Spring Green Pesto Pasta Salad

My apartment balcony became an impromptu testing ground one Tuesday when the first real spring breeze finally hit the city. I had this craving for something that tasted like grass and sunlight, and after three attempts that felt too heavy or too bland, this pesto pasta salad finally captured exactly what I was chasing.

Last May I brought this to a rooftop hangout and watched three people who claimed they did not like arugula go back for seconds. There is something about the peppery greens against that creamy pesto that just makes people stop talking and start eating.

Ingredients

• Short pasta: Fusilli or farfalle catch the pesto in all those little crevices, and I have found 300g feeds four people who actually eat
• Fresh basil: Two cups packed is not an exaggeration, use less and your pesto will taste weak and watery
• Pine nuts: Toast them first, and I mean really toast them until golden, because raw pine nuts taste like absolutely nothing
• Parmesan: Buy a wedge and grate it yourself, the pre grated stuff has anti caking agents that make pesto grainy
• Extra virgin olive oil: This carries all the flavors, so do not use the cheap stuff you keep for roasting vegetables
• Frozen peas: They are actually sweeter than fresh most of the year, and blanching them keeps them bright green
• Baby arugula: The peppery bite cuts through the rich pesto, and bigger leaves can be too bitter
• Lemon: Both the juice in the pesto and the zest at the end are non negotiable for that spring brightness

Instructions

Cook and cool the pasta:

Boil your pasta in heavily salted water until it is al dente, then reserve some of that starchy water before draining and rinse everything under cold water to stop the cooking

Blanch the peas:

Drop those frozen peas into boiling water for exactly two minutes, then immediately rinse them under cold water so they stay vibrant and sweet

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 it turns into this silky emerald sauce

Combine everything:

Toss the cooled pasta with all that pesto, adding a splash of the reserved pasta water if it feels too thick, then fold in the peas, arugula, lemon zest, and those extra toasted pine nuts

Season and serve:

Taste the whole thing and adjust with more salt, pepper, or lemon juice until it sings, then serve it chilled or let it hang out at room temperature for 20 minutes

Save

This salad has become my go to for every single potluck situation because it travels well and never needs reheating. Watching people discover the arugula and ask what makes it so good is quietly satisfying every single time.

Make It Your Own

Sunflower seeds work beautifully if pine nuts are too expensive or you are cooking for someone with a nut allergy. The flavor shifts slightly but that crunch stays exactly where it should be.

Storage Wisdom

This keeps for two days in the fridge, though the arugula will soften and the pasta will absorb more of the pesto, so I always stir in an extra drizzle of olive oil before serving leftovers.

Serving Suggestions

A crisp white wine like Sauvignon Blanc cuts through the richness, but honestly sparkling water with a lemon wedge works just as well for lunch. This also pairs beautifully with grilled chicken or shrimp if you want to add some protein.

• Sprinkle extra Parmesan right before serving for a salty finish
• Add fresh mint or parsley if the basil feels too one note
• Bring the whole bowl to the table and let people serve themselves

Save

Spring in a bowl, ready for wherever the day takes you.

Recipe FAQs

→ Can I make this ahead of time?

Yes, this dish actually improves after a few hours in the refrigerator. The flavors meld together beautifully, making it perfect for meal prep or preparing the day before your gathering.

→ What pasta shapes work best?

Short pasta shapes with nooks and crannies hold the pesto beautifully. Fusilli, farfalle, penne, or rotini are excellent choices that capture the sauce and vegetables in every bite.

→ How do I store leftovers?

Store in an airtight container in the refrigerator for up to 2 days. The pasta may absorb some pesto, so toss with a splash of olive oil before serving leftovers to refresh the texture.

→ Can I use store-bought pesto?

While homemade pesto delivers the freshest flavor, quality store-bought pesto works in a pinch. Look for brands with simple ingredients and avoid those with excessive oil or preservatives.

→ What can I substitute for pine nuts?

Toasted walnuts, almonds, or sunflower seeds make excellent alternatives. Each brings a slightly different flavor profile but still provide that essential crunchy texture throughout the dish.

→ Is this suitable for special diets?

Use gluten-free pasta for a GF version, nutritional yeast instead of Parmesan for vegan, and sunflower seeds instead of pine nuts for nut-free. The base is naturally vegetarian and easily adaptable.