Summer Pasta Pesto Cherry Tomatoes (Print Version)

A light, fresh dish featuring al dente pasta, basil pesto, cherry tomatoes, and parmesan accents.

# What You'll Need:

→ Pasta

01 - 10.6 oz short pasta (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 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. Add pasta and cook until al dente according to package directions. Drain in a colander and rinse under cold running water until completely cooled. Set aside.
02 - While pasta cooks, combine basil leaves, toasted pine nuts, garlic clove, and grated parmesan in a food processor. Pulse until finely chopped. With the processor running, slowly drizzle in olive oil until the mixture reaches a smooth consistency. Season with salt and freshly ground black pepper to taste.
03 - Transfer the cooled pasta to a large mixing bowl. Add halved cherry tomatoes and baby arugula if desired. Mix gently to combine.
04 - Pour the prepared pesto over the pasta mixture. Toss thoroughly until all components are evenly coated. Taste and adjust seasoning with additional salt and pepper as needed.
05 - Transfer the salad to a serving platter. Garnish with parmesan shavings and lemon zest. Serve immediately at room temperature, or refrigerate for up to 2 hours before serving.

# Expert Tips:

01 -
  • It comes together in under 30 minutes, which means you can actually enjoy your afternoon instead of sweating over a stove.
  • The homemade pesto is so vibrant and alive that it makes store-bought versions feel like a memory of flavor.
  • It tastes even better the next day when everything mingles together, so meal prep becomes your secret advantage.
02 -
  • Don't skip the step of rinsing pasta under cold water—warm pasta will continue cooking and turn mushy, no matter how perfect it was when you drained it.
  • Toast your own pine nuts if you can; the five minutes it takes changes the entire flavor profile from flat to deeply nutty and warm.
03 -
  • Taste your pesto before adding it to the pasta; it's much easier to adjust seasoning in a small amount than in the whole salad.
  • Keep the lemon zest and parmesan shavings separate and add them just before serving, so they stay bright and distinct instead of getting lost in the pesto.
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