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As the temperatures rise and summer approaches, the quest for light and refreshing meals becomes a priority for many home cooks. Enter Chilled Pesto Paradise Pasta—a delightful dish that perfectly encapsulates the essence of summer dining. This pasta salad harmoniously combines vibrant flavors with the ease of preparation, making it an ideal choice for outdoor gatherings, picnics in the park, or even simple weeknight dinners at home.

Cold Pesto Pasta with Cherry Tomatoes

Get ready to indulge in the ultimate summer dish with Chilled Pesto Paradise Pasta. This refreshing pasta salad is a breeze to prepare and features a luscious homemade pesto made from fresh basil, pine nuts, garlic, and Parmesan. Perfect for picnics and gatherings, it's colorful and packed with flavor. Customize it with seasonal veggies and proteins for a delightful twist. Enjoy this light and satisfying meal that captures the essence of summer dining!
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Ingredients
  

12 ounces of pasta (fusilli or penne recommended)

1 cup fresh basil leaves, tightly packed

1/3 cup pine nuts, lightly toasted

1/2 cup finely grated Parmesan cheese

2 garlic cloves, minced

1/2 cup extra virgin olive oil

Salt and black pepper, to taste

2 cups cherry tomatoes, halved

1/4 cup black olives, pitted and thinly sliced (optional)

Fresh basil leaves, for garnish

Instructions
 

Cook the Pasta: Bring a large pot of salted water to a vigorous boil. Add the pasta and cook according to the package instructions until it reaches an al dente texture. Once cooked, drain the pasta and immediately rinse it under cold water to halt the cooking process. Allow the pasta to cool completely in a colander.

    Prepare the Pesto: In a food processor, add the fresh basil leaves, toasted pine nuts, grated Parmesan cheese, and minced garlic. Pulse the ingredients together until they are finely chopped. With the food processor running, gradually drizzle in the extra virgin olive oil until the mixture becomes smooth and creamy. Taste the pesto and season with salt and freshly cracked black pepper as desired.

      Mix Pasta and Pesto: In a large mixing bowl, combine the cooled pasta with the freshly made pesto. Gently toss the pasta to ensure that each piece is generously coated with the vibrant green sauce.

        Incorporate Cherry Tomatoes: Carefully fold in the halved cherry tomatoes and, if using, the sliced black olives. Mix gently to evenly distribute the tomatoes and olives throughout the pasta, being cautious not to mash the tomatoes.

          Chill: Cover the mixing bowl with plastic wrap or transfer the pasta to an airtight container. Refrigerate for a minimum of 30 minutes to allow the flavors to develop and meld together.

            Serve: Before serving, take a moment to taste the pasta salad and adjust the seasoning with additional salt and pepper if necessary. Garnish with fresh basil leaves on top, and for an extra touch of flavor, sprinkle on a bit more grated Parmesan cheese.

              Prep Time, Total Time, Servings: 15 minutes | 45 minutes | 4-6 servings

                - Presentation Tips: For an attractive presentation, serve the pasta in a large, shallow bowl, garnished with basil and a drizzle of olive oil. Add a few whole cherry tomatoes and pine nuts on top for a pop of color.