Pesto Pasta Salad

Bring a large pot of salted water to a boil. Add 6 oz of fusilli pasta and cook according to package directions until al dente, about 8-10 minutes.

While pasta cooks, toast 1/4 cup of pine nuts in a dry skillet over medium heat until golden and fragrant, about 3-4 minutes, stirring frequently to prevent burning. Set aside to cool.

For the pesto: In a food processor, combine 2 cups of fresh basil leaves, 2 peeled garlic cloves, toasted pine nuts (reserve 1 tablespoon for garnish), 1/3 cup grated Parmesan cheese, 1/3 cup extra virgin olive oil, 1 tablespoon lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Process until smooth, scraping down the sides as needed.

Drain the pasta and rinse under cold water to stop the cooking process. Shake off excess water and transfer to a large mixing bowl.

Peel the cucumber and cut it in half lengthwise. Scoop out the seeds with a spoon, then dice into 1/2-inch pieces.

Halve the cherry tomatoes, dice 1/2 red bell pepper, and pit and halve 1/4 cup kalamata olives.

Add the cucumber, cherry tomatoes, red bell pepper, and olives to the pasta.

Pour the fresh pesto over the pasta mixture and toss gently until everything is well coated.

Season with additional salt and pepper to taste, and sprinkle with 1/4 teaspoon red pepper flakes for a subtle heat.

Refrigerate for at least 15 minutes before serving to allow flavors to meld. Garnish with reserved pine nuts and additional basil leaves if desired.