This Pine Nut and Arugula Pesto Pasta Salad is a bright, bold, and refreshing twist on traditional pasta salads. Loaded with nutty pine nuts, peppery arugula, and a zesty homemade pesto, it’s perfect for picnics, potlucks, or as a light summer meal. Minimal chopping makes this a quick and easy dish to prepare. Serve it as a flavorful side or boost it with protein to enjoy as a complete lunch or dinner.

Full Recipe:

Ingredients

• 1 pound pasta (radiatori preferred)

• 2 cups arugula, divided

• 1 cup pine nuts, divided

• 1/2 cup olive oil

• 1/4 cup chopped fresh basil

• 1/4 cup grated Parmesan

• 2 teaspoons lemon zest (zest of one lemon)

• 1/4 cup lemon juice

• 1 teaspoon salt

• 1/2 teaspoon pepper

• 1 cup crumbled feta

Directions

1. Cook the pasta in a large pot of salted boiling water until al dente. Rinse under cold water and drain.

2. In a food processor, make the pesto by blending 1 cup arugula, 1/2 cup pine nuts, olive oil, basil, Parmesan, lemon zest, lemon juice, salt, and pepper until smooth.

3. In a large bowl, toss the cooked pasta with the pesto.

4. Add the remaining 1 cup of arugula, 1/2 cup pine nuts, and crumbled feta. Gently toss to combine.

5. Taste and adjust with additional salt and pepper if needed.

6. Serve immediately for best texture. If making ahead, refrigerate and add a splash of olive oil before serving if needed.

Nutrients

• Calories: 397 kcal

• Carbohydrates: 37g

• Protein: 10g

• Fat: 24g

• Saturated Fat: 5g

• Cholesterol: 13mg

• Sodium: 405mg

• Potassium: 212mg

• Fiber: 2g

• Sugar: 3g

• Vitamin A: 190 IU

• Vitamin C: 4mg

• Calcium: 93mg

• Iron: 2mg

A Modern Pasta Salad That Breaks the Mold

Traditional pasta salads often lean heavily on creamy or tangy dressings, with ingredients like celery, onions, and bell peppers thrown in for texture. This version takes a more modern, Mediterranean-inspired approach. The pesto made with arugula and pine nuts infuses each bite with herbaceous flavor and a smooth, luxurious texture. It’s a little fancy, a little rustic, and undeniably delicious.

What sets this pasta salad apart is its ability to feel both indulgent and healthy. The use of arugula in the pesto and as a fresh mix-in gives the dish a peppery brightness that cuts through the richness of the pine nuts and cheeses. Plus, the lemon juice and zest add a punch of acidity that lifts the entire dish.

Why Arugula and Pine Nuts Work So Well Together

Arugula’s slightly bitter, peppery profile brings a distinctive character to the pesto, offering more bite than traditional basil pesto alone. When paired with pine nuts—those soft, subtly sweet kernels with a creamy texture—the two create a balanced flavor dynamic that makes this pasta salad truly unforgettable.

Pine nuts are a traditional component of pesto, and for good reason. They blend smoothly, contribute richness, and lend a delicate, nutty depth that ties all the elements together. Used both in the pesto and as a crunchy topping in this recipe, they deliver not only flavor but also texture contrast that keeps each forkful interesting.

A Pesto With a Twist

While basil remains a beloved staple in pesto, this recipe shakes things up by combining basil with arugula. This hybrid pesto is herbaceous, earthy, and peppery, with just enough tang from fresh lemon juice to brighten the whole mix. It’s creamy from olive oil and Parmesan, aromatic from the basil, and satisfying thanks to the smooth body given by the blended pine nuts.

This pesto isn’t just for pasta either. It’s versatile enough to be spread on sandwiches, drizzled over roasted vegetables, or even spooned onto grilled meats. Making a big batch is always a good idea—you’ll find yourself reaching for it throughout the week.

Perfect Pasta Choices

Radiatori is the preferred pasta for this recipe, and it’s not just because it looks cute on the plate. Its ridged, ruffled shape makes it perfect for clinging to the thick pesto, ensuring each bite is generously coated with flavor. However, other short pastas like rotini, fusilli, or farfalle can also work beautifully.

The goal is to use a pasta shape that can hold its own in texture and surface area. Avoid long noodles like spaghetti or linguine here; they won’t provide the same satisfying, pesto-filled bites that radiatori or rotini will.

The Power of Feta

Feta adds a salty tang and creamy crumbly texture that plays off the smooth pesto beautifully. Its assertive flavor balances the brightness of the lemon and the nuttiness of the pine nuts, giving the salad depth and dimension. If you want to switch things up, goat cheese or even a touch of shaved Pecorino Romano could be interesting substitutes.

It’s also worth noting that feta makes this salad feel a bit more Mediterranean in flair. Alongside the olive oil, lemon, and arugula, it helps transport your taste buds straight to a coastal European summer—no plane ticket required.

Quick Prep, Maximum Flavor

One of the best things about this recipe is how simple it is to prepare. Aside from cooking the pasta and blitzing the pesto, there’s minimal chopping and hardly any cooking involved. It’s one of those rare dishes that looks like it took a lot of effort but actually comes together in under 30 minutes.

That makes it ideal for busy weeknights, impromptu gatherings, or those days when it’s simply too hot to spend much time in the kitchen. Plus, it can be made ahead, making it perfect for meal prepping or packing for lunch.

Meal Prep and Make-Ahead Tips

This pasta salad keeps surprisingly well in the fridge for a couple of days. To maintain its vibrancy, consider saving some of the arugula and pine nuts to toss in just before serving. A quick drizzle of olive oil or a splash of lemon juice can also help revive the pesto if it thickens or dulls after chilling.

Because it’s served cold or at room temperature, it travels beautifully—great news if you’re headed to a park, beach, or just want to enjoy lunch on your porch. And if you’re planning to bring it to a potluck, expect it to disappear quickly.

Customizing Your Pasta Salad

This dish is a great canvas for customization. Want to add protein? Grilled chicken, roasted chickpeas, or even seared shrimp all work well here. Craving extra crunch? Toss in some toasted walnuts or slivered almonds. Looking for something sweet to balance the peppery arugula? A handful of sun-dried tomatoes or dried cranberries could do the trick.

You can also make it gluten-free by using gluten-free pasta, or keep it vegetarian by sticking with the original ingredients. If you’d like to go fully vegan, substitute the Parmesan and feta with plant-based alternatives or nutritional yeast for a similar cheesy flavor.

A Nutrient-Packed Delight

Despite its gourmet flavor, this pasta salad is loaded with good-for-you ingredients. Arugula is rich in antioxidants and vitamins A and K, while pine nuts provide healthy fats and essential minerals like magnesium and zinc. Lemon juice adds a burst of vitamin C, and olive oil delivers heart-healthy monounsaturated fats.

Paired with a whole grain or legume-based pasta, this dish can become an even more nourishing option for those watching their carb intake or aiming for a more fiber-rich meal.

Conclusion: A Dish That Does It All

The Pine Nut and Arugula Pesto Pasta Salad is proof that pasta salad can be exciting, vibrant, and downright crave-worthy. With its peppery greens, rich pesto, nutty crunch, and creamy cheese, it combines bold flavors with wholesome ingredients in a way that feels both indulgent and health-conscious.

Perfect for picnics, work lunches, or lazy dinners on the patio, this salad offers a refreshing break from the usual suspects. It’s a quick, easy, and versatile recipe that you’ll find yourself returning to again and again, not just in summer but all year round. If you’re ready to impress guests—or simply treat yourself—this dish delivers in every bite.