Save My neighbor showed up one Saturday morning with a bowl of bright green pasta that smelled like summer had arrived early. She'd made too much for her book club, she said, but I think she just wanted to share something that made her happy. I stood there in my doorway, still in pajamas, fork in hand, tasting something so fresh and alive it woke me up faster than coffee ever could. That afternoon, I called her for the recipe, and by Sunday I'd made my own version twice.
I brought this to a potluck once, worried it might seem too simple next to all the fancy casseroles and marinated meats. Within twenty minutes, the bowl was empty and three people had taken photos of the recipe card I'd tucked beside it. One friend texted me later that week saying her kids, who normally won't touch anything green, had devoured it. That's when I realized this dish has a quiet magic to it.
Ingredients
- Short pasta (300 g): Fusilli or farfalle work best because their shapes catch the pesto in every bite, and they hold up beautifully when chilled.
- Fresh basil leaves (50 g): The soul of this dish, so use the brightest, most fragrant leaves you can find and pack them loosely into your measuring cup.
- Pine nuts (30 g plus extra): Toasting them until golden releases a buttery sweetness that makes the pesto sing, just watch them closely so they don't burn.
- Parmesan cheese (50 g): Freshly grated is essential here, the pre-shredded stuff has coatings that make the pesto grainy instead of silky.
- Garlic clove (1): One is enough to add warmth without overwhelming the delicate basil, you want a whisper, not a shout.
- Extra virgin olive oil (120 ml): Use a fruity, quality oil because it's a main flavor here, not just a binder.
- Lemon (1/2 plus zest): The juice brightens everything and the zest adds tiny bursts of citrus that wake up your taste buds.
- Frozen peas (150 g): They add sweetness and color, and blanching them quickly keeps them tender but not mushy.
- Baby arugula (75 g): Its peppery bite balances the richness of the pesto and wilts just slightly when tossed with warm ingredients.
- Feta cheese (100 g, optional): Crumbled on top, it adds creamy, tangy pockets that make each forkful a little different.
- Fresh herbs (optional): Mint or parsley bring an extra layer of freshness if you have them on hand.
Instructions
- Cook and cool the pasta:
- Boil the pasta in well salted water until it still has a little bite, then save a quarter cup of that starchy water before draining. Rinse the pasta under cold water to stop the cooking and cool it down fast.
- Blanch the peas:
- Drop the frozen peas into boiling water for just two minutes, then shock them in cold water so they stay bright green and sweet. Drain them well so they don't water down your salad.
- Blend the pesto:
- Toss the basil, toasted pine nuts, Parmesan, garlic, lemon juice, salt, and pepper into your food processor and pulse until chopped. With the motor running, pour in the olive oil slowly until the mixture turns creamy and smooth.
- Toss everything together:
- In a big bowl, mix the cooled pasta with the pesto, adding splashes of reserved pasta water to loosen it into a glossy coating. Fold in the peas, arugula, lemon zest, extra pine nuts, and any optional ingredients you're using.
- Adjust and serve:
- Taste it and add more salt, pepper, or lemon juice until it makes you smile. Serve it chilled or at room temperature, whichever feels right for the day.
Save Last spring, I made this for a picnic in the park with friends who hadn't seen each other in months. We sat on a blanket under a tree, passing the bowl around, and someone said it tasted like hope. It sounds dramatic, but I knew exactly what she meant. Food that's this bright and alive reminds you that good things are still happening, even when life feels heavy.
Making It Your Own
This recipe is forgiving and loves to be adapted. If you can't find pine nuts or they're too pricey, toasted sunflower seeds work beautifully and add a slightly earthier flavor. For a vegan version, swap nutritional yeast for the Parmesan and skip the feta, you'll still get a cheesy, umami richness. I've also added cherry tomatoes, roasted red peppers, and even grilled zucchini when I had them around, and each variation felt like a new dish.
Storage and Serving
This salad is one of those rare dishes that tastes even better the next day, after the flavors have had time to mingle and settle. Store it in an airtight container in the fridge for up to two days, though the arugula will wilt a bit, which honestly doesn't bother me. If you're making it ahead for a gathering, hold off on adding the arugula and extra pine nuts until just before serving so they stay crisp and fresh. Bring it to room temperature before serving if you can, the flavors open up and taste more vibrant.
Pairing and Occasions
I've served this at everything from casual backyard barbecues to slightly fancier dinner parties, and it always fits. It pairs wonderfully with grilled chicken, salmon, or even a simple roast, but it also stands alone as a light lunch or dinner on a warm evening. A crisp Sauvignon Blanc or a sparkling water with lemon is all you need on the side.
- Make extra pesto and toss it with roasted vegetables or spread it on sandwiches later in the week.
- If you're feeding a crowd, this recipe doubles easily without losing any of its charm.
- Leftovers can be gently warmed in a skillet for a completely different but equally delicious experience.
Save This is the kind of recipe that makes you feel capable and generous at the same time. Every time I make it, I remember that cooking doesn't have to be complicated to be meaningful.
Recipe Q&A
- → Can I make the pesto ahead of time?
Yes, prepare the pesto up to 2 days in advance and store it in an airtight container in the refrigerator. If the pesto darkens slightly, simply stir well before using. You can also freeze pesto in ice cube trays for up to 3 months.
- → How do I prevent the pasta from becoming mushy?
Cook the pasta until just al dente, then immediately rinse it under cold water to stop the cooking process. This prevents overcooking and helps maintain the pasta's firm texture when mixed with the pesto and other ingredients.
- → What pasta shapes work best?
Short, sturdy pasta shapes like fusilli, farfalle, or penne are ideal because they hold pesto and ingredients well. Avoid long pastas like spaghetti, which can clump together in a cold salad.
- → How long does this salad keep?
This salad is best enjoyed the day it's made for optimal freshness and texture. However, leftovers will keep refrigerated in an airtight container for up to 2 days. The arugula may wilt slightly, but flavors meld beautifully overnight.
- → Can I make this salad vegan?
Absolutely. Substitute nutritional yeast for Parmesan cheese and omit the feta. Use the same amount of nutritional yeast for a similar umami depth. All other ingredients are naturally vegan-friendly.
- → What's a good nut-free alternative?
Replace pine nuts with toasted sunflower seeds, pumpkin seeds, or walnuts in equal amounts. Toast them in a dry pan over medium heat for 3-4 minutes until fragrant, then cool before adding to the salad.