Pine Nut and Arugula Pesto Pasta Salad

This Pine Nut and Arugula Pesto Pasta Salad contains four things I love: pine nuts, arugula, pasta, and feta. I think it’s a delightful combination of flavors that almost everyone will enjoy.

Pine Nut and Arugula Pesto Pasta Salad:

Sometimes I wonder if I should have called this blog Cakes and Pasta Salads. Lol. If calories didn’t count, my diet would consist largely of cakes and pasta salads. Who’s with me?

As I mentioned above, I’m back with another pasta salad. This time I’ve made Pine Nut and Arugula Pesto Pasta Salad. If you’re tired of the same old’ pasta salad recipes (We don’t discriminate here.), you need to give this recipe a try. With lots of bright and fresh flavors, it’s ideal for warm-weather entertaining. (Spring, I know you’re coming!)

I also love this recipe because it’s crazy easy. To make most pasta salads, you have to cut up a handful of different ingredients. With this recipe, however, there’s no cutting. (As Ina Garten would say, “How easy is that!?”)

You will need a food processor for the pesto. (A good quality blender might also work.) Let me walk you through the process of making this Pine Nut and Arugula Pesto Pasta Salad.

How to Make Pine Nut and Arugula Pesto Pasta Salad:

Start by preparing the pasta. For this recipe, I decided to use radiatori. (When fixing pasta salads, I prefer pasta that has lots of nooks and crannies. They do a great job holding onto the dressing and other ingredients.) If you can’t find this exact pasta, choose something similar.

While the pasta boils, prepare the pesto. Just toss the arugula, pine nuts, olive oil, basil, parmesan, lemon zest, lemon juice, salt, and pepper into a food processor (or powerful blender) and pulse until smooth. Friends, this pesto is so-o-o good. I want to put it on everything.

Once your pasta and pesto are ready, you’re almost finished. I told you this was easy!

Next, grab a big bowl and mix the pasta and pesto. together Then, toss in more arugula, pine nuts, and feta cheese. After another toss or two, your Pine Nut and Arugula Pesto Pasta Salad is complete!

I recommend serving this pasta salad on the day you make it. However, it’s still delicious the following day. If you feel it’s a little dry at that point, toss with a splash of olive oil. I actually saved a portion of this pasta salad and ate it for lunch for two days and it was still mighty fine!

Want more pasta salad recipes? Try these:

• Broccoli and Chicken Pasta Salad 
• Southwest Pasta Salad Recipe
• Classic Pasta Salad
• BLT Pasta Salad
• Ramen Noodle Pasta Salad
• California Cobb Pasta Salad

With all its flavors, this Pine Nut and Arugula Pesto Pasto Salas feels and tastes so bright and fresh. And as far as pasta salads go, it’s not all that terrible for you. To make it even healthier you could substitute a whole-wheat or gluten-free pasta if you’d like.

I certainly hope you give this Pine Nut and Arugula Pesto Pasta Salad a shot. Serve it at your next get-together or as a weeknight dinner side dish. Enjoy, my friends!

Love this Recipe and Want More?

Join the IBC Mailing List to get all of my recipes, projects, and ideas sent straight to your inbox! I hope you’ll also join me on social media for daily updates and behind-the-scenes looks at my work and adventures.

Connect with Michael! Instagram // Facebook // Pinterest // Twitter

Have you tried this recipe? Follow me on Instagram, then share YOUR dish with #myIBC and tag @inspiredbycharm. It’s fun to see how folks are using recipes from IBC.

Pine Nut and Arugula Pesto Pasta Salad Recipe:

Pine Nut and Arugula Pesto Pasta Salad

This Pine Nut and Arugula Pesto Pasta Salad contains four things I love: pine nuts, arugula, pasta, and feta. I think it's a delightful combination of flavors that almost everyone will enjoy.

5 from 1 vote

Print Pin Rate

Course: Appetizer, Side Dish

Cuisine: American

Keyword: arugula, pasta salad, pesto, pine nut

Prep Time: 30 minutes

Cook Time: 0 minutes

Total Time: 30 minutes

Servings: 10 people

Calories: 397kcal

Ingredients

• 1 pound pasta I used radiatori.
• 2 cups arugula divided
• 1 cup pinenuts divided
• 1/2 cup olive oil
• 1/4 cup chopped fresh basil
• 1/4 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

Instructions

• Begin by placing the pasta in a large pot of salted boiling water. Cook the pasta according to package directions - until al dente. Rinse under cold water.
• Next, prepare the pine nut and arugula pesto. In a food processor, add 1 cup arugula, 1/2 pine nuts, olive oil, basil, parmesan, lemon zest, lemon juice, salt, and pepper. Pulse until smooth.
• In a large bowl, gently toss the cooked pasta with the pesto. Add the remaining arugula and pine nuts and toss with the feta cheese. Add more salt and pepper to taste.
• Note: I recommend serving this pasta salad on the day you make it. However, it's still delicious the following day. If it seems a little dry at that point, toss it with a splash of olive oil.

Notes

I recommend serving this pasta salad on the day you make it. However, it's still delicious the following day. If it seems a little dry at that point, toss it with a splash of olive oil.

Nutrition

Calories: 397kcal | Carbohydrates: 37g | Protein: 10g | Fat: 24g | Saturated Fat: 5g | Cholesterol: 13mg | Sodium: 405mg | Potassium: 212mg | Fiber: 2g | Sugar: 3g | Vitamin A: 190IU | Vitamin C: 4mg | Calcium: 93mg | Iron: 2mg