Save to Pinterest Last summer my neighbor Sarah texted me at 7am saying she'd discovered the perfect spring pasta salad and would I please come taste test. I walked over still in my pajamas to find her kitchen smelling like a basil farm, sunshine streaming through the window onto this gorgeous green bowl of pasta. We stood at the counter eating it straight from the mixing bowl with forks, neither of us bothering with plates. The way the peppery arugula played against sweet peas and that bright lemon hit just clicked.
I made this for my sister's baby shower last month and watched three different people ask for the recipe within five minutes of each other. My mom actually went back for thirds, which she literally never does at parties. Something about the combination of cold pasta with that vibrant, herby sauce just makes people feel taken care of. Plus it travels beautifully to picnics without getting sad or soggy.
Ingredients
- 300 g (10.5 oz) short pasta: Fusilli or farfalle catch the pesto beautifully in their curves
- 50 g (2 cups) fresh basil leaves: Pack them down tightly to get the most intense flavor
- 30 g (1/4 cup) pine nuts, toasted: Toasting them first transforms their flavor completely
- 50 g (1/2 cup) freshly grated Parmesan cheese: Use the finest grate you can manage
- 1 garlic clove: One is enough, raw garlic can overpower quickly
- 120 ml (1/2 cup) extra virgin olive oil: The good stuff matters here, you can taste it
- 1/2 lemon, juiced: Cuts through the richness and keeps everything bright
- Salt and freshly ground black pepper: Season generously at every stage
- 150 g (1 cup) frozen peas: Even frozen ones work perfectly here
- 75 g (3 cups) baby arugula: Adds that perfect peppery bite
- 30 g (1/4 cup) pine nuts, extra: These provide the most satisfying crunch
- Zest of 1 lemon: Do not skip this, it makes the whole dish sing
- 100 g (3.5 oz) feta cheese, crumbled (optional): Adds a lovely creamy contrast
- Fresh herbs (optional): Mint or parsley make it even more special
Instructions
- Cook the pasta perfectly:
- Boil salted water and cook pasta until al dente, then reserve some pasta water before rinsing under cold water to stop the cooking
- Prepare the peas:
- Blanch frozen peas in boiling water for just 2 minutes, then rinse under cold water to keep them bright green and sweet
- Make the pesto magic:
- Blend basil, toasted pine nuts, Parmesan, garlic, lemon juice, salt and pepper, then drizzle in olive oil while the motor runs until smooth and creamy
- Bring it all together:
- Toss cooled pasta with pesto, adding pasta water as needed for silkiness, then fold in peas, arugula, lemon zest, and extra pine nuts
- Finish and serve:
- Add crumbled feta or fresh herbs if using, taste for seasoning, and serve chilled or at room temperature
Save to Pinterest This salad has become my go-to for every potluck and picnic since that first taste test at Sarah's house. There's something about eating cold pasta with fresh greens that just feels like celebration, like you're honoring the season with every forkful. I love how the flavors get even better after an hour in the fridge, everything mingling and getting more friendly.
Making It Your Own
I've started swapping in sunflower seeds when my nut allergic cousin comes over, and honestly, I can barely tell the difference. The pesto still has that gorgeous depth and crunch. Sometimes I'll add chopped fresh mint if my herb garden is going crazy, which makes it feel even more springlike and special.
Storage Secrets
Best eaten the day you make it, but I've happily eaten leftovers for lunch the next day. The arugula will soften a bit but the flavors actually develop more depth. Just give it a quick stir and maybe squeeze a little more lemon over it to wake everything back up before serving.
Perfect Pairings
This pasta salad sings alongside anything grilled, from simple chicken to vegetable skewers. I love serving it with a crisp white wine that echoes the lemon notes in the dressing. The contrast between the cold, herby pasta and something hot from the grill is just perfect.
- Keep extra lemon wedges on hand for squeezing over individual portions
- Add the arugula right before serving if you want it extra crisp
- A drizzle of good olive oil right before serving brings everything together
Save to Pinterest Hope this becomes your spring tradition too, the dish that makes everyone feel like sunshine is finally here to stay.
Recipe Q&A
- → Can I make the pesto ahead of time?
Yes, pesto can be prepared up to 2 days in advance. Store it in an airtight container in the refrigerator. You may need to add a touch of fresh olive oil before tossing with pasta to restore the silky consistency.
- → How do I keep the arugula from wilting?
Fold the arugula in just before serving rather than mixing it earlier. This maintains its peppery crunch and vibrant green color throughout the meal.
- → What pasta shapes work best?
Short, textured pasta shapes like fusilli, farfalle, or penne work wonderfully as they hold the pesto and vegetables well. Avoid long, thin pasta as it doesn't capture the ingredients effectively.
- → Is this suitable for meal prep?
Best served the day it's made for optimal texture and flavor. Leftovers keep refrigerated for up to 2 days, though the arugula may soften slightly over time.
- → How can I make this vegan?
Replace Parmesan with nutritional yeast in the pesto and omit feta cheese. All other ingredients are naturally plant-based. The flavor and richness remain excellent with these simple substitutions.
- → What should I serve alongside this?
Pair with a crisp Sauvignon Blanc, chilled sparkling water with lemon, or a light white wine. For a complete meal, serve with crusty bread and a simple green salad.