Save It The first time I made this pesto pasta salad was for a last minute rooftop gathering when spring had just started showing its true colors. I'd bought too much basil at the farmers market, convinced I'd make something impressive, and ended up throwing everything together in a mild panic. Someone brought a chilled white wine, the sun stayed out longer than expected, and somehow this bowl of green goodness became the thing everyone hovered around. Now it's my go to when I want food that feels like a celebration without demanding hours of standing over a stove.
Last summer my neighbor Sarah texted me at 4pm on a Friday saying she was bringing over wine and could I please handle food. I threw this together using whatever pasta I had in the pantry (it was penne that day) and some frozen peas I'd forgotten about. She walked in, took one bite, and asked for the recipe before even saying hello. We sat on her balcony until sunset, picking at the bowl and talking about everything and nothing, and that's when I realized some dishes just taste better when shared.
Ingredients
- Short pasta (300g/10.5oz): Fusilli catches the pesto beautifully in those ridges, but farfalle works too and sometimes I use whatever's in the back of my cupboard
- Fresh basil (50g/2 cups packed): Look for leaves that are bright green and perky, wilted basil will make your pesto taste sad and tired
- Pine nuts (30g/1/4 cup toasted for pesto, plus 30g/1/4 cup extra): Toasting them is non negotiable, raw pine nuts taste weird and creamy when they should be golden and nutty
- Freshly grated Parmesan (50g/1/2 cup): Buy a wedge and grate it yourself, the pre grated stuff has anti caking agents that make pesto grainy
- Garlic (1 clove): One is plenty, raw garlic gets intense as it sits in the fridge
- Extra virgin olive oil (120ml/1/2 cup): Use the good stuff here, you can really taste it
- Lemon (1/2 juiced, plus zest of 1): The juice brightens the pesto while the zest adds this aromatic punch that cuts through the richness
- Salt and black pepper: Taste as you go, pasta absorbs salt like you wouldn't believe
- Frozen peas (150g/1 cup): Frozen work better than fresh here, they're sweeter and more tender
- Baby arugula (75g/3 cups): Adds this lovely pepperiness that balances the sweet elements
Instructions
- Cook your pasta to perfect al dente:
- Boil a large pot of well salted water and cook the pasta until it still has a tiny bite in the center. Save that quarter cup of starchy pasta water before draining, then rinse everything under cold water until the pasta feels cool to the touch.
- Blanch those peas quickly:
- Drop the frozen peas into boiling water for just two minutes, then immediately drain and rinse under cold water. They should be bright green and tender, not mushy.
- Make the pesto while things cool:
- In your food processor, combine the basil, toasted pine nuts, Parmesan, garlic, lemon juice, and a pinch of salt and pepper. Pulse until everything's chopped, then with the motor running, slowly pour in the olive oil until you have this gorgeous smooth paste.
- Bring it all together:
- Toss the cooled pasta with the pesto in a large bowl, adding that reserved pasta water if it needs loosening up. Fold in the peas, arugula, lemon zest, and those extra toasted pine nuts. Taste and adjust anything that needs adjusting.
Save It My mom never made pesto growing up, she thought it was fancy restaurant food until I came home from college and made it for her. She watched me dump everything into the food processor, looking skeptical, then proceeded to eat three bowls and ask why we'd been buying jarred sauce all those years. Now she makes it for every neighborhood potluck and pretends she taught me.
Making It Your Own
Sometimes I'll add crumbled feta if I want extra creaminess, or fresh mint leaves torn in at the end for this unexpected freshness. I've also swapped arugula for baby spinach when my friend who hates peppery greens comes over, and honestly it still works beautifully.
Serving Suggestions
This pairs perfectly with a crisp Sauvignon Blanc or even just sparkling water with plenty of lemon. I love serving it alongside grilled chicken or fish, but honestly it stands on its own as a light main dish.
Storage and Make Ahead Tips
The pasta salad keeps well in the fridge for up to two days, though I think it's best the day it's made when the arugula still has some crunch. If you're making it ahead, wait to add the arugula and pine nuts until right before serving so they stay fresh.
- Toss the arugula with a tiny bit of olive oil before adding it to prevent it from wilting
- If the pasta seems dry after refrigerating, add a splash more olive oil and lemon juice
- Bring it to room temperature for about 20 minutes before serving, cold pasta dulls the flavors
Save It There's something about a bowl full of green things that just makes you feel like you're doing something right for yourself. Enjoy every bite.
Common Questions About Recipes
- → Can I use gluten-free pasta for this dish?
Yes, gluten-free pasta works well and maintains the fresh flavors while accommodating dietary needs.
- → What can substitute pine nuts for nut allergies?
Toasted sunflower seeds make a great nut-free alternative, offering a similar crunch and texture.
- → Is it better served chilled or at room temperature?
Both are excellent; chilling melds the flavors nicely, but serving at room temperature brings out the aromatic herbs.
- → How do I make the pesto creamy and smooth?
Slowly drizzle olive oil into the food processor while blending to achieve a silky consistency.
- → Can I prepare this dish ahead of time?
It’s best enjoyed within the day it’s made, though leftovers keep fresh refrigerated for up to two days.
- → What wine pairs well with this pasta salad?
A crisp Sauvignon Blanc complements the bright herbs and citrus notes beautifully.