Pistachio Pesto Pasta Salad

You'll fall in love with this spring-y pesto made with pistachios, basil, and lemon zest. Bonus: this pasta is great warm or room temp!
Publish date:
Pistachio Pesto Pasta Salad

Recipe by Jake Cohen

Start to FinishServings

20 minutes



  • 1 lb. campanelle (coneshaped pasta)

  • 2 cups arugula

  • 1/2 cup olive oil, plus more for drizzling

  • 1/2 cup pistachios

  • 1/4 cup chopped fresh basil

  • 1/4 cup grated Parmesan

  • 2 tsp. lemon zest plus 1/4 cup juice

  • 1 cup crumbled feta


In pot of salted boiling water, cook pasta until al dente; rinse under cold water. In food processor, pulse half the arugula, 1/2 cup oil, the pistachios, basil, Parmesan, and lemon zest and juice into pesto; season. In large bowl, toss pasta, pesto, and remaining arugula; season. Top with feta. Drizzle with oil.