Spring Green Pesto Pasta Salad

My neighbor knocked on my door one Saturday morning holding a bag of basil so overgrown she didn't know what to do with it. We stood in my kitchen, tearing leaves and toasting pine nuts, and by noon we had a bowl of this pasta salad sitting between us on the counter. The arugula added a sharp bite I hadn't expected, and the peas made it feel like spring had shown up early. We ate it cold, standing up, talking about nothing important.

I brought this to a potluck once, worried it would seem too simple next to all the layered casseroles and glazed meats. But people kept coming back for seconds, asking if I'd brought more. One friend scraped the bowl clean with a spoon and asked for the recipe on a napkin. I realized then that freshness doesn't need to apologize for itself.

Ingredients

• Short pasta (300 g): Fusilli or farfalle work best because their shapes catch the pesto in every crevice, and they look cheerful in the bowl.
• Fresh basil leaves (50 g): The backbone of the pesto, so use the brightest, most fragrant leaves you can find and pack them tight.
• Pine nuts (30 g for pesto, 30 g extra): Toasting them until golden releases a buttery sweetness that makes the whole dish richer.
• Parmesan cheese (50 g): Freshly grated is the only way to go, the pre-shredded stuff doesn't melt into the pesto the same way.
• Garlic clove (1): One is enough to add sharpness without overpowering the basil, trust me on this.
• Extra virgin olive oil (120 ml): A fruity, good quality oil makes the pesto silky and adds its own layer of flavor.
• Lemon (1/2 juiced, 1 zested): Brightens everything and keeps the pasta from tasting flat, especially when served cold.
• Frozen peas (150 g): They blanch in two minutes, stay sweet, and add little pops of green throughout.
• Baby arugula (75 g): The peppery bite balances the richness of the pesto and wilts just slightly when tossed with warm pasta.
• Salt and black pepper: Season in layers, taste often, and adjust at the end when everything is combined.
• Optional feta (100 g): Crumbled feta adds a creamy, tangy contrast that some people swear by.
• Optional fresh herbs: Mint or parsley can be torn in at the end for an extra burst of garden freshness.

Instructions

Cook the pasta:

Boil the pasta in well salted water until it still has a bit of chew, then drain and rinse under cold water to stop the cooking. Save a little pasta water before you drain, it helps the pesto coat everything later.

Blanch the peas:

Drop the frozen peas into boiling water for just two minutes, then shock them in cold water so they stay bright green and sweet. They should be tender but not mushy.

Make the pesto:

Pulse the basil, toasted pine nuts, Parmesan, garlic, lemon juice, salt, and pepper in a food processor until chopped. Drizzle in the olive oil slowly with the motor running until the pesto turns creamy and smooth.

Toss the pasta:

In a large bowl, mix the cooled pasta with the pesto, adding a splash of reserved pasta water if it feels too thick. The pasta should glisten and every piece should be lightly coated.

Add the greens and extras:

Fold in the peas, arugula, lemon zest, and extra toasted pine nuts gently so the arugula doesn't bruise. If you're using feta or fresh herbs, stir them in now.

Adjust and serve:

Taste and add more salt, pepper, or lemon juice until it sings. Serve it chilled or at room temperature, whichever you prefer.

Pin

One spring afternoon I made this for lunch and ate it outside on the porch with a book. The lemon and arugula tasted like the air smelled, green and alive. I ended up eating the whole bowl without meaning to, scraping up every last pine nut. It wasn't fancy, but it felt like exactly what I needed.

Making It Your Own

This salad is forgiving and adaptable in ways that make it easy to play with. Swap sunflower seeds for pine nuts if you need it nut free, or use nutritional yeast instead of Parmesan for a vegan version. I've added cherry tomatoes, grilled zucchini, and even leftover rotisserie chicken when I needed it to stretch further. The base stays the same, but the personality can shift depending on what's in your fridge.

Storing and Serving

This salad tastes best the day you make it, when the arugula is still crisp and the pesto hasn't had time to darken. That said, it keeps well in the fridge for up to two days, though you may need to stir in a drizzle of olive oil or a squeeze of lemon to bring it back to life. Serve it straight from the fridge or let it sit on the counter for twenty minutes to take the chill off. It works at picnics, potlucks, or packed into a container for lunch at your desk.

What to Pair It With

I like to serve this alongside grilled chicken or fish, but it also stands alone as a light main dish on warm evenings. A crisp Sauvignon Blanc complements the lemon and basil beautifully, though sparkling water with a wedge of lemon does the job just as well. If you're feeding a crowd, set out some crusty bread and a simple green salad, and call it done.

• Add a handful of halved cherry tomatoes for extra color and sweetness.
• Drizzle with a little balsamic glaze just before serving for a tangy finish.
• Toss in some torn mozzarella if you want it creamier and more filling.

Pin

This is the kind of recipe I return to when I want something that feels effortless but still looks like I tried. It reminds me that good food doesn't need to be complicated, just fresh and made with a little attention.

Recipe FAQ

→ Can I make the pesto ahead of time?

Yes, you can prepare the pesto up to 2 days in advance. Store it in an airtight container in the refrigerator. If it darkens slightly, this is normal. Stir well before using, and add a splash of olive oil if it has thickened.

→ What pasta shapes work best for this salad?

Short pasta shapes like fusilli, farfalle, or penne are ideal as they hold the pesto sauce well and distribute ingredients evenly. Avoid long pasta like spaghetti, which can clump together when chilled.

→ How do I keep the pasta from sticking together?

After cooking, rinse the pasta under cold water to stop the cooking process and remove excess starch. Toss it with the pesto immediately to coat each piece, which prevents sticking and distributes flavor throughout.

→ Can I substitute the pine nuts?

Absolutely. Toasted sunflower seeds, walnuts, or almonds work wonderfully. For a nut-free version, use toasted sunflower or pumpkin seeds instead. Toast them lightly before adding to enhance their flavor.

→ How can I make this vegan?

Replace Parmesan cheese with nutritional yeast (about 1/4 cup) in the pesto, and omit the feta cheese topping. The basil pesto will remain creamy and flavorful with these simple substitutions.

→ Is this salad suitable for meal prep?

Yes, it keeps well refrigerated for up to 2 days. Store the pesto separately from pasta greens if you prefer, and combine just before serving. The arugula stays crispest when added closer to serving time.