Summer Pasta Salad Pesto (Printable)

Vibrant pasta tossed with basil pesto, cherry tomatoes, and parmesan, ideal for warm days and light meals.

# Ingredient List:

→ 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 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

# How-To Steps:

01 - Bring a large pot of salted water to a boil. Cook the pasta until al dente following package directions. Drain and rinse under cold water to cool completely. Set aside.
02 - While pasta cooks, combine basil leaves, toasted pine nuts, garlic clove, and grated parmesan in a food processor. Blend until finely chopped. Gradually add olive oil while processing until smooth sauce forms. Season with salt and pepper to taste.
03 - In a large mixing bowl, combine cooled pasta, halved cherry tomatoes, and baby arugula if using.
04 - Add prepared pesto to pasta mixture and toss thoroughly until all ingredients are evenly coated. Adjust seasoning as needed.
05 - Transfer salad to serving platter. Top with parmesan shavings and lemon zest. Serve immediately or chill up to 2 hours before serving.

# Expert Hints:

01 -
  • It tastes better the next day because the flavors actually get to know each other, which is rare and wonderful in salads.
  • You can make it ahead without the stress of last-minute cooking, leaving you free to actually enjoy your guests.
  • The pesto is so good you'll find yourself spooning extra onto everything for days afterward.
02 -
  • The pesto will oxidize and turn darker if you make it too far ahead—make it right before you need it, or store it under a layer of olive oil in the fridge.
  • Warm pasta absorbs flavor better than cold, so tossing hot pasta with pesto and tomatoes while it still has warmth creates a completely different dish than waiting until everything is room temperature.
03 -
  • Toast your pine nuts in a dry skillet for about 2 minutes—they'll deepen in color and flavor, and this one small step makes the pesto taste infinitely more sophisticated.
  • If you're making this for a crowd, you can double the pesto and save half in the fridge under olive oil; it keeps for three days and suddenly you're that friend who always has fresh pesto ready.
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