In the warmer months, I find my body naturally craving lighter, cooling foods that feel refreshing and alive—foods that nourish without weighing me down.
This Gluten-Free Summer Pesto & Arugula Pasta Salad has become a go-to in my kitchen. It’s fresh, vibrant, and so easy to prepare, while still delivering a satisfying dose of plant-based protein, fiber, and healthy fats.
It’s also a perfect example of how we can align our eating with the seasons, one of the core practices I talk about often. What we choose to eat during this fiery pitta season really matters! Not just for digestion, but for emotional balance, energy levels, and even how our skin glows from within.
By the way, if you’re looking for some amazing summer salad recipes, I highly recommend you jump to my favorite list of super simple summer salads!
Now, Let’s take a look at what makes this dish so special…
Basil: Cooling + Anti-Inflammatory
Basil is one of my favorite summer herbs, not only for its sweet, fresh aroma and flavor, but for its powerful cooling properties. In Ayurvedic wisdom, basil helps calm excess pitta (fire energy), which can show up as inflammation, irritability, or even skin imbalances during the summer months.
It’s also rich in antioxidants and compounds that support detoxification and immune health. I always recommend using fresh basil when you can! It brings that vibrant, healing energy straight from nature into your meals.
My Sundried Tomato, Basil & Raw Corn Quinoa Salad is also a perfect lunch recipe full of healthy proteins!
Arugula: Bitter Greens for Liver Love
Arugula is a beautiful, peppery green that supports healthy digestion and natural detoxification. Its slight bitterness stimulates digestive fire (agni), which helps the body better break down and assimilate nutrients.
In the summer, bitter greens like arugula are incredibly grounding. They help counterbalance the heat, reduce bloating, and support the liver in flushing out excess heat and toxins. Plus, arugula is rich in chlorophyll, folate, and minerals that nourish the blood and skin.
If you can’t get enough of the arugula spice, try my Chili Lime Arugula Salad!
Pine Nuts: Healthy Fats + Skin Glow
These buttery little seeds are full of healthy fats, especially monounsaturated fats that support heart health and skin hydration. Pine nuts are also a natural source of vitamin E and zinc, two nutrients that help protect the skin from sun damage and support collagen production.
I love including them in this salad for their richness and grounding energy. They add that satisfying depth that makes this dish feel complete, even without any animal products.
Gluten-Free Pasta: Plant-Based Protein + Easy Digestion
For this salad, I prefer using a gluten-free lentil or quinoa-based fusilli, though any rice or grain blend you love will work beautifully.
Lentil and quinoa pastas offer a little more substance than typical gluten-free options. They’re higher in plant-based protein, rich in iron and fiber, and help keep blood sugar levels stable. They’re also easier on digestion, especially in the heat of summer when heavy grains can feel too much.
I love how these pastas hold their shape and texture in cold salads while also offering deeper nourishment than traditional wheat-based versions. They give your body lasting energy, without feeling heavy or bloated afterward.
My Simple Trick for Feeling Light After Eating
This salad is loaded with fiber-rich greens, healthy fats from pine nuts, and plant-based protein from lentil or quinoa-based pasta, which makes it deeply nourishing and satisfying!
But all of that goodness can also be a little harder for the body to break down, especially during the warmer months when digestion can naturally be a bit weaker.
That’s why I always take my Feel Good Digestive Enzymes with meals like this. They help break down the fiber, protein, and healthy fats more efficiently, supporting easier digestion and helping prevent that heavy or bloated feeling.
It’s one of the simplest ways I support my body in feeling light, energized, and balanced after eating—especially when enjoying nutrient-dense dishes like this one!
Now that you’ve seen why each ingredient is so special, let’s bring it all together. This refreshing, nutrient-rich salad is simple to make and perfect for summer!
Here’s how to make it!
Gluten Free Summer Pesto & Arugula Pasta Salad
Ingredients
- 12 ounces fusilli or bowtie pasta (we use gluten free lentil or quinoa/brown rice fusilli)
- 12 ounces cherry tomatoes (halved)
- ⅓ cup pine nuts
- ⅓ cup capers (rinsed)
- 2 cups basil leaves
- ⅓ cup extra virgin olive oil
- 1 pinch sea salt
- 1 pinch freshly ground black pepper
- 2 big handfuls arugula
- 2 Tbs lemon juice
Instructions
- Bring a large pot of water to a boil. Add the pasta, and cook according to the directions for that particular pasta (you definitely don’t want to overcook gluten free pasta!). When done, rinse in cool water and set to the side.
- Meanwhile, add the halved tomatoes to a large salad bowl
- Make the pesto: add the pine nuts, capers, basil and lemon juice to a food processor (or mortar and pestle), and process until chunky. Add in the olive oil, and some sea salt and black pepper and process again, being sure to scrape down any of the mixture from the sides.
- Stir the pesto into the tomatoes, and add in the arugula and mix well. Add the pasta, and adjust any seasoning with the black pepper and sea salt as necessary. Enjoy!
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