This vibrant pasta salad leans on a bright, garlicky basil pesto loaded with toasted pine nuts and a generous pour of good olive oil, all tossed with tender gluten free rotini while it's still warm enough to soak up every bit of flavor. Juicy halved cherry tomatoes and peppery baby arugula get folded in for freshness, and a squeeze of lemon juice at the end wakes everything up before serving. The result is a dish that's equal parts creamy, herby, and crisp, with plenty of texture in every forkful. It's the kind of salad that holds up well chilled or at room temperature, making it a great make-ahead option for picnics, potlucks, or easy weeknight sides. Simple, punchy, and packed with fresh basil flavor, it's a solid pick for a dairy free spread.
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Bring a large pot of generously salted water to a boil. Cook the gluten free rotini according to the package directions until tender with no chalky center, typically 10–12 minutes. Drain in a colander, rinse briefly under cold water to stop cooking, and toss with 1 tbsp olive oil to prevent sticking. Spread on a sheet pan or large plate and let cool for 10–15 minutes.
While the pasta cools, make the pesto: combine the basil, pine nuts, and garlic in a food processor and pulse until coarsely chopped, about 8–10 pulses. Add the finely grated Parmesan, 1/2 tsp salt, and black pepper, then pulse 4–5 more times. With the processor running, stream in the 1/2 cup olive oil in a steady pour until the pesto is smooth and bright green, scraping down the sides once.
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