Recipe for: Pasta salad with arugula pesto and grilled asparagus - photo 1
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Recipe for: Pasta salad with arugula pesto and grilled asparagus

Pikantne May Day Salads 45 min Medium 7 wyświetleń ~25.31 PLN * - (0)
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Description

A light, spring salad for a May Day table that combines rich, aromatic arugula pesto with crunchy, grilled asparagus and delicate pasta. The dish has a contrasting flavor: spicy arugula and garlic in the pesto, a tangy hint of lemon, and optionally roasted rhubarb or fresh strawberries for a sweet-sour note. It looks impressive — green asparagus spears arranged on a cradle of pasta with drops of oil and arugula leaves. Serve chilled or at room temperature as a standalone salad or as a side to grilled meats, cheeses, or roasted duck. The recipe includes clear step-by-step instructions, recommended tools, and alternatives for vegans.

Ingredients Used

Ingredients (14)

Servings:
4
  • Pasta 300 g
  • Arugula 80 g
  • Asparagus 250 g
  • Walnuts 60 g
  • Garlic 2 ząbki (~10 g)
  • Rapeseed oil 50 g
  • Lemon 0.8 szt. (~60 g)
  • Cheese 80 g
  • Balsamic vinegar 15 ml
  • 🌿 Przyprawy
  • Salt 2 g
  • Black pepper 4 szczypty (~2 g)
  • ✨ Opcjonalne
  • Rhubarb 150 g
  • Strawberry 120 g
  • Sugar 10 g
💰 Szacowany koszt dania: ~25.31 PLN (6.33 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Pesto

1

Prepare arugula pesto: place 60 g of arugula (set aside the rest for the salad), 60 g of walnuts, 1 clove of garlic (about 5 g left whole), and grated cheese (about 50 g) into a blender or food processor. Pour in 35 g of rapeseed oil and add the juice of half a lemon (about 30 g). Pulse until the ingredients start to combine, then blend continuously for 20–30 seconds until a thick but creamy sauce forms. If the pesto is too thick, gradually add the remaining oil to achieve the desired consistency.

Ingredients: Arugula, Garlic, Cheese, Rapeseed oil, Lemon, Salt, Black pepper
Use a blender or food processor. If you don't have one, finely chop the arugula and nuts, and mix the ingredients vigorously with a whisk and oil. Do not blend for too long — the pesto should have some texture, not be completely smooth.

Pasta

2

Cook the pasta al dente: in a large pot, bring 3 liters of water to a boil, add 10 g of salt (about 1 teaspoon per liter). Add 300 g of pasta and cook according to the manufacturer's instructions minus 1 minute (usually 7–9 minutes). After cooking, drain the pasta and immediately rinse it under cold water in a colander to stop the cooking process and cool the pasta for the salad. Leave to drain.

Ingredients: Pasta, Salt
Use a large pot (min. 4 l) and a tight sieve. Cook uncovered. Rinsing with cold water is important — it will prevent sticking and make the pasta cool for the salad.

Asparagus

3

Prepare the asparagus: snap off the woody ends (hold the stalk in two places and break it just below where it naturally snaps). Cut into pieces 3–4 cm long, leaving a few whole tips for decoration. Heat a grill pan or non-stick skillet over medium heat, drizzle 10 g of rapeseed oil over the asparagus, and lightly salt. Grill for 4–6 minutes, stirring every 1–2 minutes until they are visibly softened and have lightly browned edges. Towards the end, add 10 g of balsamic vinegar and turn up the heat to reduce the acidity on the asparagus.

Ingredients: asparagus, Rapeseed oil, Salt, Balsamic vinegar
The best is a grill pan 26–28 cm; if you are using the oven, bake the asparagus for 10–12 minutes at 200°C. Do not boil — aim for tenderness with a slight crunch.

Rhubarb (optional)

4

If you are using rhubarb: cut 150 g of rhubarb into 2 cm pieces. Heat a small pan, add 10 g of sugar and sauté the rhubarb for 4–6 minutes until it starts to soften, add 5 g of balsamic vinegar and cook for another 30–60 seconds. Let it cool — the rhubarb will be a sweet and sour accent to the salad.

Ingredients: Rhubarb, Sugar, Balsamic vinegar
Additionally, you can add rhubarb if you want to introduce some tartness; monitor the time so that the rhubarb doesn't turn into mush.

Assembly

5

In a large bowl, combine the chilled pasta, 20 g of fresh arugula (set aside earlier), and the prepared pesto (made in step 1). Mix thoroughly with a silicone spoon or spatula to coat each piece of pasta with pesto. Add the grilled asparagus and gently fold them in to avoid breaking their tips. Season to taste with salt and pepper (2 g of pepper evenly distributed). If you are using rhubarb or strawberries, add them now: chilled rhubarb, strawberries cut into quarters.

Ingredients: Pasta, Arugula, asparagus, Rhubarb, Strawberry, Salt, Black pepper, Rapeseed oil
Use a large, flat mixing bowl — it makes it easier to evenly distribute the pesto. If the salad is too thick, add 10–20 g of rapeseed oil and mix again.

Decoration and seasoning

6

Transfer the salad to a serving platter. Arrange a few whole asparagus tips on top, sprinkle with a few walnut halves for crunch, and drizzle with a small amount of balsamic vinegar (if desired). Optionally, garnish with fresh strawberries and arugula leaves.

Ingredients: asparagus, Strawberry, Balsamic vinegar, Arugula
For serving, use a wide platter — the salad looks nice arranged in layers. Additionally, you can add strawberries for color and sweetness.

Serving

7

Serve the salad chilled or at room temperature. It tastes best after resting for 15–20 minutes, allowing the flavors to meld. Serve as a standalone dish or as a side with grilled meat or roasted duck.

Ingredients: Balsamic vinegar, Rapeseed oil
When serving, have extra balsamic vinegar and rapeseed oil on hand so guests can season their portions to taste.

Fun Fact

💡

Pesto originates from Genoa, but replacing basil with arugula is a popular modern twist — arugula adds a peppery, spicy note that pairs well with the sweet and sour rhubarb typical of Polish spring.

Best for

Majówka piknik grill

Tips

🍽️ Serving

Serve chilled or at room temperature. For decoration, use a few whole asparagus spears and additional nuts. If serving as a light meal, add a portion of smoked chicken breast or pieces of roasted duck.

🥡 Storage

Store in the refrigerator in a closed container for up to 24 hours. The pesto may combine with the pasta — mix before serving and optionally add 5–10 g of rapeseed oil. Do not freeze the arugula salad — it will lose its freshness.

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