Summer Pasta Salad Pesto

# What You Need:

→ Pasta

01 - 10.5 oz short pasta such as fusilli, penne, or farfalle

02 - Salt for boiling water

→ Pesto

03 - 1.75 oz fresh basil leaves

04 - 1.4 oz pine nuts, lightly toasted

05 - 1 garlic clove

06 - 1.75 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 - 1.75 oz baby arugula, optional

11 - 1 oz parmesan shavings for garnish

12 - Zest of 1 lemon

# Step-by-Step Guide:

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

02 - While the 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.

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

04 - Add the pesto and toss thoroughly to coat all ingredients evenly. Adjust seasoning if needed.

05 - Transfer the salad to a 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 faster than you'd expect, leaving you more time to actually enjoy being outside.
The pesto tastes bright and alive in a way that store-bought versions sometimes miss, but don't stress if you're short on time.
Cold pasta salad means you can make it ahead and let the flavors get friendlier while you're doing other things.

02 -

Toast your pine nuts just before making the pesto—they lose their crunch and turn bitter if they sit around, which I learned the hard way.
Don't skip the cold water rinse on your pasta; hot pasta keeps cooking and becomes mushy, but cold pasta stays springy and separate.

03 -