Save to Pinterest Last April, my sister dropped by with an enormous bag of fresh basil from her garden, insisting I had to try making pesto from scratch. I was skeptical—my previous attempts ended up bitter and brown—but something about the bright, herbaceous scent filling my kitchen that afternoon changed everything. We ended up throwing this pasta salad together on impulse, adding whatever looked good from the fridge, and it became the hit of our impromptu picnic.
I made this for a friends birthday potluck last month, and honestly, I was nervous. Pasta salad can sometimes feel like an afterthought, but this bowl was empty before anyone even touched the main dishes. Three people asked for the recipe, and someone actually said it tasted like something from a restaurant. Thats the moment I knew this wasnt just another side dish.
Ingredients
- Short pasta: Fusilli or farfalle catch the pesto beautifully in their curves
- Fresh basil: The heart of this dish, so please dont skip making your own pesto
- Pine nuts: Toasting them first brings out a buttery richness that makes all the difference
- Parmesan: Adds that salty umami depth that balances the bright herbs
- Frozen peas: They sweeten beautifully when blanched and add the perfect pop of color
- Baby arugula: Brings a peppery bite that cuts through the rich pesto
- Lemon: Both juice and zest wake everything up and keep flavors vibrant
Instructions
- Cook and cool the pasta:
- Boil your pasta until perfectly al dente, then reserve some starchy water before draining. Rinse under cold water immediately to stop the cooking—this keeps it from getting mushy later.
- Prep the peas:
- Give those frozen peas a quick 2 minute bath in boiling water, then shock them in cold water. They stay bright green and surprisingly sweet.
- Make the magic pesto:
- Blend basil, toasted nuts, Parmesan, garlic, lemon juice, and seasoning. Stream in the olive oil while the motor runs, and taste as you go—that's how you get it just right.
- Bring it all together:
- Toss the cooled pasta with that gorgeous pesto, adding splashes of pasta water until it coats each piece. Then fold in the peas, arugula, lemon zest, and extra toasted pine nuts.
Save to Pinterest There's something about serving this that makes people linger. The colors are so welcoming, that bright green against the white bowl, and somehow it tastes like sunshine even on cloudy days. My roommate actually requests it for her birthday dinner now.
Making It Your Own
I've learned that pasta salad thrives on adaptation. Sometimes I'll add thin asparagus ribbons in spring, or cherry tomatoes when summer hits. The pesto is forgiving too—try adding a handful of parsley or mint for extra freshness.
Serving Suggestions
This works beautifully as a standalone light meal, especially alongside some crusty bread and a simple green salad. For heartier appetites, it pairs perfectly with grilled chicken or white fish. The leftovers are fantastic for lunch the next day.
Storage And Timing
The flavors actually meld and improve after a few hours in the refrigerator, making it ideal for meal prep or parties. However, I always add the arugula and pine nuts right before serving so they stay crisp and fresh.
- Store in an airtight container for up to 2 days
- Bring to room temperature for 15 minutes before serving
- Squeeze fresh lemon juice over leftovers to brighten flavors again
Save to Pinterest Every time I make this, I'm transported back to that sunny afternoon in my kitchen with my sister, experimenting with basil and laughter. Some recipes are just meant to be shared.
Recipe Questions & Answers
- → Can I make the pesto ahead of time?
Yes, the pesto can be made up to 2 days in advance and stored in an airtight container in the refrigerator. You may need to give it a quick stir before using, as the oil may separate slightly.
- → How long does this salad keep?
This salad is best served the day it's made for optimal freshness and texture. Leftovers keep well refrigerated in an airtight container for up to 2 days, though the pasta may absorb more pesto over time.
- → What pasta shapes work best?
Short pasta shapes with texture work best for holding the pesto. Fusilli, farfalle, and penne are excellent choices, as their ridges and curves catch and cling to the sauce beautifully.
- → How do I make this vegan?
Replace the Parmesan cheese with nutritional yeast in the pesto for a similar umami flavor. Omit the feta cheese or use a vegan feta alternative if desired. All other ingredients are naturally plant-based.
- → Can I substitute the pine nuts?
Absolutely. Toasted sunflower seeds, walnuts, or almonds work well as substitutes. For a nut-free version entirely, use toasted sunflower seeds or pumpkin seeds in both the pesto and as garnish.
- → What temperature should I serve this?
This salad is delicious served chilled straight from the refrigerator or at room temperature. Both options allow the flavors to shine through beautifully. Choose based on your preference and the season.