Pesto Pasta Salad

Instructions

1. Cook the pasta
   Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente, about 8-10 minutes. Drain thoroughly and rinse under cold water to stop the cooking process.
2. Make the pesto
   While the pasta is cooking, combine the basil, 1/3 cup pine nuts, garlic, Parmesan cheese, and a pinch of salt in a food processor. Pulse until coarsely chopped. With the processor running, slowly add 1/2 cup olive oil in a steady stream until smooth and fully incorporated.
3. Prepare the vegetables
   In a large mixing bowl, combine the halved cherry tomatoes, diced cucumber, Kalamata olives, mozzarella pearls, and diced red onion.
4. Combine and dress
   Add the cooled pasta to the bowl with the vegetables. Pour the freshly made pesto over the mixture. Add the lemon juice and additional 2 tablespoons of olive oil. Toss gently until all ingredients are well coated with the pesto.
5. Season and chill
   Season with salt and freshly ground black pepper to taste. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld together.
6. Serve and garnish
   Before serving, toss the pasta salad once more and taste for seasoning, adjusting if necessary. Transfer to a serving bowl and garnish with the remaining 2 tablespoons of pine nuts and additional basil leaves if desired.