Herbie Creative Recipes

Lemon Pesto Pasta Salad

Name: Lemon Pesto Pasta Salad: Rotini Pasta Salad with Lemon Pesto Dressing
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 6–8 side servings, or about 4 mains
Cuisine: Italian
Ingredients: 12 oz multi-colored rotini noodles; 1 cup snap peas, sliced into small rings; 1/4 cup shallots, very finely minced; 1/2 cup orange bell pepper, finely diced; 1/2 cup yellow bell pepper, finely diced; 1/2 cup celery, mostly finely minced with some small diced pieces; 2 cups arugula, whole or lightly chopped; 1/2 cup salted cashews (roughly chopped if desired); 3/4 cup crumbled feta cheese; 1/3 cup basil pesto; 3 tablespoons fresh lemon juice; 2 tablespoons olive oil; 1 tablespoon red wine vinegar; 2 teaspoons balsamic reduction; 1/2 teaspoon onion powder; 1 teaspoon dry Italian herbs; 1/2 teaspoon black pepper; 1/4 teaspoon salt, plus more to taste

Rotini Pasta Salad with Lemon Pesto Dressing

Multi-colored rotini with snap pea rings, peppers, arugula, salted cashews, and feta in a bright lemon-pesto vinaigrette.

Salads Pasta Sides Italian Clara's favorite 6–8 side servings, or about 4 mains Prep 15 min Cook 10 min Total 25 min

5.0 (1 review)

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Ingredients

12 oz multi-colored rotini noodles
1 cup snap peas, sliced into small rings
1/4 cup shallots, very finely minced
1/2 cup orange bell pepper, finely diced
1/2 cup yellow bell pepper, finely diced
1/2 cup celery, mostly finely minced with some small diced pieces
2 cups arugula, whole or lightly chopped
1/2 cup salted cashews (roughly chopped if desired)
3/4 cup crumbled feta cheese
1/3 cup basil pesto
3 tablespoons fresh lemon juice
2 tablespoons olive oil
1 tablespoon red wine vinegar
2 teaspoons balsamic reduction
1/2 teaspoon onion powder
1 teaspoon dry Italian herbs
1/2 teaspoon black pepper
1/4 teaspoon salt, plus more to taste

Instructions

Cook the rotini in salted water until just al dente. Drain well and cool about 10 minutes so it is only slightly warm before dressing.
Whisk pesto, lemon juice, olive oil, red wine vinegar, balsamic reduction, onion powder, Italian herbs, pepper, and salt until smooth.

Prep
In a large bowl, combine cooled pasta with snap pea rings, minced shallots, orange and yellow peppers, and celery.

Cooking
Add about three-quarters of the dressing and toss thoroughly. Chill 30 to 60 minutes, then toss again and add the remaining dressing only if the pasta needs it.
Shortly before serving, gently fold in the arugula, cashews, and feta. Taste for salt and pepper. Serve chilled or cool.

Notes

Hold back a little dressing at first. Cold pasta drinks more as it chills, so finish with the rest after resting if needed.
Related but different from Sweet Lemon-Pesto Browned Corn & Veggie Salad on this site (that one is corn-forward with no pasta).
Also different from Creamy Pesto Pasta Salad with Pickled Veggies & Cashews, which uses a yogurt-pesto dressing and pickled mix-ins.

Reviews

5.0

1 review

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1 star 0

Anonymous 2026-08-12

Bright lemon pesto on colorful rotini. Snap peas and feta steal the show.