Pea and Arugula Pesto Pasta Salad Recipe

This light, bright Pea and Arugula Pesto Pasta Salad is an easy, healthy, and flavorful option for a main dish or side. Fresh greens, sweet peas, and a vibrant homemade pesto coat warm pasta for a satisfying spring or summer meal.

As the weather warms, this pea and arugula pesto pasta salad is an easy way to showcase seasonal flavors. The peppery arugula balanced by sweet peas and fresh mint creates a bright, herb-forward pesto. Tossed with corkscrew-shaped pasta, the texture and flavor of the sauce cling to every forkful. It’s quick to prepare, adaptable to what you have on hand, and delicious served warm or chilled.

Why you’ll love this recipe

• Light, fresh, and full of green flavor.
• Quick to make—ready in about 25 minutes from start to finish.
• The pesto is versatile: use it on pasta, as a spread, or to finish grilled meats and vegetables.
• Great for weeknight meals, potlucks, or picnics—easy to scale and store.

Ingredients you’ll need

• 1 lb whole wheat rotini (or any fusilli, cavatappi, or other corkscrew pasta)
• 4 cups loosely packed arugula leaves (for the salad)
• 2 cups fresh or frozen peas, thawed
• For the pesto:
• 2 cups packed arugula leaves
• 1 cup fresh or frozen peas, thawed
• 2 tablespoons fresh mint leaves
• 3 cloves garlic
• 1/4 cup pine nuts (or substitute walnuts, cashews, pistachios, almonds, or sunflower seeds for nut-free)
• 1/3 cup freshly grated Parmesan cheese
• 2 tablespoons lemon juice
• 1/2 teaspoon salt and 1/4 teaspoon black pepper
• 1/3 cup olive oil (extra virgin preferred)

How to make Pea and Arugula Pesto Pasta Salad

1. Cook the pasta. Bring a large pot of well-salted water to a boil and cook the pasta according to package directions until al dente. Drain and set aside. For a cold pasta salad, rinse under cold water after draining and chill.
2. Prepare the pesto. While the water heats, combine the arugula, peas, mint, garlic, pine nuts, Parmesan, lemon juice, salt, and pepper in a food processor. Pulse until finely chopped. With the motor running, stream in the olive oil until the mixture is emulsified and creamy. If you prefer a thinner pesto, add a tablespoon or two of water and pulse until you reach the desired consistency.
3. Toss everything together. In a large bowl, mix the warm pasta with the pesto, additional arugula, and the remaining peas. Toss gently so the pasta is evenly coated. Taste and adjust seasoning with additional salt, pepper, lemon juice, or Parmesan as desired. Serve warm or cold.

Prepping and storage

This dish keeps well and can be enjoyed warm or cold. Store leftovers in an airtight container in the refrigerator for 3 to 4 days. To preserve freshness, consider storing the pasta and pesto separately and combining them just before serving. This prevents the pasta from absorbing too much sauce and helps the arugula stay crisp.

Notes and serving suggestions

• Add grilled chicken, shrimp, or chickpeas for extra protein.
• For extra texture, toss in halved cherry tomatoes, roasted red peppers, or toasted pine nuts just before serving.
• Swap the pine nuts for other nuts or seeds if you have allergies—sunflower seeds make a great substitute.
• Finish with a little extra grated Parmesan and a squeeze of lemon for brightness right before serving.

Recipe summary

I hope you enjoy this Pea and Arugula Pesto Pasta Salad. If you try it, consider leaving feedback and sharing how you customized it—I love seeing variations and new ideas!