Pesto Pasta Salad with Peas and Arugula

This light and fresh Pea and Arugula Pesto Pasta Salad is the perfect meal or side dish — easy to make, healthy, and delicious!

We’re diving into spring with a vibrant pea and arugula pesto pasta salad that celebrates fresh greens and bright flavors. Warm pasta tossed with a creamy, herb-forward pesto, tender peas and peppery arugula makes an ideal light lunch, weeknight dinner, or side for gatherings. This recipe is quick — about 25 minutes total — and adaptable: make it warm or chilled, add protein if you like, or use the pesto as a versatile sauce for other dishes.

Why You’ll Love this Recipe

• Light, healthy and packed with fresh flavor.
• Ready in about 25 minutes and comes together in roughly 15 minutes of active time.
• The pea and arugula pesto is multi-purpose — try it on pizza, grilled chicken, fish, or as a salad dressing.
• Great for meal prep, potlucks, cookouts or a simple family dinner.

Ingredients You’ll Need

• Pasta – I used whole wheat rotini, but any corkscrew-style pasta (fusilli, cavatappi) or short pasta will work. The twists hold onto the pesto well.
• Arugula – peppery arugula provides bright contrast; you can substitute other leafy greens if needed. Use some in the pesto and some in the salad.
• Peas – fresh or frozen (thawed) both work. Peas add sweetness and help make the pesto creamy.
• Fresh mint – a small amount adds aromatic freshness.
• Olive oil – use a good-quality extra virgin olive oil for the best flavor.
• Garlic – a few cloves bring depth and balance to the bright herbs.
• Pine nuts – or substitute walnuts, cashews, pistachios, or almonds. For nut allergies, use toasted sunflower seeds.
• Parmesan cheese – freshly grated is preferred for texture and flavor, but pre-grated works in a pinch.
• Lemon juice – adds brightness; optional lemon zest can intensify the citrus note.
• Salt + black pepper – to taste.

How to Make Pea and Arugula Pesto Pasta Salad

1. Boil the pasta. Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente. Drain well. If you prefer a cold pasta salad, rinse the pasta briefly under cold water to stop the cooking and cool it down.
2. Make the pesto. While the water heats, prepare the pesto: in a food processor combine packed arugula, peas, fresh mint, garlic, pine nuts, grated Parmesan, lemon juice, salt and pepper. Pulse until finely chopped. With the motor running, slowly stream in olive oil until emulsified and creamy. If you prefer a thinner pesto, add a tablespoon or two of water until you reach the desired consistency.
3. Toss the salad. In a large bowl, toss the warm (or cooled) pasta with the pesto, remaining arugula and extra peas. Finish with freshly cracked black pepper and a little extra Parmesan. Serve warm or chilled.

Prepping and Storage

This pasta salad is tasty warm or cold and keeps well in the refrigerator for 3 to 4 days when stored in an airtight container. For best texture, store the cooked pasta and pesto separately and combine them shortly before serving. That prevents the pasta from absorbing too much of the pesto and keeps the arugula crisp. If you make the pesto ahead, it also works well as a sauce for grilled vegetables, fish, or chicken throughout the week.

Variations and Serving Ideas

• Add cooked shrimp, grilled chicken or toasted chickpeas for extra protein.
• Stir in halved cherry tomatoes, roasted red peppers, or sautéed zucchini for extra color and flavor.
• Swap pine nuts for toasted walnuts or almonds for a different nutty note.
• Use lemon zest or a splash of white wine vinegar for extra acidity if desired.

Recipe Details

Prep Time: 10 mins   |   Cook Time: 15 mins   |   Total Time: 25 mins   |   Servings: 8

Ingredients (Serves 8)

• 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

1. Bring a large pot of salted water to a boil and cook the pasta according to package directions. Drain and set aside.
2. In a food processor combine arugula, peas, mint, garlic, pine nuts, Parmesan, lemon juice, salt and pepper; pulse until finely chopped. With the motor running, drizzle in olive oil until smooth and creamy. If needed, thin with a small amount of water.
3. In a large bowl, toss warm pasta with pesto, extra arugula and peas. Finish with cracked black pepper and additional Parmesan to taste. Serve warm or chilled.

Nutrition (approximate per serving)

Serving: 1/8 of recipe • Calories: 322 kcal • Carbohydrates: 30.5 g • Protein: 8.8 g • Fat: 19 g • Saturated Fat: 2.9 g • Cholesterol: 2.9 mg • Sodium: 128 mg • Fiber: 5.8 g • Sugar: 4.7 g

Nutrition information is an approximation and should be used as a guideline only.

More Pasta Salads to Try

• 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 enjoy this Pea and Arugula Pesto Pasta Salad, I’d love to see your version — share your photos and feedback! This simple, fresh dish is easy to customize and makes a bright addition to any spring or summer menu.