Pesto Pasta Salad with Sun-Dried Tomatoes

Ingredients

• 1 pound Frankies 457 Cavatelli
  
• 2 cups packed basil leaves
  
• 1/3 cup toasted pignoli nuts, plus more for serving
  
• 1–2 garlic cloves
  
• 1/2 cup grated Pecorino Romano or Parmigiano-Reggiano
  
• 1/2–3/4 cup Frankies 457 Extra Virgin Olive Oil, plus more as needed
  
• 1/2 cup good-quality sun-dried tomatoes, sliced
  
• Zest and juice of 1 lemon
  
• A splash of balsamic vinegar
  
• A pinch of red pepper flakes or a drizzle of Frankies 457 Chili Oil
  
• Kosher salt
  
• Optional: grilled chicken, sliced
  

Method

1. Cook the cavatelli in a large pot of well-salted water until al dente. Drain and let cool slightly.
   

2. Meanwhile, make the pesto by blending or pounding together the basil, pignoli nuts, garlic, cheese, and olive oil until smooth and spoonable. Season with salt to taste.
   

3. Toss the warm pasta with the pesto, sun-dried tomatoes, lemon zest, a squeeze of lemon juice, a splash of balsamic, and a pinch of red pepper flakes. Add another drizzle of olive oil if needed to keep everything glossy and well coated.
   

4. Serve at room temperature or chilled, topped with a few extra pignoli nuts and a little more grated cheese. For a heartier version, add sliced grilled chicken before serving
   

A few tips and tricks you might want to consider:

1. Add a handful of torn fresh basil leaves at the end for freshness and color.

2. Save a few whole toasted pignoli nuts for garnish to reinforce the pesto flavor.

3. A small handful of arugula folded in just before serving gives it a peppery bite that works beautifully with the sun-dried tomatoes.

4. If serving cold from the refrigerator, bring it out 20–30 minutes before eating and refresh with a little olive oil and lemon juice. Pasta salads always tighten up in the fridge.