This vibrant pasta salad gets its bold flavor from a bright, garlicky basil pesto built with pine nuts and nutritional yeast instead of the usual hard cheese, blended smooth with good olive oil and a squeeze of lemon. Al dente fusilli soaks up every bit of that herby sauce, while juicy cherry tomatoes, peppery arugula, and torn fresh basil add color and crunch throughout. A final scatter of toasted pine nuts and flaky sea salt brings texture and a little crunch to every forkful. It's the kind of dish that tastes just as good at room temperature as it does chilled, making it perfect for picnics, potlucks, or an easy weeknight side. Naturally free of butter or cream, this one slots easily into a dairy free spread without sacrificing any richness or flavor. Make a big batch — it keeps well and the flavors only deepen as it sits.
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Bring a large pot of water to a boil and add 1 tsp salt. Cook the fusilli according to package directions until al dente, tender with a slight resistance at the center, about 10–12 minutes. Reserve 1/4 cup of the pasta cooking water, then drain through a colander and rinse briefly under cold water to stop cooking. Spread on the colander or a sheet pan and let cool for 10 minutes.
While the pasta cooks, toast the 2 tbsp pine nuts in a small dry skillet over medium heat, stirring frequently, until golden and fragrant, about 3–4 minutes. Watch closely, as they can brown quickly. Transfer to a small plate and set aside.
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