Name: Pine Nut and Arugula Pesto Pasta Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Italian
Ingredients: 4 cups arugula; 1/2 cup roasted pine nuts; 2 cloves garlic; 1/2 cup grated Parmesan cheese; 1 lb pasta (such as penne or fusilli); 1/2 cup cherry tomatoes, halved; 1 lemon, juiced; Salt and pepper to taste

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Pine Nut and Arugula Pesto Pasta Salad takes me back to one of those impromptu summer picnics we had by the river near Asheville. I wanted something quick, bright, and satisfying to pack up, and I had just picked up a bag of peppery arugula from the farmers’ market. I tossed it into a food processor with garlic, Parmesan, and toasted pine nuts, then swirled the green pesto through warm pasta. A squeeze of lemon and some cherry tomatoes later, it was ready to go. When we opened the picnic basket, it stole the show—fresh, nutty, and perfect under the summer sun.

Flavor and Popularity

The Unique Flavor Profile of Pine Nut and Arugula Pesto Pasta Salad

This pasta salad bursts with flavor—peppery arugula, buttery pine nuts, sharp Parmesan, and a hint of garlic blended into a silky pesto. Tossed with al dente pasta and brightened with lemon juice, it’s refreshing yet hearty. A scattering of cherry tomatoes or mozzarella pearls makes it colorful and even more delicious.

Why This Recipe Is a Family Favorite and Crowd-Pleaser

It’s versatile enough for picnics, cookouts, or even weeknight dinners. Unlike heavy mayo-based salads, this one feels fresh and light, while still satisfying. Everyone loves the vibrant green pesto and the way the flavors pop.

Ingredients and Preparation

Essential Ingredients and Possible Substitutions

🕒 Prep Time: 15 min
Cook Time: 50 min
Total Time: 1 hr 5 min

Ingredients:

For the Pumpkin Filling:

1 (15 oz) can pumpkin purée (not pie filling)
1 cup evaporated milk (or half-and-half)
¾ cup granulated sugar
½ cup brown sugar
3 large eggs
2 tsp pumpkin pie spice (or mix cinnamon, nutmeg, ginger, cloves)
1 tsp vanilla extract
Pinch of salt

For the Crunch Topping:

1 box yellow cake mix (dry, unprepared)
1 cup chopped pecans (or walnuts)
1 cup unsalted butter, melted

Step-by-Step Instructions:

Preheat Oven:
Heat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
Mix Pumpkin Filling:
In a bowl, whisk pumpkin purée, evaporated milk, sugars, eggs, spices, vanilla, and salt until smooth. Pour into prepared dish. 🎃✨
Add Crunch Topping:
Sprinkle dry cake mix evenly over pumpkin layer. Top with pecans. Drizzle melted butter evenly across the top.
Bake:
Bake 45–50 minutes, until topping is golden and pumpkin filling is set.
Cool & Serve:
Cool slightly before serving. Best enjoyed warm with vanilla ice cream or whipped cream. 🍦🍂

Pro Tips:

For extra crunch, toast pecans before sprinkling on top.
Use spice cake mix instead of yellow for a deeper fall flavor.
Serve chilled for a pumpkin pie–like texture or warm for a gooey crisp.

Nutrition Info (per serving, 12 servings):

Calories: 360
Protein: 4g
Carbs: 42g
Sugar: 29g
Fat: 20g
Fiber: 2g

Flavor Experiments:

Swap pecans for almonds or walnuts.
Add chocolate chips to the topping for extra indulgence. 🍫
Drizzle with caramel sauce before serving.

Health Benefits and Serving Suggestions

Nutritional Value of Pine Nut and Arugula Pesto Pasta Salad

Arugula is packed with vitamins A and C, while pine nuts add protein and healthy fats. Olive oil provides heart-healthy monounsaturated fats. With whole-grain pasta, this salad can be both filling and nutritious.

Best Ways to Serve and Pair This Dish

Serve as a side at cookouts, a light lunch, or a vegetarian main dish. It pairs beautifully with grilled chicken, salmon, or roasted vegetables. A crisp white wine or sparkling water with lemon is the perfect companion.

FAQ Section

Can I make Pine Nut and Arugula Pesto Pasta Salad ahead of time?
Yes, but keep the pesto separate until just before serving to maintain freshness.

Can I freeze arugula pesto?
Absolutely—freeze in small containers or ice cube trays for quick use later.

What pasta shape works best?
Short pasta like penne, fusilli, or bowties hold the pesto well.

Can I make this dairy-free?
Yes, use nutritional yeast instead of Parmesan.

If you’re like me, you’ll find that Pine Nut and Arugula Pesto Pasta Salad is the kind of recipe that feels like sunshine in a bowl. There’s something comforting yet refreshing about twirling pesto-coated pasta, whether you’re at a picnic or around the dinner table. Trust me, this dish will become a staple in your warm-weather meals.