A bright, summery pasta salad packed with peak-season vegetables and tossed in a creamy homemade walnut basil pesto.
12 oz farfalle pasta
1 cup sungold tomatoes, halved (or cherry tomatoes)
8 oz mozzarella pearls, drained
1 cup sugar snap peas, thinly sliced
1 cup corn kernels (fresh, grilled, or frozen and thawed)
2 cups fresh basil leaves, packed
½ cup California walnuts, plus more for topping
2 cloves garlic
½ cup parmesan cheese
½ cup extra-virgin olive oil
½ tsp kosher salt
Bring a large pot of generously salted water to a boil. Cook the pasta according to package directions until al dente. Drain and let cool.
Meanwhile, make the pesto. In a food processor or high-speed blender, combine the basil, walnuts, garlic, parmesan, olive oil, and salt. Blend until smooth.
In a large bowl, combine the cooled pasta, cherry tomatoes, mozzarella pearls, snap peas, and corn.
Add the walnut pesto and toss until everything is evenly coated. Taste and season with additional salt and pepper if needed.
Finish with chopped walnuts, extra Parmesan if desired, and a few fresh basil leaves before serving.
Tip: This pasta salad can be made up to a day ahead. If refrigerating, let it sit at room temperature for 15–20 minutes before serving and toss with a drizzle of olive oil to refresh the pesto if needed.
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