Save to Pinterest Last summer my neighbor Sarah brought this exact pasta salad to our block party and I literally hovered over the bowl the entire afternoon. The combination of peppery arugula cutting through rich pesto and sweet bursts of peas was somehow fresher than anything I'd ever made. I begged for the recipe before the party even ended. Now it's become my go to for every potluck because people always ask what makes it so special.
I made this for my sister's baby shower last spring and watched three different people ask for the recipe within twenty minutes. My mom who normally pretends not to like cold pasta went back for seconds. Something about how the lemon zest brightens everything makes people think you're some kind of kitchen genius when really it comes together in minutes.
Ingredients
- Short pasta: Fusilli or farfalle catch the pesto perfectly in those crevices and curves
- Fresh basil: The real star here so don't skimp because it makes the pesto sing
- Toasted pine nuts: Toasting them yourself makes such a huge difference in flavor
- Parmesan cheese: Freshly grated melts into the pesto better than store bought stuff
- Extra virgin olive oil: Use the good stuff since it carries so much flavor here
- Frozen peas: Blanching them keeps them bright green and sweet
- Baby arugula: Adds this perfect peppery bite that cuts through the richness
- Lemon: Both juice and zest because that acid wakes everything up
Instructions
- Cook the pasta:
- Boil until al dente then rinse under cold water until completely cool and stop cooking
- Blanch the peas:
- Drop frozen peas in boiling water for two minutes then immediately shock in cold water
- Make the pesto:
- Whirl basil toasted pine nuts Parmesan garlic lemon juice salt and pepper in a food processor then drizzle in olive oil while it runs
- Toss everything:
- Mix cooled pasta with pesto adding splashes of pasta water until silky then fold in peas arugula lemon zest and extra pine nuts
Save to Pinterest This salad has become my contribution to every friend's birthday dinner because it feels fancy but is totally make ahead. I love pulling it out of the fridge seeing that bright green color knowing it's going to be a hit. Sometimes the simplest dishes become the ones everyone remembers.
Make It Your Own
I've swapped feta for goat cheese when that's what I had in the fridge and honestly loved the tang even more. Fresh mint leaves torn in at the end make it feel incredibly fresh. Sometimes I add chopped asparagus in spring when it's everywhere at the market.
Serving Suggestions
This pasta salad holds up beautifully for hours so it's perfect for picnics or outdoor gatherings. I serve it alongside grilled chicken or fish for a light dinner. A crisp white wine like Sauvignon Blanc cuts through the pesto perfectly.
Storage & Prep
The pesto actually tastes better after sitting overnight so feel free to make that part ahead. Toss everything together within a few hours of serving because the arugula can wilt if it sits too long. Leftovers keep well refrigerated for two days though the pasta will drink up some of that pesto.
- Toast extra pine nuts and store separately to add right before serving
- Wait to add lemon zest until just before serving for brightest flavor
- Bring to room temperature for twenty minutes before serving if chilled
Save to Pinterest There's something so satisfying about a dish that looks beautiful on the table and makes people genuinely excited. This pasta salad has become my secret weapon for effortless hosting.
Answers to Recipe Questions
- → Can I make the pesto ahead of time?
Yes, prepare the pesto up to one day in advance and store it in an airtight container in the refrigerator. Add the olive oil just before using to prevent the basil from oxidizing and darkening.
- → What pasta shapes work best for this dish?
Short pasta shapes like fusilli, farfalle, or penne work well because their curves and texture hold the pesto beautifully. Avoid long pastas like spaghetti, which tend to slide off the pesto coating.
- → How can I make this vegan?
Replace Parmesan with nutritional yeast in the pesto for a savory umami flavor. Omit the feta cheese or use a plant-based alternative. All other ingredients are naturally vegan-friendly.
- → Is there a nut-free alternative?
Substitute toasted sunflower seeds for pine nuts in both the pesto and as a garnish. This maintains the nutty flavor and crunchy texture while accommodating nut allergies.
- → Why should I reserve pasta water?
Pasta water contains starch that helps the pesto emulsify and coat the pasta evenly. It creates a silky, luxurious consistency without adding more oil, ensuring the salad isn't heavy or dry.
- → Can I use frozen basil instead of fresh?
Fresh basil is recommended for the best flavor and vibrant color. Frozen basil becomes mushy and loses its bright taste. If fresh isn't available, consider using fresh herbs like parsley or mint as alternatives.