Save My neighbor knocked on the door one May afternoon holding a grocery bag stuffed with basil from her garden. She warned me she had more than one person could handle, and within an hour, my kitchen smelled like summer had moved in early. I tossed together what I had on hand – cold pasta, some frozen peas, a handful of arugula – and that bowl became the thing everyone asked me to bring to potlucks for the next three years. It's one of those dishes that tastes like effort but comes together faster than you'd think.
I brought this to a backyard birthday once, and by the time I arrived, the bowl had shifted in the car and half the arugula was bruised. I almost turned around, but I tossed it anyway and no one noticed. In fact, someone asked if I'd wilted the greens on purpose because they'd soaked up the pesto so well. Sometimes a little mess works in your favor, and that day taught me to stop fussing and just let food be what it is.
Ingredients
- Short pasta (300 g): Fusilli and farfalle are my favorites here because their shapes catch the pesto in every crevice, and they stay firm even when chilled.
- Fresh basil leaves (50 g, packed): This is the heart of the dish, so use the freshest basil you can find and avoid anything that's starting to brown or smell grassy instead of sweet.
- Pine nuts (30 g for pesto, 30 g extra for topping): Toast them in a dry skillet until they smell nutty and golden, it only takes three minutes but transforms the flavor completely.
- Parmesan cheese (50 g, freshly grated): Grate it yourself from a block, the pre-grated stuff doesn't melt into the pesto the same way and can taste dusty.
- Garlic clove (1): One is plenty, raw garlic gets stronger as it sits, so start conservatively and add more only if you're serving it right away.
- Extra virgin olive oil (120 ml): Use something you'd happily dip bread into, because it's not just a base, it's a flavor you'll taste in every bite.
- Lemon (1/2 juiced, 1 zested): The juice brightens the pesto and keeps it from tasting flat, and the zest adds a pop of fragrance at the end.
- Frozen peas (150 g): They're sweet, convenient, and hold their shape after blanching better than fresh peas that can turn mushy.
- Baby arugula (75 g): Its peppery bite balances the richness of the pesto and adds color without needing to be cooked.
- Feta cheese (100 g, optional): Crumbled feta adds a creamy, salty contrast, but the dish is complete without it if you want to keep it simple.
- Fresh herbs like mint or parsley (optional): A handful of chopped mint makes this feel even more springlike, and parsley adds a clean, grassy note.
Instructions
- Cook the pasta:
- Boil the pasta in well salted water until it's al dente with a slight chew, then save a mugful of the starchy pasta water before draining. Rinse the pasta under cold water to stop the cooking and cool it down quickly so it doesn't clump.
- Blanch the peas:
- Drop the frozen peas into boiling water for just two minutes until they're bright green and tender, then drain and shock them in cold water to lock in that color. They should taste sweet and springy, not mushy.
- Make the pesto:
- Pulse the basil, toasted pine nuts, Parmesan, garlic, lemon juice, salt, and pepper in a food processor until it's chopped but still has some texture. Drizzle in the olive oil slowly while the motor runs until the pesto is smooth, creamy, and glossy.
- Toss the pasta with pesto:
- In a large bowl, mix the cooled pasta with the pesto, adding splashes of reserved pasta water to loosen it into a silky sauce that coats every piece. You want it glossy, not dry or clumpy.
- Add the vegetables and greens:
- Fold in the peas, arugula, lemon zest, and extra toasted pine nuts, then add the feta and herbs if you're using them. Toss gently so the arugula doesn't bruise too much and everything is evenly distributed.
- Adjust and serve:
- Taste and add more salt, pepper, or lemon juice if it needs brightness or depth. Serve it chilled or at room temperature, whichever feels right for the weather.
Save I made this for a work lunch once and a coworker who claimed she didn't like pesto scraped the bowl clean and asked for the recipe. She said it didn't taste like the jarred stuff she'd tried before, and that moment reminded me that homemade versions of anything can change someone's mind completely. Food has a way of rewriting what we think we know, one bite at a time.
Storing and Making Ahead
This salad is best the day you make it, when the arugula is still perky and the pesto tastes vibrant. If you need to make it ahead, toss the pasta with pesto and store it separately from the greens, then fold everything together an hour before serving. Leftovers keep in the fridge for up to two days, though the arugula will wilt and the pesto may dull slightly, so taste and add a squeeze of lemon or a drizzle of olive oil to bring it back to life.
Swaps and Variations
If you don't have pine nuts, toasted sunflower seeds or walnuts work beautifully and cost less. For a vegan version, swap the Parmesan for nutritional yeast and skip the feta, the pesto will still be creamy and flavorful. You can also add grilled chicken, chickpeas, or white beans to make it more filling, and swap the arugula for spinach or kale if that's what you have.
Serving Suggestions
This pasta salad shines at picnics, potlucks, or as a light lunch on a warm day when you want something satisfying but not heavy. It pairs well with grilled vegetables, crusty bread, or a simple green salad, and a glass of chilled Sauvignon Blanc or sparkling water with lemon makes it feel like a meal worth sitting down for.
- Serve it alongside grilled chicken or fish for a complete dinner.
- Pack it in jars for an easy lunch that travels well without getting soggy.
- Double the pesto and toss it with roasted vegetables or spread it on sandwiches later in the week.
Save This is the kind of dish that makes spring feel real, when the farmer's market is full of greens and you want something light but still filling. I hope it becomes a regular in your kitchen, too.
Kitchen Q&A
- → Can I make the pesto ahead of time?
Yes, homemade pesto can be prepared up to 2 days ahead and stored in an airtight container in the refrigerator. If making ahead, store the pesto separately from the pasta and toss together just before serving to maintain the best texture and vibrant color.
- → What type of pasta works best for this salad?
Short, sturdy pasta shapes like fusilli, farfalle, or penne work beautifully because they catch and hold the pesto sauce. These shapes also distribute the vegetables evenly throughout the dish. Cook to al dente for the best texture in a cold salad.
- → How do I keep the pesto from turning dark?
To maintain the vibrant green color, blanch the basil briefly in boiling water before processing, or work quickly and avoid over-processing. Add lemon juice to help preserve the color, and store any leftover pesto with a thin layer of olive oil on top to prevent oxidation.
- → Is this salad suitable for vegan diets?
Yes! Simply substitute nutritional yeast for Parmesan cheese and omit the feta if using. The pesto will still be delicious with the basil, pine nuts, garlic, olive oil, and lemon juice as the flavor base.
- → Can I prepare this salad the night before?
This salad is best served the day it's made for optimal texture and flavor. However, leftovers keep well refrigerated in an airtight container for up to 2 days. If preparing ahead, store the pesto and pasta separately, then combine just before serving.
- → What should I do if the pesto is too thick?
Add reserved pasta water, a tablespoon at a time, while tossing to reach your desired consistency. You can also add a touch more olive oil or lemon juice. The starch in the pasta water creates a silkier coating than oil alone.