Spring Green Pesto Pasta Salad

My neighbor showed up at my door one Saturday morning with a bowl of cold pasta that smelled like summer in Italy. She insisted I try it before it got warm, and I stood there in my pajamas eating forkfuls of something so bright and green I couldn't stop asking questions. That afternoon, I made my own version with whatever greens I had, and it became my most-requested potluck dish. Now every spring, when basil starts appearing at the farmers market, I make this salad before anything else.

I brought this to a spring picnic where everyone else had brought sandwiches and chips. By the time I looked up, the bowl was empty and three people were asking for the recipe. One friend told me later she made it for her book club, and now they request it every meeting. It's become one of those dishes people associate with good weather and easy conversation.

Ingredients

• Short pasta (fusilli, farfalle, or penne): Shapes with nooks and ridges hold onto the pesto better than smooth pasta, and they look prettier in a salad bowl.
• Fresh basil leaves: The backbone of the pesto, and it should smell almost sweet when you tear a leaf; wilted basil makes a dull, brownish sauce.
• Pine nuts: Toasting them until they're golden releases oils that make the pesto taste richer and less flat.
• Parmesan cheese: Freshly grated is essential because the pre-shredded stuff has anti-caking agents that make pesto gritty instead of creamy.
• Garlic clove: One clove is enough; more than that and the garlic takes over and you lose the basil.
• Extra virgin olive oil: Use something you'd happily dip bread into because the flavor comes through in every bite.
• Lemon juice and zest: The juice brightens the pesto, and the zest adds little bursts of citrus that wake up the whole salad.
• Frozen peas: They turn sweet and tender after a quick blanch and add pops of color that make the bowl look like springtime.
• Baby arugula: It wilts slightly when tossed with warm pesto, but keeps a peppery edge that cuts through the richness.
• Feta cheese (optional): Crumbled feta adds salty, creamy pockets that contrast beautifully with the herbaceous pesto.

Instructions

Cook the pasta:

Boil the pasta in well-salted water until it still has a slight bite, then drain and rinse it under cold water to stop the cooking. Reserve a bit of the starchy pasta water before draining; it helps the pesto cling to every piece.

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. Overdoing it turns them musty and dull.

Make the pesto:

Pulse basil, toasted pine nuts, Parmesan, garlic, lemon juice, salt, and pepper in a food processor until roughly chopped. Then, with the motor running, drizzle in olive oil slowly until the mixture turns into a smooth, vibrant green paste that smells like a garden.

Toss everything together:

In a large bowl, mix the cooled pasta with the pesto, adding splashes of reserved pasta water until the sauce coats every piece without pooling at the bottom. Fold in the peas, arugula, lemon zest, extra toasted pine nuts, and any optional add-ins like feta or fresh herbs.

Adjust and serve:

Taste and add more salt, pepper, or lemon juice until it feels balanced and bright. Serve it chilled from the fridge or let it sit at room temperature for about twenty minutes before serving.

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My sister made this for her daughter's birthday party, and the kids surprised everyone by eating it alongside their pizza. One little boy asked if the green stuff was from a superhero because it tasted so good. That's when I realized this salad works for everyone, not just adults at fancy potlucks.

Make It Your Own

If you don't have pine nuts or they're too expensive, sunflower seeds work beautifully and taste almost as rich when toasted. I've also swapped arugula for spinach when I couldn't find any, and it was milder but still delicious. For a bigger meal, toss in shredded rotisserie chicken or grilled shrimp. Some people like adding halved cherry tomatoes for sweetness, and I've seen friends stir in chopped sun-dried tomatoes for a deeper, tangy flavor.

Storing and Serving

This salad tastes best the day you make it, but it holds up well in the fridge for up to two days in an airtight container. The pesto may darken slightly, which is normal, but the flavor stays bright. If it looks dry after chilling, stir in a splash of olive oil or a squeeze of lemon juice before serving. I like to bring it to room temperature for about fifteen minutes before serving so the flavors open up and the pasta doesn't taste cold and stiff.

What to Serve Alongside

This pairs beautifully with grilled chicken, lamb chops, or a simple piece of seared salmon. For a lighter meal, serve it with crusty bread and a green salad dressed in lemon vinaigrette. It also works as a side at barbecues next to burgers or grilled vegetables. I've served it with a chilled Sauvignon Blanc or sparkling water with lemon, and both felt right.

• Bring it to outdoor gatherings because it travels well and doesn't need reheating.
• Double the pesto recipe and freeze half for quick weeknight pastas later.
• Garnish with extra Parmesan shavings and a drizzle of olive oil just before serving for a restaurant look.

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This salad reminds me why spring cooking feels so effortless and joyful. It comes together quickly, tastes like something special, and always makes people happy.

Recipe FAQs

→ Can I make the pesto ahead of time?

Yes, you can prepare the pesto up to 1 day in advance. Store it in an airtight container in the refrigerator. To prevent browning, press plastic wrap directly onto the pesto surface. Toss with pasta shortly before serving for best flavor and color.

→ What's the best way to keep the pasta from clumping?

Rinse the cooked pasta under cold water immediately after draining to stop the cooking process and remove excess starch. Toss with a small amount of olive oil if preparing ahead. When combining with pesto, mix gently and add reserved pasta water gradually to achieve a silky consistency without clumping.

→ How should I store leftovers?

Keep any leftovers in an airtight container in the refrigerator for up to 2 days. The salad tastes best enjoyed the day it's made, though it remains fresh when stored properly. If the pasta seems dry when serving leftovers, drizzle with a bit more olive oil or lemon juice to refresh.

→ What are suitable substitutions for pine nuts?

Toasted sunflower seeds, pumpkin seeds, or walnuts work well as alternatives. For a nut-free version, use sunflower or pumpkin seeds in equal amounts. Toast any substitute briefly before using to enhance flavor and texture. Adjust the quantity slightly depending on the substitute's density.

→ Can I make this dish vegan?

Absolutely. Replace Parmesan cheese with nutritional yeast in the pesto for a cheesy umami flavor, and omit the feta cheese topping. All other ingredients are naturally plant-based. The result maintains the same vibrant, creamy texture and herbaceous taste.

→ What pasta shapes work best for this dish?

Short, textured pasta shapes are ideal for trapping pesto and ingredients. Fusilli, farfalle (bow ties), penne, and rotini all work beautifully. Avoid long pasta like spaghetti, which doesn't hold the chunky pesto and vegetables as effectively in a cold salad format.