Summer Pasta Pesto Cherry (Printable version)

A vibrant mix of pasta, basil pesto, and cherry tomatoes perfect for refreshing summer meals.

# 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 grated parmesan cheese
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

# How to Make It:

01 - Bring a large pot of salted water to a boil. Cook pasta until al dente according to package instructions. Drain through a colander and rinse under cold water to cool quickly. 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 smooth sauce forms. Season with salt and pepper.
03 - In a large mixing bowl, combine cooled pasta, cherry tomatoes, and arugula if using.
04 - Add pesto to pasta mixture and toss thoroughly to evenly coat all components. Adjust seasoning as needed.
05 - Transfer salad to 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 can set the table, making weeknight dinners feel effortless.
  • The homemade pesto tastes so alive and green that it transforms ordinary pasta into something memorable.
  • Cold pasta salad means no standing over a hot stove, which matters when it's 90 degrees outside.
  • It actually tastes better the next day, so leftovers are genuinely exciting.
02 -
  • Don't skip the ice bath for your pasta—it stops the cooking process and keeps the texture from turning mushy by the time you eat it.
  • Make the pesto last and dress the salad immediately after, because basil oxidizes and turns dark brown if it sits around in that food processor.
03 -
  • Toast your pine nuts in a dry skillet for two minutes before using them—it deepens their flavor and makes the pesto taste more sophisticated without any extra effort.
  • If you can't find good fresh basil or cherry tomatoes, this dish won't sing the way it should, so it's worth seeking them out at a farmers market rather than settling for pale supermarket versions.
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