Save to Pinterest The smell of basil always takes me straight to my grandmother's kitchen window, where she kept three stubborn pots of it despite our city apartment getting barely any sun. This pasta salad happened by accident one May afternoon when I had leftover pesto and a bag of frozen peas I'd forgotten about. I tossed them with cold pasta, added some arugula that was about to wilt, and suddenly had something I actually wanted to eat for lunch three days in a row. It's become my default whenever I need to bring something to a potluck and don't want to overthink it.
I brought this to a spring picnic last year, and my friend Sarah, who claims to hate cold pasta, went back for seconds. She said it was the lemon zest that got her, that little bright note that made everything taste alive. I'd almost skipped it that day because I couldn't find my zester, but I'm glad I dug through the drawer. Now I can't imagine the dish without that citrus edge hitting you halfway through each bite.
Ingredients
- Short pasta (fusilli, farfalle, or penne): Shapes with ridges or curves hold the pesto better than smooth tubes, and fusilli is especially good at catching those little peas in its spirals.
- Fresh basil leaves: Use the softer top leaves if you can, they blend smoother and taste sweeter than the tough stems near the bottom.
- Pine nuts: Toasting them for just three minutes in a dry pan transforms them from bland to nutty and almost buttery, just don't walk away or they'll burn.
- Parmesan cheese: Freshly grated makes a world of difference here, the pre-shredded stuff has a weird grainy texture that never quite melts into the pesto.
- Garlic clove: One raw clove is assertive but not aggressive, if you're nervous about garlic breath, use half.
- Extra virgin olive oil: This is where you use the good stuff from the back of the cupboard, it's the base of your pesto and you'll taste every bit of it.
- Lemon: Both juice and zest give you two different kinds of brightness, the juice blends in and the zest gives you little bursts of flavor.
- Frozen peas: They're sweeter than fresh in most seasons and you don't have to shell anything, just blanch them for two minutes and they're perfect.
- Baby arugula: The smaller leaves are less bitter and wilt just slightly when you toss them with warm pesto coated pasta.
- Feta cheese (optional): Crumbled feta adds a creamy, tangy contrast that makes this feel a little more substantial if you're serving it as a main.
Instructions
- Cook the pasta:
- Boil it in well salted water (it should taste like the sea) until it still has a little bite, then save a coffee mug full of that starchy water before you drain. Rinse the pasta under cold water to stop the cooking and cool it down quickly.
- Blanch the peas:
- Drop them into boiling water for just two minutes so they stay bright green and sweet, then shock them in cold water. This keeps them from turning that sad olive color and makes them taste like spring.
- Make the pesto:
- Toss everything into the food processor and pulse until it's chopped, then drizzle the olive oil in slowly while it's running. You want it smooth but not pureed into baby food, a little texture is good.
- Toss the pasta:
- Pour the pesto over your cooled pasta in a big bowl and use tongs to coat every piece. Add that reserved pasta water a tablespoon at a time if it looks dry, the starch helps the pesto cling.
- Add the greens and extras:
- Fold in the peas, arugula, lemon zest, and toasted pine nuts gently so the arugula doesn't bruise. If you're using feta or herbs, this is when they go in.
- Adjust and serve:
- Taste it and add more salt, pepper, or lemon juice until it makes you want to keep eating. Serve it cold or let it sit at room temperature for about twenty minutes, both ways are good.
Save to Pinterest This pasta salad is what I make when I want people to think I tried harder than I did. It looks vibrant and tastes fresh, but really it's just a food processor and some boiling water. My neighbor once asked for the recipe after a backyard barbecue, and when I told her how easy it was, she didn't believe me until I walked her through it the next weekend. Now she brings it to everything and people ask her for the recipe, and I love that this simple thing has made its way into other kitchens.
Making It Your Own
I've swapped in spinach when I didn't have arugula, added cherry tomatoes when they were sweet in summer, and once threw in some shredded rotisserie chicken when my brother showed up hungry. The pesto is the anchor, but everything else can flex based on what's in your fridge. A handful of chopped fresh mint or parsley makes it taste even brighter, and sometimes I'll add a pinch of red pepper flakes if I want a little heat in the background.
Storing and Serving
This is one of those rare dishes that actually improves after a few hours in the fridge, the flavors marry and the pasta soaks up the pesto in a way that makes every bite more cohesive. If you're making it the night before, hold back half the arugula and add it fresh right before serving so you get that peppery crunch. It'll keep for two days covered in the fridge, though the arugula will wilt more with time, just toss in a handful of fresh greens to wake it back up.
What to Serve It With
I usually serve this alongside grilled chicken or fish if I'm feeding people who need a protein centerpiece, but honestly it's hearty enough on its own with the cheese and nuts. A simple green salad or some crusty bread on the side is all you need. It's also great packed into containers for lunch the next day, though I always add a squeeze of fresh lemon right before eating to bring it back to life.
- Grilled lemon chicken thighs with garlic and herbs.
- A crisp white wine like Sauvignon Blanc or a cold sparkling water with cucumber.
- Sliced baguette with salted butter, because sometimes simple is exactly right.
Save to Pinterest This is the kind of recipe that makes you look like you know what you're doing in the kitchen, even if you're still figuring it out. I hope it becomes one of those things you make without thinking, the way I do now every time spring arrives and I just want something green and easy.
Recipe FAQs
- → Can I make the pesto ahead of time?
Yes, the pesto can be prepared up to 2 days in advance and stored in an airtight container in the refrigerator. You can also assemble the entire salad ahead and keep it chilled until serving.
- → What pasta shapes work best for this dish?
Short pasta varieties like fusilli, farfalle, or penne are ideal because their shapes trap and hold the pesto sauce. However, you can use any pasta shape you prefer.
- → How do I keep the arugula from wilting?
Add the arugula just before serving or fold it in gently at the last moment. If making ahead, store the arugula separately and combine with other ingredients when ready to serve.
- → Is this dish suitable for a vegan diet?
Yes, substitute nutritional yeast for the Parmesan cheese and omit the feta. The rest of the ingredients are naturally plant-based, making it a delicious vegan option.
- → Can I prepare this without pine nuts?
Absolutely. Toasted sunflower seeds, walnuts, or almonds work as excellent substitutes. You can also make a nut-free version using roasted chickpeas for added crunch and protein.
- → How long does this salad keep refrigerated?
The salad keeps well in the refrigerator for up to 2 days in an airtight container. For best flavor and texture, consume within 24 hours. The arugula may soften slightly over time.