Oh, the joy of a truly vibrant, fresh meal! There’s something utterly delightful about a dish that sings with flavor and bright colors, and this Pea and Arugula Pesto Pasta Salad is just that. It’s a wonderful reminder that delicious, wholesome food doesn’t need to be complicated. With its fresh pesto, tender pasta, and bursts of garden goodness, it feels like a little bit of sunshine on a plate, promising both comfort and a lively zest.
Growing up, my grandmother’s kitchen wasn’t just for baking; it was a sanctuary of aromas, where every meal, sweet or savory, was crafted with immense love. I remember helping her snap fresh peas from the pod, a simple chore that felt like an adventure. Those early lessons instilled in me the belief that the freshest ingredients are always the best foundation for any memorable dish.
This recipe for Pea and Arugula Pesto Pasta Salad is designed to bring that same simple pleasure into your kitchen. It’s incredibly easy to prepare, making it perfect for busy weeknights or a lovely addition to any potluck. Plus, it’s a fantastic way to enjoy garden-fresh flavors. My top tip for any home cook is to trust your instincts and taste as you go!
What You Need to Make This Recipe
Crafting this delightful Pea and Arugula Pesto Pasta Salad begins with fresh, quality ingredients. The stars of the show are undoubtedly the vibrant arugula and sweet peas that form the base of our incredible pesto, alongside fragrant basil and creamy Parmesan. For the complete list and precise measurements, simply refer to the recipe card below.
How to Make Pea and Arugula Pesto Pasta Salad
Whipping up this Pea and Arugula Pesto Pasta Salad is a breeze, truly! We’ll start by cooking our pasta and peas to al dente perfection. While they cool, we’ll blend a bright and zesty pesto, bursting with fresh arugula, sweet peas, and aromatic garlic. Finally, everything comes together in a happy medley of flavors and textures, ready to enjoy!
Vibrant Pea and Arugula Pesto Pasta Salad
Ingredients
Equipment
Method
- Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. During the last minute of cooking, add the thawed frozen peas to the boiling water to blanch them briefly.
- Drain the pasta and peas in a colander. Immediately rinse them thoroughly with cold water to stop the cooking process and cool them down. Set aside to drain completely.
- While the pasta cooks, combine the blanched peas, packed arugula, grated Parmesan cheese, toasted pine nuts (if using), minced garlic, and fresh lemon juice in the bowl of a food processor.
- Pulse the mixture until finely chopped. With the food processor running, slowly stream in the extra virgin olive oil until the pesto is mostly smooth but still has some texture. Season with salt and freshly ground black pepper to taste. Adjust lemon juice if desired.
- In a large mixing bowl, combine the cooled pasta and peas, halved cherry tomatoes, finely diced red onion, and halved or quartered fresh mozzarella balls.
- Add the freshly made pea and arugula pesto to the bowl. Toss gently but thoroughly until all ingredients are well coated with the pesto.
- Taste the salad and adjust seasonings (salt, pepper, lemon juice) if necessary. Garnish with chopped fresh basil or mint, if desired, before serving.
Notes
Creating a truly memorable Pea and Arugula Pesto Pasta Salad is all about those little touches that elevate it from good to absolutely glorious. Here are a few secrets I’ve picked up over the years in my kitchen:
Pasta Perfection: Don’t overcook your pasta! Al dente is key here, as it will hold its shape and texture beautifully in the salad. I always recommend rinsing the cooked pasta with cold water immediately after draining to stop the cooking process and prevent it from sticking together. This also helps cool it down for the salad.
Pesto Power: When making the pesto, taste and adjust! Sometimes, a little extra lemon juice brightens everything up, or perhaps a pinch more salt. My grandmother always said, “Seasoning is love,” and it’s true! Don’t be shy about making it perfect for your palate.
My Secret Trick: I always reserve a splash or two of the pasta cooking water before draining. If your pesto feels a little too thick, a tiny bit of this starchy water can help loosen it up and make it cling beautifully to the pasta without adding extra oil. It’s a game-changer!
Chill Factor: While you can certainly enjoy this salad right away, I find that letting the Pea and Arugula Pesto Pasta Salad chill in the refrigerator for at least 30 minutes, or even an hour, allows the flavors to meld and deepen beautifully. It’s worth the wait, I promise!
Fun Variations for Pea and Arugula Pesto Pasta Salad
One of the greatest joys of cooking is the freedom to get creative and make a recipe truly your own! This Pea and Arugula Pesto Pasta Salad is wonderfully adaptable, and I love encouraging home cooks to experiment. Here are a few ideas to spark your culinary imagination:
Add a Protein Punch
For a heartier meal, consider adding cooked chicken, grilled shrimp, or even some cannellini beans to your Pea and Arugula Pesto Pasta Salad. My friend, Sarah, always asks me to toss in some crumbled feta cheese for an extra salty tang, which is absolutely delicious!
Cheese, Please!
While Parmesan is a classic, don’t shy away from other cheeses. Fresh goat cheese would add a lovely creaminess, or a sprinkle of crumbled Gorgonzola could introduce a delightful sharpness. For a dairy-free option, nutritional yeast can mimic that cheesy flavor beautifully.
Veggie Boost
Feel free to incorporate other vegetables that you love! Blistered corn, thinly sliced radishes for a peppery crunch, or even some roasted bell peppers would make wonderful additions. A medley of colorful veggies always makes the dish sing.
What to Serve With Pea and Arugula Pesto Pasta Salad
This delightful Pea and Arugula Pesto Pasta Salad is a fantastic stand-alone meal, but it also pairs beautifully with a variety of accompaniments, making it perfect for any occasion.
I love serving this vibrant pasta salad alongside simple grilled chicken or fish for a complete and healthy dinner. The fresh, zesty flavors of the pesto complement lighter proteins wonderfully. Another lovely option is a crusty loaf of artisan bread, perfect for soaking up any leftover pesto goodness – my family always makes sure to have some on hand! For a speedy weeknight meal, a quick green side salad with a light vinaigrette is all you need to round out this flavorful dish.
How to Store Pea and Arugula Pesto Pasta Salad
After all the love you put into making this delightful Pea and Arugula Pesto Pasta Salad, you’ll want to ensure any leftovers stay just as fresh and delicious!
Refrigeration is Key: The best way to store your leftover Pea and Arugula Pesto Pasta Salad is in an airtight container in the refrigerator. It will keep beautifully for 3-4 days. This helps to lock in those vibrant flavors and keep the pasta from drying out.
Serving Leftovers: When you’re ready to enjoy it again, I recommend letting it sit out for about 15-20 minutes to come closer to room temperature before serving; this allows the flavors to truly shine. If the pasta seems a little dry, you can revive it with a tiny drizzle of fresh extra virgin olive oil and perhaps a squeeze of lemon juice. I always give it a gentle toss before serving to freshen it up.
Nutritional Benefits
This Pea and Arugula Pesto Pasta Salad isn’t just a treat for your taste buds; it’s also packed with goodness! The fresh peas and arugula offer a healthy dose of vitamins and fiber, while the pine nuts and olive oil provide heart-healthy fats. It’s a wonderful example of how simple ingredients can come together to create a dish that’s both satisfying and nourishing, embodying my philosophy of joyful, wholesome cooking.
FAQs
Can I make the pesto ahead of time for this recipe?
Absolutely! You can prepare the pea and arugula pesto up to 2-3 days in advance. Store it in an airtight container in the refrigerator, with a thin layer of olive oil on top to prevent browning. This makes assembling your Pea and Arugula Pesto Pasta Salad even quicker!
What type of pasta is best for this salad?
Penne or fusilli are excellent choices for this Pea and Arugula Pesto Pasta Salad because their shapes hold the pesto beautifully. However, you can use any short pasta shape you prefer, like orecchiette or farfalle. Just ensure it’s cooked al dente!
Can I use frozen peas instead of fresh?
Yes, absolutely! Frozen peas work perfectly in this Pea and Arugula Pesto Pasta Salad. Simply thaw them according to package directions before adding them to the pesto or tossing them with the pasta. It’s a great shortcut without sacrificing flavor.
Is this pasta salad suitable for meal prep?
Yes, this Pea and Arugula Pesto Pasta Salad is fantastic for meal prep! It holds up well in the refrigerator for several days, making it an ideal choice for lunches or quick dinners throughout the week. The flavors often deepen overnight, making it even better.
Conclusion
And there you have it, friends! A recipe for Pea and Arugula Pesto Pasta Salad that I truly hope brings a little burst of fresh flavor and ease into your kitchen. It’s a testament to how simple ingredients, combined with a little love and care, can create something truly special. So, gather your loved ones, share this vibrant dish, and continue to create those sweet, savory memories around the table. Happy cooking!