This vibrant pasta salad checks every box: al dente fusilli tossed in a bright, garlicky basil pesto, studded with juicy cherry tomatoes and peppery arugula. Toasted pine nuts add a satisfying crunch, while good extra-virgin olive oil and a squeeze of lemon juice keep the whole thing tasting fresh and herbaceous rather than heavy. Nutritional yeast lends the pesto a savory, almost cheesy depth without weighing things down. It's the kind of dish that comes together quickly but tastes like you fussed over it, equally good served slightly chilled at a summer gathering or packed up for next-day lunches. With its emphasis on olive oil, vegetables, herbs, and whole grains, this one slots naturally into a Mediterranean way of eating. A finishing touch of flaky sea salt right before serving really makes the flavors pop.
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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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