Summer Pasta Salad Pesto (Printable)

A vibrant summer dish featuring pasta, fresh basil pesto, cherry tomatoes, and parmesan cheese.

# What You Need:

→ Pasta

01 - 10.6 oz short pasta such as 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 Components

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

# Step-by-Step:

01 - Bring a large pot of salted water to a boil. Cook the pasta until al dente according to package directions. Drain and rinse under cold water to cool completely. 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 the cooled pasta, cherry tomatoes, and arugula if using.
04 - Add pesto to the pasta mixture and toss thoroughly until all ingredients are evenly coated. Adjust seasoning if needed.
05 - Transfer the salad to a serving platter. Top with parmesan shavings and lemon zest. Serve immediately or refrigerate for up to 2 hours before serving.

# Expert Suggestions:

01 -
  • It comes together in under 30 minutes, which means you can actually make dinner on a weeknight instead of ordering takeout.
  • The homemade pesto tastes nothing like the jarred version, and once you taste the difference, you'll understand why your neighbor was so desperate to use hers.
  • It's a salad that doesn't wilt or get sad by lunchtime the next day, making it genuinely perfect for meal prep.
02 -
  • Don't skip rinsing the pasta under cold water—it stops the cooking and keeps the pasta from getting mushy and clumpy by the time you serve it.
  • If you make the pesto more than a few hours ahead, press plastic wrap directly onto its surface so it doesn't oxidize and turn an sad shade of brown.
03 -
  • Toast your pine nuts in a dry pan over medium heat for exactly three minutes—any longer and they taste bitter instead of buttery.
  • If you can't find decent basil or don't want to make pesto, using quality store-bought pesto lets you skip steps without sacrificing taste, though the homemade version will always win.
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