Spring Green Pesto Pasta Salad

Last April, my neighbor Sarah brought this exact pasta salad to our block party and I literally hovered over the bowl the entire afternoon. Something about how the peppery arugula played against sweet peas and that bright, garlicky pesto just woke up my spring appetite. Now whenever I spot those first tender basil shoots at the farmers market, this recipe immediately jumps to mind.

I made this for my dads birthday picnic last month and watched my normally salad skeptical uncle go back for thirds. There is something genuinely satisfying about a dish that looks like it took hours but comes together in under thirty minutes.

Ingredients

• 300 g (10.5 oz) short pasta: Fusilli catches the pesto perfectly in those corkscrew ridges, though farfalle or penne work wonderfully too
• 50 g (2 cups) fresh basil leaves: Use the most fragrant leaves you can find, and avoid any that are flowering or turning dark
• 30 g (1/4 cup) pine nuts, toasted: Toasting unlocks this incredible buttery richness that raw pine nuts just cannot deliver
• 50 g (1/2 cup) freshly grated Parmesan cheese: Buy a wedge and grate it yourself, pre grated cheese has anti caking agents that make pesto grainy
• 1 garlic clove: One small clove is plenty, raw garlic can overpower delicate basil surprisingly fast
• 120 ml (1/2 cup) extra virgin olive oil: The good stuff matters here since it is one of the main flavors
• 1/2 lemon, juiced: Brightens everything and helps prevent the basil from oxidizing and turning brown
• 150 g (1 cup) frozen peas: Frozen peas are actually sweeter and more consistent than fresh, plus they require zero shucking
• 75 g (3 cups) baby arugula: Adds this lovely peppery kick that cuts through the rich pesto beautifully
• 30 g (1/4 cup) pine nuts, extra, toasted: These scattered on top provide such satisfying crunch in every forkful
• Zest of 1 lemon: Do not skip this, it brings an aromatic brightness that juice alone cannot achieve

Instructions

Cook and cool the pasta:

Boil the pasta in generously salted water until al dente, scoop out that precious 1/4 cup of starchy cooking water first, then drain and rinse under cold water until the pasta feels completely cool to the touch.

Blanch the peas:

Drop those frozen peas into boiling water for exactly 2 minutes, then drain and shock them with cold water so they stay vibrant green and sweetly crisp.

Make the pesto magic:

Pulse the basil, toasted pine nuts, Parmesan, garlic, lemon juice, salt, and pepper until combined, then drizzle in the olive oil while the motor runs until you have this gorgeous emerald green paste.

Bring it all together:

Toss the cooled pasta with the pesto, adding a splash of that reserved pasta water if it needs help coating every nook and cranny.

Add the fresh elements:

Fold in the blanched peas, arugula, lemon zest, and those extra toasted pine nuts, letting the residual warmth of the pasta slightly wilt the arugula.

Final seasoning check:

Taste and adjust with more salt, pepper, or lemon juice until the flavors pop exactly how you like them.

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This recipe has become my go to for potlucks because people always ask for the recipe, and it is incredibly forgiving. Last week I accidentally used spinach for half the basil and honestly, nobody noticed the difference.

Making It Your Own

The beauty of this pasta salad is how easily it adapts to whatever you have on hand. Sometimes I swap in mint for half the basil when I want something more herbaceous, or add sun dried tomatoes for a deeper, sweeter note.

Serving Suggestions

This shines alongside grilled fish or chicken, but honestly, I have eaten it as a standalone meal more times than I care to admit. The protein from the pine nuts and cheese makes it surprisingly filling on its own.

Storage And Timing

The arugula will wilt over time, so if you are meal prepping, store the arugula separately and fold it in just before serving. The pasta itself keeps beautifully for up to two days and the flavors actually develop more complexity overnight.

• Mix everything except the arugula up to 24 hours ahead
• Bring the salad to room temperature for about 20 minutes before serving cold food dulls flavor
• Add a splash more olive oil and lemon juice when refreshing leftovers

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Spring feels like it is meant to be eaten from a bowl like this, preferably somewhere outside with good friends and maybe a glass of something cold and white.

Recipe FAQs

→ Can I make this ahead of time?

Absolutely. Prepare everything up to 24 hours in advance and store it in an airtight container in the refrigerator. The flavors meld beautifully overnight, and the arugula stays pleasantly crisp.

→ What's the best pasta shape to use?

Short pasta with nooks and crannies works best—fusilli, farfalle, and penne are excellent choices. The texture holds the creamy pesto dressing perfectly and catches the peas and pine nuts in every bite.

→ How do I store leftovers?

Keep refrigerated in an airtight container for up to 2 days. Before serving again, toss with a splash of olive oil or lemon juice to refresh the flavors and revive the texture.

→ Can I use store-bought pesto?

Yes, though the homemade version offers unmatched freshness and brightness. If using prepared pesto, look for one without preservatives and adjust the lemon and salt to taste.

→ What substitutions work well?

Sunflower seeds replace pine nuts for a nut-free version. Nutritional yeast substitutes Parmesan for a vegan option. Swap arugula for baby spinach if you prefer milder greens, or add fresh mint for extra spring brightness.