Summer Pasta Salad Pesto (Printable Version)

A refreshing blend of al dente pasta, basil pesto, and ripe cherry tomatoes with parmesan accents.

# What You'll 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 Components

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

# Directions:

01 - Bring a large pot of salted water to a rolling boil. Cook the pasta until al dente following package instructions. Drain through a colander and rinse under cold running water until completely cooled. Reserve in a separate bowl.
02 - While pasta cooks, add basil leaves, pine nuts, garlic clove, and grated parmesan to a food processor. Pulse until finely chopped. With the processor running, gradually drizzle in olive oil until the mixture reaches a smooth, sauce-like consistency. Taste and adjust seasoning with salt and pepper as needed.
03 - Transfer the cooled pasta to a large mixing bowl. Add halved cherry tomatoes and baby arugula if using. Gently toss to combine all components.
04 - Pour the prepared pesto over the pasta mixture. Toss thoroughly until all ingredients are evenly coated with pesto. Taste and adjust seasoning with additional salt and pepper if desired.
05 - Transfer the salad to a serving platter. Scatter parmesan shavings over the top and finish with fresh lemon zest. Serve immediately at room temperature or refrigerate for up to 2 hours before serving.

# Expert Suggestions:

01 -
  • It comes together faster than ordering takeout, and tastes infinitely fresher than anything in a container.
  • Homemade pesto hits differently than the jarred version—you'll taste the exact moment basil and garlic become magic.
  • It gets better as it sits, making it the perfect dish to prep ahead for a picnic or potluck.
02 -
  • Never add pesto to hot pasta—the heat will cook the basil and turn it dark and bitter, which is a tragedy I've witnessed firsthand.
  • If your pesto breaks and looks separated, whisk in a tablespoon of cold water and a bit more lemon juice, and it'll come back together like magic.
03 -
  • If pine nuts feel too expensive or you can't find them, lightly toasted sunflower seeds or walnuts bring different but equally delicious textures and flavors.
  • Make a double batch of pesto and freeze it in ice cube trays—you'll thank yourself in January when you're craving summer.
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