Summer Pasta Salad Pesto Tomatoes

# What You'll Need:

→ Pasta

01 - 10.6 oz short pasta (fusilli, penne, or farfalle)

02 - Salt for boiling water

→ Pesto

03 - 1.8 oz fresh basil leaves

04 - 1.4 oz pine nuts, lightly toasted

05 - 1 garlic clove

06 - 1.8 oz parmesan cheese, grated

07 - 3.4 fl oz extra virgin olive oil

08 - Salt and freshly ground black pepper to taste

→ Salad Add-ins

09 - 8.8 oz cherry tomatoes, halved

10 - 1.8 oz baby arugula (optional)

11 - 1.1 oz parmesan shavings for garnish

12 - Zest of 1 lemon

# Method:

01 - Bring a large pot of salted water to a boil. Cook pasta until al dente according to package instructions. Drain and rinse under cold water to cool quickly. Set aside.

02 - While pasta cooks, combine basil leaves, pine nuts, garlic, and grated parmesan in a food processor. Blend until finely chopped. Gradually add olive oil while blending until a smooth sauce forms. Season with salt and pepper to taste.

03 - In a large mixing bowl, combine cooled pasta, cherry tomatoes, and arugula if using.

04 - Add pesto to pasta mixture and toss thoroughly to coat. Adjust seasoning as needed.

05 - Transfer salad to serving platter. Top with parmesan shavings and lemon zest. Serve immediately or chill for up to 2 hours before serving.

# Expert Advice:

01 -

It comes together in under 25 minutes, which means you can make it while debating where to go for the afternoon.
The homemade pesto tastes nothing like the jarred version—it's vibrant, fresh, and tastes like summer in a bowl.
You can prep it ahead and it actually gets better as the flavors meld together.

02 -

Don't skip cooling the pasta under cold water—it stops the cooking and keeps the salad from turning into a warm mush.
Toast your pine nuts in a dry pan for two minutes before using them; it wakes up their flavor in a way that makes the whole pesto taste more alive.

03 -