasted: Toasting transforms them from mild to deeply nutty and golden
- 50 g (1/2 cup) freshly grated Parmesan cheese: Use the fine side of your grater for the silkiest texture
- 1 garlic clove: One small clove is plenty, it will mellow as the salad sits
- 120 ml (1/2 cup) extra virgin olive oil: The good stuff here really shines through
- 1/2 lemon, juiced: Cuts through the rich pesto and keeps everything bright
- Salt and freshly ground black pepper: Finish with a generous grind of pepper
- 150 g (1 cup) frozen peas: They add sweet pops of freshness and hold their shape perfectly
- 75 g (3 cups) baby arugula: Brings a peppery bite that balances the creamy pesto
- 30 g (1/4 cup) pine nuts, extra, toasted: These provide the most satisfying crunch throughout
- Zest of 1 lemon: Don't skip this, it's the aromatic top note that makes everything sing
Instructions
- Cook the pasta:
- Boil salted water and cook until al dente, then reserve 1/4 cup of the starchy water before draining and rinsing under cold water until cool to the touch.
- Blanch the peas:
- Drop them into boiling water for just 2 minutes, then immediately drain and rinse under cold water to stop the cooking and preserve their bright green color.
- Make the 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 smooth and creamy.
- Toss everything together:
- In a large bowl, combine the cooled pasta with the pesto, adding splashes of the reserved pasta water until the sauce coats each piece beautifully.
- Add the fresh elements:
- Gently fold in the blanched peas, arugula, lemon zest, and those extra toasted pine nuts until evenly distributed throughout.
- Final adjustment:
- Taste and add more salt, pepper, or lemon juice as needed, then serve chilled or let it sit for 20 minutes at room temperature for the flavors to meld.
Save to Pinterest This salad has become my go-to for those evenings when I want something substantial but not heavy, sitting on the back porch watching the fireflies start their nightly show. There's something about the fresh basil and cool pasta that feels like eating spring itself.
Make Ahead Magic
I've learned through trial and error that this salad actually improves after a few hours in the refrigerator. The pesto penetrates deeper into the pasta, and the peas become even sweeter as they marinate in the garlicky oil. Just hold off on adding the arugula until an hour before serving, or it'll start to look a bit tired and sad.
The Art of Toasting Pine Nuts
Here's something I discovered after burning three batches in a row: toast pine nuts in a dry skillet over medium heat, shaking the pan constantly. They go from perfectly golden to charred in about 30 seconds, so stay right there and don't walk away. The moment you smell that nutty aroma, they're done, even if they still look pale.
Serving Suggestions
This pasta salad shines alongside grilled chicken or fish, where the bright pesto complements smoky flavors beautifully. I've also served it as a main course with some crusty bread on the side, and it holds its own perfectly. On hot summer days, nothing beats a bowl of this with a glass of crisp white wine while the evening cools down.
- Try adding diced avocado for extra creaminess that plays nicely with the pesto
- A handful of cherry tomatoes adds both color and pops of juicy sweetness
- Keep the pasta water if you need to loosen leftovers the next day
Save to Pinterest Every time I make this, I'm reminded that sometimes the simplest combinations are the ones that stay with us longest, finding their way into our regular rotation until they feel like old friends. Here's to bright, green things and the meals that make memories stick.
Recipe FAQs
- → Can I make the pesto ahead of time?
Yes, prepare the pesto 1-2 days in advance and store it in an airtight container in the refrigerator. Cover the surface with a thin layer of olive oil to prevent oxidation. Bring it to room temperature before tossing with the pasta.
- → How do I prevent the pasta from clumping?
After cooking, rinse the pasta under cold water to stop the cooking process and remove excess starch. Toss it lightly with a small drizzle of olive oil before mixing with the pesto to further prevent clumping.
- → What's the best way to store leftovers?
Transfer cooled salad to an airtight container and refrigerate for up to 2 days. The pasta may absorb the pesto over time, so you can add a splash of lemon juice or olive oil when reheating to refresh the flavors.
- → Can I use a different type of pasta?
Absolutely. Short pasta shapes like fusilli, farfalle, and penne work best because they hold the pesto well. You can also use spaghetti broken into shorter pieces or whole wheat pasta for a nuttier flavor.
- → How do I make this vegan?
Replace Parmesan cheese with nutritional yeast for a similar umami depth, and omit the feta. The rest of the ingredients are naturally plant-based. Adjust the lemon juice slightly to balance the flavors.
- → What can I serve alongside this pasta salad?
Pair it with grilled chicken, fresh mozzarella, or roasted vegetables for a heartier meal. A crisp Sauvignon Blanc or sparkling water with lemon complements the fresh, herbaceous flavors beautifully.