Be sure to check out the step-by-step photo tutorial in the post above! 🙂

1. Make the Pasta: Prepare pasta according to package directions. Reserve ¼ cup pasta water. Drain and rinse in cool water to cool down pasta and prevent sticking.
2. Tip: Make sure pasta is completely cooled before adding in tomatoes, spinach, basil to avoid cooking the veggies.
3. Transfer completely cooled pasta to a large serving bowl. Gently fold in tomatoes, spinach, basil, and salt & pepper to taste. Set aside.
4. Prepare the Pesto: In a food processor, add garlic, half the basil, pine nuts, and parmesan. Blend until roughly chopped.
5. Add the remaining basil, lemon juice, and salt. Blend until you get a chunky sauce-like consistency. Scrape down the sides of the food processor bin as needed.
6. With the food processor running on low, slowly add olive oil until emulsified.
7. Make the Pesto Pasta Salad: Pour the pesto sauce over the pasta, scraping the food processor clean.
8. Add reserved pasta water as needed to thin out pesto.
9. Add any Optional Toppings, like freshly-grated parmesan and pine nuts.
10. Gently toss the salad to combine. If needed, add any additional salt, pepper, and lemon juice to taste. Enjoy!