Pesto Pasta Salad with Tomatoes Fresh Flavor Burst

Ingredients

• 8 oz pasta (fusilli or penne)
• 1 cup cherry tomatoes, halved
• 1 cup fresh basil leaves, packed
• 0.5 cup walnuts or pine nuts
• 0.5 cup grated Parmesan cheese
• 0.5 cup olive oil
• 2 cloves garlic, minced
• 1 tablespoon lemon juice
• to taste salt and pepper
• 0.25 cup arugula (optional, for garnish)

Instructions

1. In a large pot of salted boiling water, cook the pasta according to package instructions until al dente. Drain and rinse under cold water to cool.
2. In a food processor, combine the basil leaves, walnuts, grated Parmesan cheese, minced garlic, lemon juice, salt, and pepper. Pulse until finely chopped.
3. With the processor running, gradually add the olive oil until the mixture is smooth and creamy. Taste and adjust seasoning if necessary.
4. In a large bowl, combine the cooked pasta, halved cherry tomatoes, and pesto. Toss gently until the pasta is well coated in the pesto.
5. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld. Before serving, taste again and adjust seasoning if needed.
6. For an added touch, top with fresh arugula right before serving.