Save to Pinterest Celebrate the bright flavors of the season with this Spring Green Pesto Pasta Salad. This vibrant, refreshing cold pasta salad is tossed with a homemade basil pesto, sweet peas, and peppery arugula, making it the perfect choice for spring gatherings or casual picnics.
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Combining the crunch of toasted pine nuts with the creaminess of Parmesan and optional feta, this dish offers a delightful balance of textures. It is an easy Italian-inspired meal that highlights the best of spring produce.
Ingredients
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- Pasta: 300 g short pasta (e.g., fusilli, farfalle, or penne)
- Pesto: 50 g fresh basil leaves, 30 g toasted pine nuts, 50 g freshly grated Parmesan cheese, 1 garlic clove, 120 ml extra virgin olive oil, 1/2 lemon (juiced), salt, and freshly ground black pepper
- Vegetables & Greens: 150 g frozen peas, 75 g baby arugula, 30 g extra toasted pine nuts, zest of 1 lemon
- Optional Additions: 100 g crumbled feta cheese, chopped fresh herbs (mint, parsley)
Instructions
- 1. Prepare the Pasta
- Cook the pasta in a large pot of salted boiling water until al dente. Reserve 1/4 cup of pasta water, then drain and rinse the pasta under cold water to cool. Set aside.
- 2. Blanch the Peas
- While the pasta cooks, blanch the peas in boiling water for 2 minutes, then drain and rinse under cold water.
- 3. Make the Pesto
- In a food processor, combine basil, toasted pine nuts, Parmesan, garlic, lemon juice, and a pinch of salt and pepper. Pulse to combine. With the motor running, slowly drizzle in olive oil until a smooth, creamy paste forms.
- 4. Mix Pasta and Pesto
- In a large mixing bowl, toss the cooled pasta with the pesto, adding reserved pasta water as needed for a silky consistency.
- 5. Combine Ingredients
- Fold in the blanched peas, arugula, lemon zest, and extra toasted pine nuts. If using, add crumbled feta and fresh herbs.
- 6. Season and Serve
- Taste and adjust seasoning with salt, pepper, or extra lemon juice as needed. Serve chilled or at room temperature.
Zusatztipps für die Zubereitung
To maintain the bright green color of the peas and arugula, ensure the pasta is completely cooled before tossing. Using the reserved pasta water is key to achieving a silky texture that coats every piece of pasta evenly.
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Varianten und Anpassungen
For a nut-free version, substitute the pine nuts with toasted sunflower seeds. To make this recipe vegan, swap the Parmesan for nutritional yeast and omit the feta cheese. If you require a gluten-free option, simply use your favorite certified gluten-free short pasta.
Serviervorschläge
This salad is best enjoyed on the day it is made, but leftovers can be refrigerated for up to 2 days. It pairs perfectly with a crisp Sauvignon Blanc or a chilled sparkling water with a twist of lemon.
Save to Pinterest Whether as a light lunch or a side for your next BBQ, this Spring Green Pesto Pasta Salad is a refreshing way to celebrate healthy, simple ingredients.
Recipe FAQs
- → Can I make this without pine nuts?
Absolutely. Toasted sunflower seeds, walnuts, or almonds are excellent substitutes that provide similar crunch and richness while keeping the dish delicious and satisfying.
- → How long does this keep in the refrigerator?
This dish is best enjoyed the day it's made when flavors are freshest and textures are optimal. However, leftovers keep well refrigerated in an airtight container for up to 2 days.
- → Is this suitable for a vegan diet?
Yes. Simply substitute nutritional yeast for the Parmesan cheese and omit the feta. All other components are naturally plant-based, making it a delicious vegan option.
- → What pasta shapes work best?
Short pasta varieties like fusilli, farfalle, and penne work beautifully as they hold the pesto and vegetables well. Avoid long pasta shapes which don't capture the sauce as effectively.
- → Can I prepare this ahead for a picnic?
Yes. Prepare all components separately and assemble 1-2 hours before serving. Keep it chilled in a sealed container. You may need to add extra lemon juice or olive oil when serving if the pasta has absorbed excess moisture.
- → What should I drink with this dish?
A crisp Sauvignon Blanc pairs wonderfully with the fresh basil and bright citrus notes. For non-alcoholic options, sparkling water with fresh lemon is equally refreshing and complements the flavors perfectly.
