Ingredients

For the Salad:

Pasta (300g/10 oz): Opt for short pasta like fusilli, penne, or farfalle. Their grooves and ridges hold onto the pesto beautifully, ensuring every bite is packed with flavor.
Cherry Tomatoes (1 cup, halved): Sweet and juicy, these add a pop of color and a burst of freshness.
Cucumber (1 cup, diced): Crisp and refreshing, cucumber balances the richness of the pesto.
Red Onion (1/2 cup, thinly sliced): Adds a sharp, tangy kick to the salad.
Kalamata Olives (1/2 cup, optional): For a Mediterranean twist, these briny olives bring depth and complexity.
Toasted Pine Nuts (1/4 cup): A crunchy garnish that complements the pesto perfectly.
Fresh Basil Leaves (1/4 cup, torn): Adds an extra layer of herbaceous flavor and visual appeal.

For the Pesto Sauce:

Fresh Basil (2 cups, tightly packed): The star ingredient. Use the freshest basil you can find for the best flavor.
Parmesan Cheese (1/2 cup, grated): Adds creaminess and a salty, nutty depth to the pesto.
Extra Virgin Olive Oil (1/3 cup): Provides richness and helps create a smooth sauce.
Pine Nuts (2 tablespoons): These add a toasty, buttery flavor to the pesto. You can substitute with walnuts or almonds if preferred.
Garlic (1-2 cloves, peeled): Gives the pesto a bold, garlicky kick.
Lemon Juice (1 tablespoon): Brightens the flavors and adds a subtle tang.
Salt and Pepper: To taste.

Optional Additions:

Grilled chicken, shrimp, or chickpeas for protein.
Mozzarella pearls or crumbled feta for extra creaminess.
Steamed broccoli, blanched asparagus, or roasted bell peppers for more veggies.

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Instructions

Step 1: Cooking the Pasta

Start by bringing a large pot of water to a rolling boil. Add a generous pinch of salt—it should taste like the sea. Cook your pasta until al dente, following the package instructions. Drain the pasta and rinse it under cold water to stop the cooking process and cool it down for the salad.

Pro Tip: Toss the cooked pasta with a drizzle of olive oil to keep it from sticking together while you prepare the other ingredients.

Step 2: Making the Pesto

In a food processor, combine the basil, Parmesan cheese, pine nuts, garlic, and lemon juice. Pulse until the ingredients are finely chopped. With the processor running, slowly drizzle in the olive oil until the mixture forms a smooth, creamy sauce. Season with salt and pepper to taste.

Pro Tip: If your pesto is too thick, you can thin it out with a tablespoon or two of pasta water. This also helps the sauce cling to the pasta better.

Step 3: Assembling the Salad

In a large mixing bowl, combine the cooked pasta, cherry tomatoes, cucumber, red onion, and Kalamata olives (if using). Pour the pesto over the salad and toss until everything is evenly coated.

Pro Tip: Use a gentle hand when mixing to avoid crushing the vegetables or tearing the pasta.

Step 4: Adding the Finishing Touches

Sprinkle the salad with toasted pine nuts and torn basil leaves for a fresh, crunchy garnish. If you’re adding cheese or protein, now’s the time to incorporate it.

Step 5: Chilling and Serving

Refrigerate the salad for at least 20 minutes to let the flavors meld together. When ready to serve, give it a quick toss and garnish with a little extra Parmesan and basil for a polished presentation.