This light and fresh Pea and Arugula Pesto Pasta Salad is an easy, healthy, and delicious meal or side dish.
We’re welcoming spring with a bright pea and arugula pesto pasta salad. Fresh arugula, sweet peas, warm pasta, and a quick homemade pesto combine for a flavorful, satisfying dish that works as a main course or a side. It’s fast to prepare, nourishing, and full of fresh herbaceous flavor.
Why You’ll Love this Recipe
- Light, healthy, and full of fresh flavor.
- Ready in about 15 minutes — quick and simple.
- The pesto is versatile: use it on pizza, as a salad dressing, or a topping for steak or chicken.
- Great for spring and summer gatherings, cookouts, or an easy weeknight meal.
Ingredients You’ll Need
- Pasta – rotini works well because its nooks hold the pesto, but cavatappi or fusilli are good alternatives.
- Arugula – adds a peppery bite. Use it in the pesto and in the salad; other leafy greens can substitute if needed.
- Peas – fresh or thawed frozen peas add sweetness and creaminess to the pesto.
- Fresh mint – brightens the pesto with a fresh note.
- Olive oil – use a good-quality extra virgin olive oil for the best flavor.
- Garlic – for aromatic depth.
- Pine nuts – you can swap cashews, walnuts, pistachios, or almonds. For nut allergies, sunflower seeds work well.
- Parmesan cheese – freshly grated is preferred, but pre-grated will work.
- Lemon juice – adds bright acidity; lemon zest is optional for extra brightness.
- Salt and pepper – to taste.
How to Make Pea and Arugula Pesto Pasta Salad
- Cook the pasta. Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente. Drain. If you prefer a cold pasta salad, rinse the pasta under cold water after draining.
- Make the pesto. In a food processor, combine arugula, peas, mint, garlic, pine nuts, Parmesan, lemon juice, salt, and pepper. Pulse until finely chopped. With the processor running, stream in olive oil until the mixture is emulsified and creamy. Add a little water if you prefer a thinner consistency.
- Toss everything together. In a large bowl, toss the warm pasta with pesto, extra arugula, and additional peas. Season with cracked black pepper and extra Parmesan to taste. Serve warm or chilled.
Prepping and Storage
This pasta salad is delicious warm or cold and will keep in the refrigerator for 3 to 4 days when stored in an airtight container. For make-ahead convenience, store cooked pasta and pesto separately and combine them shortly before serving. That helps the arugula stay fresh and prevents the pasta from absorbing all the pesto liquid.
Recipe Card
Pea and Arugula Pesto Pasta Salad
This light and fresh Pea and Arugula Pesto Pasta Salad is easy to make, healthy, and delicious.
Prep Time: 10 mins | Cook Time: 15 mins | Total Time: 25 mins | Servings: 8
Ingredients
- 1 lb whole wheat rotini
- 4 cups loosely packed arugula leaves
- 2 cups fresh or frozen peas, thawed
For the pesto:
- 2 cups packed arugula leaves
- 1 cup fresh or frozen peas, thawed
- 2 Tbsp fresh mint leaves
- 3 cloves garlic
- 1/4 cup pine nuts
- 1/3 cup freshly grated Parmesan cheese
- 2 Tbsp lemon juice
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/3 cup olive oil
Instructions
- Bring a large pot of salted water to a boil and cook pasta according to package directions. Drain the cooked pasta.
- While the water is boiling, combine arugula, peas, mint, garlic, pine nuts, Parmesan, lemon juice, salt, and pepper in a food processor. Pulse until finely chopped. With the motor running, add olive oil in a slow stream until creamy. Add a little water if you prefer a thinner pesto.
- Toss warm pasta with pesto, arugula, and peas in a large bowl. Finish with cracked black pepper and extra Parmesan, then serve.
Nutrition
Serving: 1/8 of recipe | Calories: 322 kcal | Carbohydrates: 30.5 g | Protein: 8.8 g | Fat: 19 g | Fiber: 5.8 g
Nutrition information is an approximation.
More Pasta Salads You’ll Love
- Summer Pesto Pasta Salad
- Roasted Veggie Pasta Salad
- Marinated Summer Caprese Salad
- Loaded Veggie Pasta Salad with Sweet Basil Vinaigrette
- Rainbow Orzo Salad
- Broccoli Grape Harvest Salad
If you make this Pea and Arugula Pesto Pasta Salad, please rate it and share your photos on social media — it’s always wonderful to see your recreations!