Spring Green Pesto Pasta Salad

Last spring, my neighbor Sarah brought a container of bright green pasta salad to our first potluck of the season. Everyone kept asking her what made it so vibrant, and she just smiled and said the secret was throwing handfuls of arugula into the pesto at the last minute. I've been making it ever since, tweaking things here and there, but that peppery bite remains the star.

I made this for my sister's baby shower last month when the temperature hit 85 degrees unexpectedly. The pregnant women went absolutely feral over it, something about the fresh peas and lemon hitting exactly right. Three different people asked for the recipe while standing in the dessert line.

Ingredients

• 300 g (10.5 oz) short pasta: Fusilli catches the pesto beautifully but farfalle works too, just dont go for spaghetti or you'll lose all the texture
• 50 g (2 cups) fresh basil leaves: Pack them down tight because basil wilts like crazy when you process it, and you want that intense green flavor to punch through
• 30 g (1/4 cup) pine nuts, toasted: I've burned so many batches of pine nuts, now I stand right there and shake the pan constantly the moment they go in
• 50 g (1/2 cup) freshly grated Parmesan cheese: Buy the wedge and grate it yourself, pre-grated has anti-caking agents that make your pesto gritty instead of smooth
• 1 garlic clove: One is plenty unless you want to repel vampires and your dinner guests, raw garlic gets aggressive fast
• 120 ml (1/2 cup) extra virgin olive oil: The good stuff matters here since it's one of the main flavors, no point in using cheap oil then wondering why it tastes flat
• 1/2 lemon, juiced: Cuts through the rich pine nuts and cheese, plus the acidity keeps everything tasting bright even after chilling
• Salt and freshly ground black pepper: Season as you go, not just at the end, otherwise the flavors never fully wake up
• 150 g (1 cup) frozen peas: Frozen are actually better here than fresh because they blanch up sweet and tender without getting starchy
• 75 g (3 cups) baby arugula: This is the game changer, it adds this peppery fresh bite that balances all the richness
• 30 g (1/4 cup) pine nuts, extra, toasted: The crunch on top is non-negotiable, textural contrast makes cold pasta actually enjoyable
• Zest of 1 lemon: Use a microplane and avoid the white pith, that's where all the bitterness lives

Instructions

Cook the pasta smart:

Boil your pasta in well-salted water until it's just barely al dente, then scoop out 1/4 cup of that starchy water before draining, rinse immediately under cold water so it stops cooking and stays loose

Prep the peas:

Drop those frozen peas into boiling water for exactly 2 minutes, then rush them into an ice bath or under super cold water, you want them bright green, not gray and mushy

Make the magic pesto:

Pulse the basil, toasted pine nuts, Parmesan, garlic, lemon juice, and a pinch of salt until it's starting to come together, then drizzle in the olive oil while the motor runs until it transforms into this gorgeous emerald cream

Bring it together:

Toss the cooled pasta with all that pesto, adding a splash of the reserved pasta water if it's clinging too thickly, then fold in the peas, arugula, lemon zest, and those extra toasted pine nuts until everything is coated and vibrant

Save to Pinterest

My friend's 8-year-old, who usually survives on exactly three foods, tried this at a barbecue and went back for thirds. Her mom texted me the next day asking for the recipe because apparently the kid wouldn't stop talking about the green pasta. Now it's the only way she can get greens into her.

Make It Your Own

Swap in sunflower seeds if pine nuts feel too fancy or expensive, they toast up beautifully and add the same crunch. Nutritional yeast works instead of Parmesan if you're doing dairy-free, just add an extra pinch of salt since it's less sharp.

Serving Situation

This is the dish that travels well to potlucks but also holds up in the fridge for those days when cooking feels impossible. It actually gets better after sitting for an hour, letting all those flavors settle into each other.

Timing Is Everything

Make it the morning you're serving it, not days ahead. The arugula will eventually wilt and lose that fresh peppery punch that makes this special. It keeps for about 2 days, but texture-wise, day one is absolute perfection.

• Let the pasta salad sit at room temperature for 15 minutes before serving if it's been in the fridge, the flavors wake up
• Store any leftovers in an airtight container and give it a good toss before serving again
• Add a splash of olive oil and another squeeze of lemon if it seems dry the next day

Save to Pinterest

There's something so satisfying about a dish that looks complicated but comes together in the time it takes to boil pasta. This one's become my go-to for whenever I need to feed people and actually want to enjoy the party instead of being stuck in the kitchen.

Recipe FAQs

→ Can I make this ahead of time?

Yes, this tastes best when made fresh but keeps well refrigerated for up to 2 days. The flavors meld together beautifully overnight. Add the arugula just before serving to maintain its crisp texture.

→ What pasta shapes work best?

Short pasta varieties like fusilli, farfalle, or penne are ideal because their shapes catch the pesto and small ingredients. The ridges and curves help hold everything together in each bite.

→ How do I make it nut-free?

Substitute toasted sunflower seeds for the pine nuts in both the pesto and topping. They provide similar crunch and nutty flavor without the tree nuts, making it safe for those with allergies.

→ Can I use store-bought pesto?

While homemade pesto offers the freshest flavor, a high-quality store-bought basil pesto works perfectly in a pinch. Look for one without preservatives for the best taste and texture.

→ How do I make it vegan?

Replace the Parmesan with nutritional yeast in the pesto and omit any feta cheese. The result remains creamy and savory while being completely plant-based and dairy-free.

→ What can I serve with this?

This pairs wonderfully with grilled vegetables, crusty bread, or a simple green salad. For beverages, try a crisp Sauvignon Blanc or sparkling water with fresh lemon to complement the bright flavors.