Save Last spring, my sister dropped by unexpectedly with a massive bag of fresh basil from her garden overflow. We stood in my kitchen, surrounded by that intoxicating fragrance, trying to figure out what to make before the leaves wilted. Someone mentioned pasta salad, and suddenly we were throwing open cabinets, hunting for pine nuts I'd bought months ago and forgotten about.
I made this for a birthday picnic last May, spread across a checkered blanket under a cherry tree in full bloom. My friend Sarah, who claims to hate pasta salad, went back for thirds and finally admitted she'd been judging pasta salad her whole life based on grocery store versions. Nothing beats watching someone reconsider an entire food category.
Ingredients
- 300 g (10.5 oz) short pasta: Fusilli catches the pesto beautifully, but farfalle works just as well
- 50 g (2 cups) fresh basil leaves: Pack them down gently, and avoid stems for the smoothest texture
- 30 g (1/4 cup) pine nuts, toasted: Toasting transforms them from bland to deeply nutty and golden
- 50 g (1/2 cup) freshly grated Parmesan cheese: Buy a wedge and grate it yourself, the pre-grated stuff has anti-caking agents that ruin the pesto texture
- 1 garlic clove: One small clove is plenty, raw garlic can overpower the delicate basil
- 120 ml (1/2 cup) extra virgin olive oil: The fat carries all the flavors, so use something you'd happily put on bread
- 1/2 lemon, juiced: Brightens the whole dish and keeps the pesto vibrant green
- Salt and freshly ground black pepper: Taste as you go, pesto needs more salt than you expect
- 150 g (1 cup) frozen peas: They add sweetness and pop against the peppery arugula
- 75 g (3 cups) baby arugula: Its slight bitterness balances the rich pesto perfectly
- 30 g (1/4 cup) pine nuts, extra toasted: These provide the crucial crunch in every bite
- Zest of 1 lemon: Dont skip this, it makes the flavors sing
Instructions
- Boil and cool the pasta:
- Cook pasta in salted water until al dente, then rinse under cold water until completely cool. This stops the cooking and prevents the pasta from becoming gummy.
- Blanch the peas:
- Drop frozen peas into boiling water for exactly 2 minutes, then immediately rinse under cold water. They should be bright green and tender, not mushy.
- Make the pesto:
- Pulse basil, toasted pine nuts, Parmesan, garlic, lemon juice, salt, and pepper until combined. With the motor running, drizzle in olive oil until silky smooth. Taste and adjust the salt.
- Combine everything:
- Toss cooled pasta with the pesto, adding a splash of pasta water if it seems dry. Fold in the peas, arugula, lemon zest, and extra pine nuts. Chill for 30 minutes before serving.
Save This recipe has become my go-to contribution for every spring gathering. Last week, I caught my husband eating the leftovers straight from the container at 11 PM, standing in front of the open refrigerator. Thats when you know a recipe has staying power.
Making It Ahead
The pesto actually improves after a day in the fridge, giving the garlic time to mellow and meld. I'll often make it Sunday and toss it with pasta Monday night for dinner that feels special but takes ten minutes.
Serving Suggestions
Serve this alongside grilled chicken or fish for a complete meal. The bright, fresh flavors cut through rich main dishes beautifully, and the cold temperature provides a refreshing contrast to anything hot off the grill.
Customizing Your Bowl
This pasta salad is endlessly adaptable based on what you have on hand or what's in season. The base formula—pesto-coated pasta with something sweet and something peppery—works with countless variations.
- Swap arugula for fresh spinach when serving picky eaters
- Add chopped cooked chicken or white beans for extra protein
- Try asparagus in place of peas during early spring
Save Keep this recipe in your back pocket for all those moments when you need something beautiful, delicious, and impossibly simple. Spring deserves to be celebrated in a bowl.
Recipe FAQs
- → 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. To prevent browning, press plastic wrap directly onto the surface and drizzle lightly with olive oil.
- → What pasta shapes work best for this dish?
Short pasta shapes like fusilli, farfalle, or penne work wonderfully as they hold the pesto and vegetables well. Avoid long pasta like spaghetti, which can get tangled and doesn't distribute ingredients evenly.
- → How do I prevent the arugula from wilting?
Fold in the arugula just before serving. If preparing ahead, store it separately and combine it with the pasta mixture shortly before eating to maintain its peppery crunch and vibrant green color.
- → Is this salad suitable for meal prep?
Absolutely. Assemble the pasta, pesto, and cooked vegetables in an airtight container and refrigerate for up to 2 days. Add fresh arugula and lemon zest just before serving for optimal texture and flavor.
- → What are some good serving suggestions?
Serve chilled or at room temperature alongside crusty bread, fresh mozzarella, or grilled vegetables. It pairs beautifully with crisp white wines like Sauvignon Blanc or refreshing sparkling water with lemon.
- → How can I adapt this for dietary restrictions?
For nut-free, substitute toasted sunflower seeds for pine nuts. For vegan, replace Parmesan with nutritional yeast and omit feta. Use certified gluten-free pasta for gluten sensitivity. Always verify ingredient labels for hidden allergens.