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Pistachio Pesto Salad Recipe

This easy Pistachio Pesto Pasta Salad recipe with Asparagus and Arugula is the perfect cold make-ahead salad for picnics and summer gatherings.

Course Main Course, side
Cuisine Italian, Mediterranean
Keyword pasta salad with asparagus, pasta salad with pesto, pesto pasta salad recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 6
Calories 490 kcal
Author Kiki Johnson

Ingredients

  • 1 pound uncooked rotini pasta I used rotini
  • 2 -3 cups sautéed asparagus see notes - from about 1 small bunch
  • 3 large handfuls fresh baby arugula
  • parmesan shavings
  • 1/4 cup roasted and salted pistachios shelled
  • 2 cups cocktail tomatoes
  • 1/2 batch pistachio pesto see notes, or traditional pesto
  • Lemon juice about half a big lemon
  • salt and pepper pepper
  • honey or maple syrup optional

Instructions

  1. 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.

  2. 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. 

  3. Serve immediately, or refrigerate in a sealed container for up to 3 days.

Recipe Notes

  • For this recipe, I used my homemade pistachio pesto recipe. You only need no make half the amount but I'd go ahead and make a big batch and use the rest for salad dressings. 
  • Sautee the asparagus: I trimmed off the ends, cut it into bite-sized pieces, and sautéed it in some olive oil over medium-high heat. Add a pinch of salt and pepper and sautee just until crisp-tender, which takes about 3 to 4 minutes. You could also grill the asparagus until nice and charred. 
  • Take the pesto out of the fridge to let it warm up making it easier when you toss it. If you make it fresh, you're golden.
  • Add a tiny splash of pasta water to the bowl, should you feel the pasta salad doesn't come together that easily. 
  • The pasta can be made the day before and stored in the fridge. Make sure to try it again before serving. Pasta soaks up a lot of liquid. YOu might want to add some liquid. I like to stir together some honey, olive oil, and white balsamico and add that.
  • The pasta can be made the day before and stored in the fridge. 
  • Change it up: Add any of the veggies I listed above. As for the pesto, you can use walnuts, almonds, pine nuts or macadamias in the pesto instead of the pistachios. Or go nut-free and use pepitas.
  • Make this GLUTEN-FREE by using your favorite gluten-free pasta.
  • Turn it DAIRY FREE/VEGAN by skipping the parmesan cheese!