August Pesto

Easy Pesto Pasta Salad with Cherry Tomatoes & Arugula – A Perfect August Recipe

Looking for a light and refreshing dish to enjoy in early August? This Pesto Pasta Salad with Cherry Tomatoes and Arugula is a delicious way to savor the best of summer. Made with vibrant seasonal ingredients, it's the perfect side or main dish for a picnic, cookout, or casual weeknight dinner.

🌿 Why You'll Love This Recipe:

• Bursting with fresh summer flavors

• Quick and easy to make

• Perfect served warm or chilled

• Customizable with your favorite protein or extra veggies

Ingredients:

• 8 oz (225g) pasta (penne, fusilli, or bowtie are great options)

• 1 cup cherry tomatoes, halved

• 2 cups baby arugula

• 1/3 cup pine nuts, toasted

• 1/2 cup grated Parmesan cheese

• 1/4 cup extra-virgin olive oil

• 2 cloves garlic

• 2 cups fresh basil leaves

• Juice of 1 lemon

• Salt and pepper to taste

Instructions:

1. Cook the Pasta:
   Bring a pot of salted water to a boil. Cook the pasta until al dente, according to package instructions. Drain and toss with a drizzle of olive oil to prevent sticking. Let cool slightly.

2. Toast the Pine Nuts:
   In a dry skillet over medium heat, toast the pine nuts until golden and fragrant, stirring frequently. This takes about 3–4 minutes. Set aside to cool.

3. Make the Basil Pesto:
   In a food processor, combine the basil leaves, Parmesan cheese, toasted pine nuts, garlic, and lemon juice. Pulse until finely chopped. While the processor is running, slowly stream in the olive oil until the mixture becomes smooth. Season with salt and pepper to taste.

4. Assemble the Salad:
   In a large bowl, combine the cooked pasta, halved cherry tomatoes, and baby arugula. Add the pesto and toss until everything is evenly coated.

5. Chill & Serve (Optional):
   For a cool, refreshing version, refrigerate the salad for 30 minutes before serving. Add more lemon juice or olive oil if needed before serving.

Tips & Variations:

• Add protein: Grilled chicken, shrimp, or chickpeas make great additions.

• Make it vegan: Use a vegan Parmesan or nutritional yeast instead of cheese.

• Boost the veggies: Try adding roasted zucchini, bell peppers, or cucumbers for extra crunch and flavor.

Enjoy the Flavors of Summer!

This Pesto Pasta Salad is a seasonal favorite that captures the essence of summer in every bite. It’s quick to prepare, packed with color, and ideal for sharing. Whether you serve it as a side dish or a light main course, it’s sure to be a hit at any summer gathering.