Spring Green Pesto Pasta Salad

The windows were open and a warm breeze was drifting through my kitchen when I first threw this pasta salad together for an impromptu potluck. I had a massive bunch of wilting basil from the farmers market and a random assortment of spring vegetables, nothing that seemed to belong together until the food processor started whirring. Something about the bright green pesto clinging to each curve of fusilli, studded with sweet peas and that peppery bite of arugula, made the whole room feel lighter. My friend Sarah took one bite and actually groaned, asking for the recipe right then and there between mouthfuls.

Last June I made this for my sister's baby shower, setting up a little assembly line on the kitchen counter while we caught up and laughed about old times. The pesto filled the entire house with this intoxicating basil aroma that had people drifting into the kitchen, asking what smelled so incredible. It disappeared before the main dishes even came out, and three different guests texted me later that week begging for the recipe. There is something about fresh spring greens and that tangy brightness that makes people feel cared for, like you put real thought into feeding them something beautiful.

Ingredients

• 300 g (10.5 oz) short pasta: Fusilli catches the pesto beautifully in those spiral ridges, but farfalle works just as well and looks darling on a spring table
• 50 g (2 cups) fresh basil leaves: The absolute star here, so give those leaves a gentle wash and dry them thoroughly or your pesto turns watery and sad
• 30 g (1/4 cup) pine nuts: Toast these in a dry pan until golden and fragrant, watching constantly like a hawk because they burn faster than you would believe
• 50 g (1/2 cup) freshly grated Parmesan: Use the good stuff you grate yourself, that pre grated powder has no soul and will make your pesto taste disappointingly flat
• 1 garlic clove: One small clove is plenty, raw garlic gets aggressive fast and you want that background warmth not a punch in the face
• 120 ml (1/2 cup) extra virgin olive oil: The good oil matters here since it is carrying all those fresh flavors straight to your tastebuds
• 1/2 lemon, juiced: Acid cuts through all that richness and wakes everything up, plus it keeps the basil from turning brown
• Salt and freshly ground black pepper: Taste as you go, pesto needs more salt than you think to sing
• 150 g (1 cup) frozen peas: Flash blanched so they stay sweet and bright green, mushy gray peas have no place in this salad
• 75 g (3 cups) baby arugula: That peppery bite creates the most gorgeous contrast with the sweet peas and creamy pesto
• 30 g (1/4 cup) pine nuts, extra: More toasted nuts on top because texture contrast is what makes a salad interesting
• Zest of 1 lemon: Those fragrant oils in the zest carry all the bright lemon essence without adding any acid
• 100 g (3.5 oz) feta cheese (optional): Salty crumbles tucked throughout make this feel substantial enough for a light dinner

Instructions

Cook the pasta to perfect tenderness:

Boil those shapes in generously salted water until they still have a tiny bite in the center, then scoop out some pasta water before draining like your future happiness depends on it because that starchy liquid is pure magic.

Give everything an icy bath:

Rinse the cooked pasta under cold running water until it is completely chilled, stopping the cooking process so your vegetables stay crisp and vibrant rather than sad and wilted.

Blanch those precious peas:

Drop the frozen peas into boiling water for exactly two minutes, then immediately drain and shock them in cold water to lock in that gorgeous spring green color.

Make the most incredible pesto:

Whirl basil, toasted nuts, Parmesan, garlic, lemon juice, and a pinch of salt in your food processor until everything is finely chopped, then drizzle in that beautiful olive oil while the motor runs until it becomes this luscious vibrant green sauce.

Bring it all together:

Toss the cooled pasta with all that pesto, adding splashes of the reserved pasta water until every single piece is coated in this creamy gorgeousness.

Fold in the spring garden:

Gently combine the pesto coated pasta with bright peas, peppery arugula, fragrant lemon zest, and those extra toasted pine nuts until everything is beautifully distributed.

Let the flavors become friends:

Taste a big forkful and adjust with more salt, pepper, or lemon juice until it hits all the right notes, then let it rest for at least 20 minutes so the flavors can really get to know each other.

Save

My grandmother always said the best recipes are the ones that make people feel something, and this pasta salad has become the dish I bring to celebrate every tiny joy. There is something about twirling those bright green pesto coated noodles on your fork that feels like eating a handful of spring itself. I have watched people go back for third helpings, standing around the serving bowl at parties because sometimes food is just that good.

Make It Your Own

Once you have the basic formula down, this pasta salad becomes a canvas for whatever makes your heart sing. Sometimes I swap in spinach when basil feels precious, or use walnuts when pine nuts feel too indulgent. The beauty is in the bright fresh sauce and those sweet pops of peas, everything else is just decoration.

Serving Suggestions

This dish shines alongside anything grilled, from simple vegetables to burgers to roasted chicken, because that bright pesto cuts through rich smoky flavors perfectly. I have served it as the main event with some crusty bread and a glass of crisp white wine, and honestly, nobody missed the meat. The leftovers pack beautifully for lunch the next day, though the pine nuts lose some of their crunch.

Storage and Timing

The salad keeps surprisingly well for two days in the refrigerator, though I recommend adding the arugula fresh each time you serve it so it maintains that lovely peppery bite. Make the pesto up to three days ahead and store it in a jar with a thin layer of olive oil on top to prevent oxidation.

• If taking this to a picnic, pack the pine nuts separately and sprinkle them on right before serving
• The pesto thickens in the fridge, so stir in a splash of water or olive oil to bring it back to life
• Room temperature is when this salad truly shines, so take it out of the fridge about 30 minutes before serving

Save

Every time I make this pasta salad, I am reminded that the simplest dishes prepared with care are often the ones that bring the most joy. There is something about eating something so vibrant and alive that makes you feel vibrant and alive too.

Recipe FAQs

→ Can I make this pasta ahead of time?

Yes, this dish actually benefits from sitting for 1-2 hours before serving, allowing the flavors to meld. It can be made up to 24 hours in advance, though the arugula will wilt slightly. For best texture, add fresh arugula just before serving if making ahead.

→ What pasta shapes work best?

Short pasta with curves or ridges work wonderfully because they catch the pesto. Fusilli, farfalle (bow ties), rotini, and penne are excellent choices. The nooks and crannies help hold the creamy pesto sauce and small ingredients like peas.

→ How do I store leftovers?

Store in an airtight container in the refrigerator for up to 2 days. The pasta may absorb some pesto as it sits, so toss with a splash of olive oil and fresh lemon juice before serving leftovers to revive the flavors.

→ Can I use store-bought pesto?

Absolutely. Use about 1 cup (240ml) of high-quality refrigerated pesto. You may want to add extra fresh lemon juice and zest to maintain the bright flavor profile. Taste and adjust seasonings before serving.

→ What can I substitute for pine nuts?

Toasted walnuts, almonds, or cashews work well in the pesto. For a nut-free version, use toasted sunflower seeds or pumpkin seeds. They'll provide similar crunch and richness while accommodating allergies.

→ Is this suitable for meal prep?

This is excellent for meal prep. Portion into individual containers for up to 4 days. The flavors develop beautifully over time. Keep fresh herbs separate and add just before eating for the brightest presentation.