Cold Pasta Arugula Pesto
A bright, peppery pasta salad where gingered cherry tomatoes and a kick of red pepper flakes give the classic arugula pesto an unexpected, refreshing edge — perfect for hot summer days and make-ahead lunches.
| Amount | Ingredient |
|---|---|
| Calories | 485 kcal |
| Protein | 14 g |
| Fat | 23 g |
| Carbohydrates | 55 g |
| Fiber | 4 g |
| Sodium | 480 mg |
This riff on the classic cold pesto pasta trades the usual method for a bolder twist: the cherry tomatoes are briefly marinated with fresh ginger before joining the party, and the pesto itself gets a whisper of heat from red pepper flakes. The pasta is intentionally rinsed under cold water — unusual for warm pasta dishes, but essential here to stop cooking and keep the salad light and refreshing rather than heavy and clumpy.
For the Ginger-Marinated Tomatoes
For the Arugula Pesto
For the Pasta
Use level tablespoons and standard US measuring cups. All produce is medium unless specified.
🥘 Equipment
- Food processor
- Large pot (6-qt)
- Colander
- Large mixing bowl
- Small bowl
- Chef's knife and cutting board
📋 Preparation
Step 1 — Marinate the Cherry Tomatoes
Halve the cherry tomatoes and place them in a small bowl. Drizzle with olive oil, season with salt, and add most of the grated ginger (reserve a pinch for the pesto, if desired). Toss gently and let sit while you prepare the pesto and pasta. The ginger will infuse the tomatoes with a warm, aromatic brightness.
Step 2 — Make the Arugula Pesto
In a food processor, combine the almonds (or cashews), arugula, grated Parmigiano, salt, garlic clove, and red pepper flakes. Pulse until coarsely chopped. With the motor running, drizzle in the olive oil in a steady stream and process until smooth but with a bit of texture — you want a rustic pesto, not a puree. Taste and adjust salt or red pepper as needed.
Step 3 — Cook and Cool the Pasta
Bring a large pot of generously salted water to a boil. Add the pasta and cook until al dente (about 1 minute less than package directions — the pasta will continue to soften slightly as it sits). Drain in a colander, then rinse immediately under cold running water, stirring with your hand, until the pasta is cool to the touch. Shake off excess water well.
Rinsing is intentional here: it stops cooking instantly and keeps the salad light. For a warm pasta dish we would never rinse, but for cold pasta salads, it prevents a gummy texture.
Step 4 — Dress the Pasta
Transfer the cooled pasta to a large mixing bowl. Add the arugula pesto and toss until every piece is evenly coated.
Step 5 — Add the Tomatoes and Serve
Fold in the ginger-marinated cherry tomatoes gently. Transfer to a serving platter or individual bowls. Top with extra grated Parmigiano and a final drizzle of olive oil. Serve at room temperature or chilled.
🧑🍳 Chef's Tips
- Ginger matters here. Use fresh ginger, not dried. The bright, slightly spicy kick sets this pesto pasta apart from the classic version. Reserve a little of the grated ginger to stir into the pesto if you want an even more pronounced gingery warmth.
- Cashews make a creamier pesto; almonds give it more structure and crunch. Both are traditional — choose based on your texture preference.
- Don't skip the rinse. This is the rare case where rinsing pasta is correct. For cold pasta salads, the surface starch that normally helps sauce cling will instead turn the dish sticky and clumpy as it chills. A quick cold-water rinse solves this.
- Shake the colander well after rinsing. Excess water will dilute the pesto and make it runny.
- Let the tomatoes marinate for at least 10 minutes — the ginger needs time to penetrate. If you're in a hurry, use a microplane for the finest possible grate.
- Make ahead: This salad actually improves after a few hours in the fridge as the flavors meld. Bring to room temperature for 15 minutes before serving.
💡 Variations
| Variation | How To |
|---|---|
| Add burrata or mozzarella | Tear fresh burrata or small mozzarella balls (bocconcini) over each serving for creamy contrast. |
| Swap the greens | Replace half the arugula with fresh basil for a more traditional basil-pesto flavor with a peppery edge. |
| Add protein | Diced grilled chicken, flaked tuna, or chickpeas turn this into a substantial main course. |
| Zest it up | Add the zest of half a lemon to the pesto for extra brightness. |
| Nut-free | Use toasted sunflower seeds or pepitas in place of almonds or cashews. |
| Gluten-free | Use gluten-free pasta — the cold preparation works beautifully with any shape. |
❄️ Storage
| Method | Details |
|---|---|
| Fridge | Up to 3 days in an airtight container. The pesto may darken slightly from oxidation — that's normal and harmless. |
| Make ahead | The pesto can be made up to 1 week ahead. Store in a jar with a thin film of olive oil on top to prevent browning. |
🍷 Wine Pairing
- Verdicchio dei Castelli di Jesi — Crisp, with almond and citrus notes that mirror the pesto's nuttiness.
- Sauvignon Blanc — Herbaceous and zesty, complementing the peppery arugula and bright ginger notes.
- Rosé di Bolgheri — A dry, fruity rosé that's the quintessential hot-weather pasta companion.
- Pinot Grigio (Alto Adige) — Clean and mineral-driven, with enough acidity to cut through the olive oil.
📊 Nutrition (per serving, estimated)
Nutrition is an estimate based on standard ingredient quantities. Actual values may vary.
🔗 Related Recipes
- Cold Fusilli with Arugula Pesto & Cherry Tomatoes (Volume 1, Recipe 05) — The classic version without ginger or red pepper.
- Penne alla Vodka
- Spaghetti with Simple Tomato Basil Sauce
- Lemon Spaghettini
Recipe from "The Italian Kitchen" by Vita Milanese — Volume 1: Pasta Perfetto
Recipe from The Italian Kitchen by Vita Milanese — Volume 1 · Pasta Perfetto. Discover all volumes on the ebook page.