Arugula pesto pasta salad is a vibrant and flavorful dish that combines the peppery taste of arugula with the nuttiness of pine nuts and the sharpness of Parmesan cheese. With its delicious taste, nutritional benefits, and quick preparation, it’s a delightful option for anyone looking for a satisfying and easy-to-make side dish.
I love an easy pasta salad recipe. Some pasta salad recipes require five hundred ingredients… others just require five ingredients. That’s the case for my Arugula Pesto Pasta Salad with Grape Tomatoes. I kept this side dish super simple. The other day I shared my recipe for arugula pesto.
I instantly knew I wanted to make a delicious pasta salad with that pesto. But I also knew I wanted to keep it super simple. I really wanted the arugula pesto to be the star of the show, and thankfully didn’t go out of my way to purchase ingredients for this recipe. I used what I had on hand. To tone down that peppery arugula I paired it with salty feta cheese and fresh grape tomatoes. The toasted pine nuts (which are also in the pesto) give it a surprise crunch!
Why this Recipe Works
Delicious and Versatile Flavor – Arugula pesto adds a unique and vibrant flavor to pasta salad. The peppery and slightly bitter taste of arugula pairs beautifully with the nuttiness of pine nuts and the sharpness of Parmesan cheese. This combination creates a deliciously balanced pesto that enhances the overall taste of the pasta salad.
Nutritious and Healthy Ingredients – Arugula is a nutrient-rich leafy green that is packed with vitamins A, C, and K, as well as folate and calcium. By incorporating arugula into your pasta salad, you’re adding an extra dose of nutrients to your meal. Additionally, the olive oil used in making the pesto provides heart-healthy fats, and the pine nuts offer protein and beneficial minerals.
Quick and Easy to Prepare – Making arugula pesto pasta salad is a simple and time-efficient process. The arugula pesto can be made ahead of time. Then, toss the cooked pasta with the pesto, grape tomatoes, feta, and toasted pine nuts and you have a flavorful pasta salad ready to be enjoyed. It’s a great option for busy individuals who want a delicious and nutritious meal without spending too much time in the kitchen.
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How to Make Arugula Pesto Pasta Salad
First, you will want to cook the pasta according to the package. Once the pasta is done drain the pasta, then rinse with cold water and set to the side.
Place half of the fresh arugula pesto in a large container or bowl. Then pour in half the cooled pasta. Mix well, then repeat with the remaining pesto until all the pasta is coated.
Add the grape tomatoes, toasted pine nuts, and feta cheese. Mix well. Chill in an airtight container in the refrigerator for at least 30 minutes before serving. This pasta salad will stay good in the refrigerator for up to 5 days. Although–if your like me and my family it won’t last one day in your home!
Flax Oil – the super secret ingredient!
You would never know if I didn’t tell you that this pasta salad contains Organic Flax Oil! What is Organic Flax Oil you might be asking to yourself?
- High in ALA Omega-3 fatty acid: 7,230mg per Tbsp
- Natural source of SDG lignan
- USDA Organic, Non-GMO, Vegan, Gluten Free, Kosher
- Fresh, cold-pressed and protected from air and light
- How to enjoy Flax Oil? Enjoy right off the spoon or mix into salad dressings, yogurt, oatmeal or smoothies
Recipe FAQs
For this recipe for Arugula Pesto Pasta Salad with Grape Tomatoes I used orrichette pasta. In Italian it translates to “ear pasta” the nice bowl like pasta vessel is perfect for pasta salads because it absorbs extra sauce in crevice. Other options of short pasta shapes like fusilli, penne, or farfalle work well for arugula pesto pasta salad as they hold the pesto and other ingredients nicely. However, feel free to use your preferred pasta shape.
Yes, you can substitute arugula with other leafy greens like basil, spinach, or kale to create a different flavor profile for your pesto.
Yes, Arugula pesto can be made ahead of time and stored in an airtight container in the refrigerator for up to 3-4 days. Just know that it might change color to a darker green so give it a good stir before using.
You can add sliced bell peppers, roasted vegetables, grilled chicken, shrimp or crumbled goat cheese as delicious toppings to enhance the flavor and texture of your arugula pesto pasta salad.
Pasta Salad Tips and Tricks
Here are a few of my favorite tips and tricks when making arugula pasta salad.
- Make Ahead – Arugula pesto pasta salad can be made ahead of time and refrigerated for a few hours. However, if you’re using delicate greens like arugula in the salad, it’s best to add them just before serving to maintain their freshness.
- Use fresh and high-quality ingredients – Opt for fresh arugula leaves, good-quality olive oil, and freshly grated Parmesan cheese for the best flavor in your arugula pesto. Fresh ingredients make a significant difference in the taste of the final dish.
- Toast the pine nuts – Toasting the pine nuts before adding them to the pesto enhances their flavor and gives a pleasant nuttiness. Simply heat a dry skillet over medium heat and toast the pine nuts until lightly golden and fragrant.
- Balance the flavors – Arugula has a slightly bitter and peppery taste. To balance the flavors, add a touch of sweetness by incorporating a teaspoon of honey or a squeeze of lemon juice to the pesto. Adjust the seasoning with salt and pepper according to your taste.
- Reserve pasta water – When draining the cooked pasta, reserve a small amount of the starchy pasta water. Adding a splash of pasta water to the pesto helps to thin it out and create a cohesive sauce that coats the pasta evenly.
- Toss the pasta with pesto while warm – For maximum flavor absorption, toss the cooked pasta with the arugula pesto while it’s still warm. The warm pasta will help the flavors meld together and allow the pesto to coat the pasta more easily.
Pasta Salad Recipes:
Looking for more pasta salad recipes? Here are a few more of my favorite pasta salad recipes I’ve shared over the past few years.
If you make this arugula pasta salad recipe, I would be honored and love for you to take the time to leave a ⭐ star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!
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Arugula Pesto Pasta Salad
Equipment
- 1 Pasta Pot
- 1 Stove Top
Ingredients
- 12 ounces orrichette pasta
- ½ cup arugula pesto
- 1 pint grape tomatoes
- ¼ cup toasted pine nuts
- ¼ cup feta cheese
Instructions
- Cook the pasta according to the package. Drain, rinse with cold water and set to the side.
- Place half of the fresh arugula pesto in a large container or bowl. Then pour in half the cooked pasta. Mix well, then repeat with the remaining pesto.
- Add the grape tomatoes, pine nuts, and feta cheese. Mix well. Chill in an airtight container in the refrigerator for at least 30 minutes before serving.
Notes
- Make Ahead – Arugula pesto pasta salad can be made ahead of time and refrigerated for a few hours. However, if you’re using delicate greens like arugula in the salad, it’s best to add them just before serving to maintain their freshness.
- Use fresh and high-quality ingredients – Opt for fresh arugula leaves, good-quality olive oil, and freshly grated Parmesan cheese for the best flavor in your arugula pesto. Fresh ingredients make a significant difference in the taste of the final dish.
- Toast the pine nuts – Toasting the pine nuts before adding them to the pesto enhances their flavor and gives a pleasant nuttiness. Simply heat a dry skillet over medium heat and toast the pine nuts until lightly golden and fragrant.
- Balance the flavors – Arugula has a slightly bitter and peppery taste. To balance the flavors, add a touch of sweetness by incorporating a teaspoon of honey or a squeeze of lemon juice to the pesto. Adjust the seasoning with salt and pepper according to your taste.
- Reserve pasta water – When draining the cooked pasta, reserve a small amount of the starchy pasta water. Adding a splash of pasta water to the pesto helps to thin it out and create a cohesive sauce that coats the pasta evenly.
- Toss the pasta with pesto while warm – For maximum flavor absorption, toss the cooked pasta with the arugula pesto while it’s still warm. The warm pasta will help the flavors meld together and allow the pesto to coat the pasta more easily.
Did you make this recipe? Let me know!