Merken Spring Green Pesto Pasta Salad is a vibrant and refreshing cold pasta salad that perfectly captures the essence of the season. Tossed with a fragrant homemade basil pesto, sweet peas, and peppery arugula, this dish is an ideal choice for spring gatherings, outdoor picnics, or a light and nutritious weekday lunch.
Merken Creating this salad is a sensory experience, from the aroma of fresh basil being blended into a creamy paste to the bright green hues of the vegetables. It is a versatile dish that works beautifully as a standalone vegetarian main or a side for your favorite grilled proteins.
Ingredients
- Pasta: 300 g short pasta (such as 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 black pepper.
- Vegetables & Greens: 150 g frozen peas, 75 g baby arugula, 30 g extra toasted pine nuts, and zest of 1 lemon.
- Optional Additions: 100 g crumbled feta cheese and chopped fresh herbs like mint or parsley.
Instructions
- Step 1
- 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.
- Step 2
- While the pasta cooks, blanch the peas in boiling water for 2 minutes, then drain and rinse under cold water.
- Step 3
- To 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. Adjust seasoning to taste.
- Step 4
- In a large mixing bowl, toss the cooled pasta with the pesto, adding reserved pasta water as needed for a silky consistency.
- Step 5
- Fold in the blanched peas, arugula, lemon zest, and extra toasted pine nuts. If using, add crumbled feta and fresh herbs.
- Step 6
- Taste and adjust seasoning with salt, pepper, or extra lemon juice as needed. Serve chilled or at room temperature.
Zusatztipps für die Zubereitung
For the best results, always cook your pasta al dente. Rinsing it under cold water immediately after draining is a crucial step for cold salads, as it stops the cooking process and prevents the pasta from becoming mushy or sticking together.
Varianten und Anpassungen
For a nut-free version, substitute toasted sunflower seeds for pine nuts. To make it vegan, use nutritional yeast instead of Parmesan and omit the feta. You can also add more protein by folding in grilled chicken or chickpeas.
Serviervorschläge
This Spring Green Pesto Pasta Salad is best served the day it is made, but leftovers will keep well in the refrigerator for up to 2 days. It pairs wonderfully with a crisp Sauvignon Blanc or a simple glass of sparkling water with a slice of lemon.
Merken Whether you're hosting a seasonal brunch or looking for a fresh dinner option, this Spring Green Pesto Pasta Salad is a guaranteed crowd-pleaser. Enjoy the bright, clean flavors of spring in every forkful!
