Save The first time I made this pasta salad, I was rushing to a friend's potluck and threw everything together in a panic. My kitchen counters were covered in basil scraps, and I definitely spilled pine nuts all over the floor. But when I tasted that first bite, something magical happened.
Last spring, I served this at my sister's baby shower, and my aunt who claims to hate pasta salads went back for thirds. The combination of sweet peas, bright lemon, and that nutty homemade pesto somehow converts even the skeptics. Now it's the dish everyone asks me to bring to gatherings.
Ingredients
- 300 g (10.5 oz) short pasta: Fusilli, farfalle, or penne work beautifully because all those nooks and crannies hold onto the pesto
- 50 g (2 cups) fresh basil leaves: Seriously, dont skimp here, and pack those cups tight for the most vibrant green color possible
- 30 g (1/4 cup) pine nuts, toasted: Toasting them transforms their flavor from mild to deeply nutty and golden
- 50 g (1/2 cup) freshly grated Parmesan cheese: Buy the wedge and grate it yourself, pre-grated has anti-caking agents that make pesto grainy
- 1 garlic clove: One is plenty, raw garlic gets intense as it sits in the fridge
- 120 ml (1/2 cup) extra virgin olive oil: The good stuff really matters here since its the backbone of your sauce
- 1/2 lemon, juiced: Acid cuts through all that rich oil and cheese, brightening the whole dish
- Salt and freshly ground black pepper: Taste as you go, pesto needs more salt than you'd think
- 150 g (1 cup) frozen peas: They're already blanched, so just thaw and rinse for instant sweetness
- 75 g (3 cups) baby arugula: This wilts slightly into the warm pasta but keeps enough crunch to be interesting
- 30 g (1/4 cup) pine nuts, extra: These get sprinkled on top for that satisfying crunch in every bite
- Zest of 1 lemon: The oils in the zest carry so much more fragrance than juice alone
Instructions
- Cook the pasta perfectly:
- Boil your pasta in generously salted water until it's just barely al dente, it will keep cooking as it cools. Reserve about 1/4 cup of that starchy pasta water before draining, then rinse the pasta under cold water to stop the cooking process completely.
- Prep those sweet peas:
- While your pasta is bubbling away, give those frozen peas a quick blanch in boiling water for just 2 minutes, then drain and rinse them under cold water too. Everything needs to be chilled before mixing.
- Make the magic pesto:
- Throw your basil, toasted pine nuts, Parmesan, garlic, lemon juice, and a pinch of salt into your food processor. Pulse it a few times to break everything down, then with the motor running, slowly pour in that olive oil until you have a smooth, gorgeous green sauce. Taste and adjust.
- Bring it all together:
- In your biggest mixing bowl, toss that cooled pasta with all that fresh pesto you just made. Add a splash of your reserved pasta water if it feels too thick or dry, you want it silky and coating every piece.
- Add the fresh elements:
- Gently fold in those blanched peas, the peppery arugula, bright lemon zest, and those extra toasted pine nuts. If you're feeling fancy, crumble in some feta or add chopped fresh herbs like mint or parsley.
- Final taste test:
- Grab a fork and taste your creation. Add more salt, pepper, or lemon juice until it sings to you. Serve it chilled or at room temperature, whichever you prefer.
Save My neighbor's daughter now requests this for every single birthday celebration. It's become this unexpected tradition that I honestly treasure.
Making It Your Own
Once you've got the basic formula down, this pasta salad is incredibly forgiving. I've swapped in spinach for arugula when that's what I had in the fridge, and used almonds instead of pine nuts in a pinch. The beauty is in the balance of something green, something crunchy, something creamy, and something bright.
Perfect Pasta Selection
After years of making this, I've learned that pasta shape actually matters here. Short pasta with lots of surface area works best because all those little ridges and tubes catch the pesto. Fusilli is probably the MVP, but farfalle is a close second. Long pasta just gets tangled and doesn't hold onto the sauce the same way.
Serving Suggestions
This pasta salad shines at all kinds of gatherings, from casual picnics to more elegant brunch spreads. The colors alone make it feel like spring on a plate. I love serving it alongside grilled vegetables or a simple green salad. A crisp white wine cuts through the richness beautifully.
- Sprinkle extra pine nuts right before serving so they stay crunchy
- Add a handful of fresh basil leaves as a garnish for that pop of color
- Let it sit at room temperature for about 20 minutes before serving for the best flavor
Save There's something deeply satisfying about a dish that looks this impressive but comes together with such ease. Hope it becomes a staple in your spring rotation too.
Recipe Q&A
- → Can I make this ahead for a picnic?
Yes, this salad is ideal for advance preparation. Store it in an airtight container in the refrigerator for up to 2 days. Pack it in a cooler with an ice pack for transport. You may want to pack extra pesto separately and add it just before serving to maintain the best flavor and texture.
- → What pasta shapes work best for this dish?
Short pasta shapes with texture work wonderfully. Fusilli, farfalle (bow-ties), and penne are excellent choices as they hold the pesto and ingredients well. Avoid very long pasta like spaghetti, which can be difficult to toss and serve in a salad.
- → How can I make this nut-free?
Simply replace the pine nuts with toasted sunflower seeds in both the pesto and as a garnish. Sunflower seeds provide a similar crunch and nutty flavor while being completely nut-free. Adjust quantities to taste for your preferred texture.
- → Is this vegetarian and vegan-friendly?
The base version is vegetarian but contains dairy (Parmesan and optional feta). To make it vegan, substitute nutritional yeast for the Parmesan cheese and omit the feta. The rest of the ingredients are plant-based, making it a fully vegan option.
- → Can I customize the vegetables in this salad?
Absolutely! Feel free to add or substitute vegetables based on seasonal availability. Cherry tomatoes, cucumber, bell peppers, and roasted asparagus are excellent additions. Adjust the pesto quantity if adding more vegetables to ensure everything is well coated.
- → What's the best way to store leftover pesto?
Store unused pesto in an airtight container in the refrigerator for up to 5 days. To extend its life, cover the surface with a thin layer of olive oil to prevent browning. You can also freeze pesto in ice cube trays for individual portions that last up to 3 months.