This easy Pistachio Pesto Pasta Salad recipe with Asparagus and Arugula is the perfect cold make-ahead salad for picnics and summer gatherings.
Cook your rotini pasta in a large pot with generously-salted water until al dente, according to package instructions. Drain the pasta in a strainer, reserving some liquid in case you need to add some when tossing, then rinse pasta well with cold water until it is chilled. Transfer the pasta to a large serving bowl.
Combine cooled pasta, sauteed asparagus, arugula, halved tomatoes, cheese shavings, pistachios and pistachio pesto in a large mixing bowl. Squeeze in some lemon juice and add salt and pepper to taste. I sometimes stir some maple syrup into the lemon juice to round it all up. Toss until evenly combined.
Add a tiny splash of pasta water to the bowl, should you feel the pasta salad doesn't come together that easily.