Summer Pasta Salad Pesto (Printable Format)

A refreshing summer pasta blend with basil pesto, cherry tomatoes, and parmesan highlights.

# What's Needed:

→ Pasta

01 - 10.5 ounces short pasta such as fusilli, penne, or farfalle
02 - Salt for boiling water

→ Pesto

03 - 1.75 cups fresh basil leaves
04 - 1.4 ounces pine nuts, lightly toasted
05 - 1 garlic clove
06 - 1.75 ounces parmesan cheese, grated
07 - 3.4 fluid ounces extra virgin olive oil
08 - Salt and freshly ground black pepper to taste

→ Salad Components

09 - 8.8 ounces cherry tomatoes, halved
10 - 1.75 ounces baby arugula, optional
11 - 1 ounce parmesan shavings for garnish
12 - Zest of 1 lemon

# How To Make It:

01 - Bring a large pot of salted water to a boil. Cook the pasta until al dente according to package instructions. Drain through a colander and rinse under cold water to cool quickly. Set aside.
02 - While the pasta cooks, prepare the pesto. In a food processor, blend basil leaves, pine nuts, garlic, and grated parmesan 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, halved cherry tomatoes, and arugula if using.
04 - Add the pesto to the pasta mixture 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 -
  • The homemade pesto tastes nothing like jarred versions—it's so vibrant you'll wonder why you ever compromised before.
  • Everything comes together in under 30 minutes, leaving you more time to actually enjoy summer instead of standing over a stove.
  • It tastes even better the next day when the flavors settle, making it ideal for meal prep or last-minute entertaining.
02 -
  • Don't skip cooling the pasta under cold water—warm pasta will start breaking down your pesto's fresh brightness the moment they touch.
  • If you make the pesto ahead, cover it with a thin layer of olive oil to prevent the basil from oxidizing and turning dark and bitter.
03 -
  • Toast your pine nuts in a dry skillet over medium heat for just a couple minutes, stirring constantly, until they smell incredible—this is non-negotiable for flavor.
  • If you can only find pre-grated parmesan with cellulose, use a block and grate it yourself; the texture of the pesto will actually be smooth instead of chalky.
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