This bright, herby pasta salad is built on a food-processor pesto made from fresh basil, garlic, nutritional yeast, and a slow stream of olive oil, so it lands vibrant, garlicky, and totally dairy-free without missing a beat. Toasted pine nuts get folded in twice—once blitzed into the pesto, once scattered on top—for a nutty crunch in every bite. Juicy halved cherry tomatoes and peppery baby arugula add freshness and color, while torn basil leaves keep that just-picked flavor front and center. Tossed together with tender pasta and a splash of reserved starchy cooking water to loosen the sauce, it comes together glossy and well-coated rather than dry or clumpy. Serve it at room temperature or lightly chilled with a finishing pinch of flaky sea salt, and it's a great pick for a gluten free spread, whether you're packing it for lunch or setting it out at a summer gathering.
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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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