Spring Green Pesto Pasta Salad

Last summer my neighbor hosted an impromptu backyard dinner and everyone brought something random. I threw together whatever green things I had in the fridge with some leftover pesto, and somehow it became the only dish people asked about. Someone actually took the serving bowl home empty because they wanted to finish it for lunch the next day.

My friend Sarah brought this to our annual spring potluck after her Italian grandmother taught her the trick of rinsing pasta in cold water. She insisted it was the only way to keep the texture perfect when serving it later. The whole bowl vanished before anyone even touched the grill.

Ingredients

• 300 g short pasta: Fusilli or farfalle catch the pesto in all their little crevices, making each bite perfectly coated
• 50 g fresh basil leaves: Pack them down tightly because basil wilts quickly and you want that intense green flavor to shine through
• 30 g pine nuts: Toast them in a dry pan until golden and fragrant, watching carefully since they go from perfect to burnt in seconds
• 50 g freshly grated Parmesan: Use the finest grate you can manage so it melts into the pesto instead of leaving gritty chunks
• 1 garlic clove: One small clove is plenty because raw garlic gets assertive as it sits in the fridge
• 120 ml extra virgin olive oil: Slow drizzling while the processor runs creates that silky restaurant style emulsion
• 1/2 lemon: Both the juice and zest balance the richness of the nuts and cheese
• 150 g frozen peas: Thawed in boiling water they become sweet little pops of freshness
• 75 g baby arugula: Adds a peppery kick that cuts through the creamy pesto beautifully
• 30 g extra pine nuts: These stay whole for crunch, creating texture contrast against the tender pasta

Instructions

Cook and cool the pasta:

Boil your pasta in generously salted water until it still has a tiny bite in the center, then scoop out that quarter cup of starchy water before draining. Rinse immediately under cold running water until the pasta feels completely cool to the touch, which stops the cooking and keeps each piece separate.

Prep the peas:

Drop those frozen peas into the boiling water for just two minutes, then drain and give them the same cold water treatment to lock in that bright green color and sweet flavor.

Make the pesto:

Pulse the basil, toasted pine nuts, Parmesan, garlic, lemon juice, salt and pepper until everything looks like coarse crumbs. With the motor running, pour that olive oil in a thin stream and watch it transform into the most gorgeous vibrant green sauce you have ever seen.

Bring it all together:

In your largest mixing bowl, tumble the cooled pasta with that fresh pesto, adding splashes of the reserved pasta water until the sauce coats every single piece. Gently fold in the peas, arugula, lemon zest and those extra toasted pine nuts until everything is beautifully distributed.

Save

My cousin served this at her wedding shower because she wanted something that felt fancy but could sit out for hours without worry. Guests kept asking where she ordered it from, genuinely shocked when she said she made it that morning.

Making It Yours

Sometimes I swap in sunflower seeds if someone has a nut allergy, and honestly the slightly earthier flavor works just as well. You can also add torn fresh mint or parsley for an herb garden vibe that feels even more springlike.

Perfect Timing

This is one of those rare dishes that tastes better after an hour in the fridge because the pesto really soaks into the pasta. I always make it at least two hours before serving, giving it a gentle toss and another squeeze of lemon right before guests arrive.

Serving Suggestions

A crisp white wine like Sauvignon Blanc cuts through the pine nut richness perfectly, though sparkling water with a lemon wedge works beautifully for lunch. The salad stands on its own as a main but also plays nicely alongside grilled vegetables or a simple roast chicken.

• Keep some extra lemon wedges on the table for those who love that acidic brightness
• If making ahead, reserve a handful of arugula to fold in right before serving for fresh color
• The pasta will drink up the pesto overnight, so plan to splash in a little more olive oil the next day

Save

There is something about a bowl full of bright green food that makes people happy before they even take a bite. This salad has become my go to for bringing sunshine to any table.

Recipe Questions & Answers

→ Can I make this pasta salad ahead of time?

Yes, you can prepare it up to 24 hours in advance. Store in an airtight container in the refrigerator and toss with fresh arugula and pine nuts just before serving to maintain texture.

→ What pasta shapes work best for this dish?

Short pasta varieties like fusilli, farfalle, or penne are ideal because they catch the pesto sauce and hold onto the peas and pine nuts. Choose shapes with nooks and crannies for maximum flavor retention.

→ How do I store leftovers?

Keep refrigerated in an airtight container for up to 2 days. The pesto may absorb into the pasta over time, so toss with a splash of olive oil and fresh lemon juice before serving leftovers.

→ Can I use store-bought pesto instead?

Absolutely. Use high-quality jarred pesto as a time-saver. You may want to add extra fresh lemon juice and pine nuts to replicate the brightness and crunch of the homemade version.

→ Is this suitable for meal prep?

This dish makes excellent meal prep. Portion into individual containers and store chilled. The flavors actually improve after sitting for a few hours as the pesto infuses the pasta more deeply.

→ What can I substitute for arugula?

Fresh spinach, baby kale, or mixed young greens work well. For more peppery bite, try watercress. If you prefer milder flavor, use fresh basil leaves or flat-leaf parsley.