The first time I ever made a Pesto Pasta Salad with store bought pesto, I thought, really? This is it? I was underwhelmed and disappointed because I was looking forward to luscious pesto coating hot, long strands of pasta. The pasta was too firm, (even though I cooked the pasta to al dente,) with only a hint of basil, and it just tasted flat. This recipe for Pesto Pasta Salad with Roasted Tomatoes is not altogether different from that first attempt, but it tastes worlds apart. THIS pesto salad is a glorious celebration of summer, and the difference is all in the details. I made my own pesto sauce (instead of store-bought) using fresh basil. I toasted the pine nuts to bring out their nutty flavor. Beautiful summer cherry tomatoes were roasted to make them taste like candied tomatoes, without adding any sugar. I made sure to check the seasoning and add more salt before serving, to keep the flavors tasting bright and savory. Milky fresh mozzarella provided nuggets of soft, creamy flavor and texture. Each pesto-infused bite of pasta was a revelation in my mouth, with big, bold basil flavor. I was very, very happy.

Notes: I beg you to try making your own pesto at least once, (as in this recipe,) before deciding to use the store-bought kind. I have definitely used store-bought before for convenience, but when I developed this recipe, I did a side-by-side comparison of freshly made pesto vs. the store-bought pesto, and the fresh pesto blew my mind. Really. The difference was huge, and if you have a food processor or blender, fresh pesto only takes a few minutes to make.

I have been overcooking my pasta for pasta salad by a minute or two ever since I read this post on Serious Eats about how pasta gets stiffer when it cools, so over-cooking the pasta a bit for pasta salad is great because it keeps the texture from getting too firm.

Pine nuts are at least half of what makes pesto so darn good, but I realize they are pricey. You can substitute half or all of the pine nuts for walnuts, and it will be a suitable substitution.

This Pesto Pasta Salad alongside Cynthia's Mediterranean Turkey Burgers and Mustardy Potato Salad makes an amazing barbecue. Adding shredded or diced chicken would also make this the perfect light summer meal, rather than a side.

Read More: The Shared BBQ Sides

Time: 45 minutes
Servings: 8-10

1 pound cherry tomatoes
1 tablespoon plus 1 cup extra virgin olive oil, divided use
Kosher salt
Freshly ground black pepper
1 cup pine nuts, divided use
1 pound farfalle (bow tie) pasta
1 cup parmesan cheese, grated
4 cups basil leaves, packed (about 5 ounces)
4 cloves garlic, roughly chopped
1/2 cup parsley, finely chopped
1 cup green onions, thinly sliced
pound fresh mozzarella, cut (or torn) into 1-inch piece

Preheat oven to 400 degrees F. Combine cherry tomatoes and 1 tablespoon olive oil on a rimmed sheet pan. Sprinkle lightly with salt and pepper. Roast tomatoes for 20-25 minutes, until tomatoes are soft and releasing some of its juice. Let cool.

Reduce oven temperature to 375 degrees F. Place pine nuts on a rimmed sheet pan, and toast in oven until golden brown, about 5 minutes. Let cool.

Meanwhile, bring a large pot of salted water to boil. Stir in pasta, and adjust heat to maintain a low boil. Cook for two minutes longer than the package instructions. Drain and rinse pasta in cold water until the pasta is no longer warm.

Make pesto: Combine 1/2 cup toasted pine nuts, parmesan, basil leaves, and garlic in a food processor or blender. Process until a paste is formed, stopping to scrape the container down as needed. With the motor running, drizzle in 1 cup olive oil, and process until the oil is fully incorporated and pesto is smooth.

In a large mixing bowl, combine pasta, pesto, chopped parsley, sliced green onions, and remaining toasted pine nuts until pasta is evenly coated. Add half of the roasted tomatoes and half the mozzarella and toss to combine. Taste and adjust seasoning with additional salt and freshly ground pepper. Pour pasta salad into a large serving bowl, and arrange the remaining tomatoes and mozzarella on top. Serve at room temperature.

The idea to make pizzas came from an obsession with Broccoli Cooked Forever and my family's deep love for pizza and cheese. If you've never made pizza dough from scratch, I promise it's worth the effort. This dough is easy to stretch (much more so than the stuff you buy from the store), and the crust tastes better than a lot of pizza you'd get delivered! The Broccoli Cooked Forever makes a "sauce" for the pizza that's both creamy and even a little sweet, while the soft, melty fresh mozzarella is the perfect complement. The mushrooms lend the pizza some earthiness. The second pizza was born from another one of my (and Cynthia's) favorite pairings - fontina and roasted tomatoes. Roasted tomatoes topped with fontina cheese - so good! The Canadian bacon adds that salty, meaty bite. One could also make a case for using smoky bacon pieces instead. I certainly wouldn't argue! Bake this as a leisurely weekend meal, or make the dough and/or broccoli ahead of time to make this a quick weekday meal.

Read More: The Shared Pizza and Salad

Time: 45 minutes
Yield: Two 14" pizzas (serves 6)

For Pizza #1:
Pizza dough (see recipe below)
Cornmeal (to prevent sticking)
1 cup Broccoli Cooked Forever
1/2 pound fresh Mozzarella, 1/4 - 1/3" slices
1/2 cup cremini or button mushrooms, thinly sliced
1/4 red onion, thinly sliced
1/2 cup parmigiano-reggiano cheese, grated
Italian (flat-leaf) parsley, finely chopped, for garnish (optional)

For Pizza #2
Pizza dough (see recipe below)
Cornmeal (to prevent sticking to pizza peel/stone) or Olive Oil (is using a pizza pan)
1 tablespoon extra-virgin olive oil
1/2 pound fontina cheese, shredded
1/2 cup parmigiano-reggiano cheese, grated
1/2 cup grape or cherry tomatoes, halved
6 oz Canadian bacon
1/4 small red onion, thinly sliced
Italian (flat-leaf) parsley, finely chopped, for garnish (optional)

If you have a pizza stone, place it on your oven's middle rack. Preheat the oven to 500 degrees Fahrenheit or as high as it will go. Let heat for 30 minutes or more (1 hour would be better).

If using a pizza stone, sprinkle cornmeal liberally on a wooden pizza peel or the back of a baking sheet. If using a pizza pan or baking sheet, sprinkle the pan liberally with cornmeal. Stretch rested pizza dough into a 14" round. Not being an experienced pizza tosser (and lacking good hand-eye coordination), I flatten a ball of dough into a disc. Then stretch the dough out from the middle, using my knuckles and backs of my hands - as to not poke holes in the dough with my fingernails. As it begins to stretch further, I concentrate on evenly stretching the edges. When the dough is close to the correct size, I put it on the pizza peel (or pizza pan) and continue to stretch and shape the dough until it is roughly 14" and covers almost the entire pizza peel (or pizza pan).

For Pizza #1: Spread Broccoli Cooked Forever evenly over the pizza crust. Place fresh mozzarella slices evenly over the broccoli. Next distribute the mushrooms and red onion over the top. Lastly, sprinkle the grated parmigiano-reggiano.

For Pizza #2: Brush olive oil lightly over pizza crust. Evenly sprinkle fontina, Canadian bacon, tomatoes, red onion, and parmigiano-reggiano cheese over the crust in that order.

If using a pizza stone, transfer the pizza from the pizza peel/back of a baking sheet to the stone. (If using a pizza pan, place pizza in the oven.) Bake for 10-15 minutes. Pizza is done when cheese is melted with a few golden spots and crust is brown and crispy. Remove from oven, sprinkle with parsley (optional), and serve.

Pizza Dough

Notes: This pizza dough is very forgiving. If you don't have bread flour, you can use all-purpose flour for a chewier crust. If you don't have time to let the dough rise to double in size, let rest for at least 30 minutes before continuing. If you'd like to make it ahead, just put the dough in the fridge and let it rise slowly for several hours. If it rises too much, you can just poke a hole in the dough to deflate it. You can freeze the dough before or after letting it rise, just make sure to defrost and come to room temperature before proceeding with the next step of the recipe.

If you don't have a stand mixer, you could also use a food processor. Simply add the water and oil mixture with the processor running, until it forms a ball (less than a minute).

To make the dough by hand, make a well in the middle of the flour mixture, and pour liquid mixture into the well. Combine with your fingers or a fork, to make a shaggy dough. Then turn the dough out onto a well floured surface and knead dough until you have a smooth, slightly tacky dough.

Time: 20 minutes (plus 1 hour and 10 minutes inactive time)
Yield: Pizza dough for two 14" pizzas

4 cups bread flour
2 1/4 teaspoons (or 1 envelope) instant yeast
2 teaspoons kosher salt (or 1 teaspoon table salt)
1 1/2 cups warm water, 110 degrees F
1 tablespoon honey
2 tablespoons olive oil, plus extra to grease bowl

Whisk together flour, yeast, and salt into the bowl of a stand mixer, fitted with a dough hook.
Combine water, honey, and olive oil. With the mixer running, slowly pour liquid into the flour mixture. Beat until a dough ball forms. If the dough is sticky, add additional flour one tablespoon at a time. If the dough is dry, add additional water one tablespoon at a time. Dough will form a ball and feel slightly tacky when done.

Scrape dough onto a lightly floured surface and knead dough for 1 or 2 minutes. Form dough into a ball, transfer to a large, greased bowl, and cover with plastic wrap. Place in a warm place like a sunny window or an oven with the light on, and let rise for 1 hour or until doubled in size.

Divide dough evenly into two pieces and form into two balls. Cover with plastic wrap or a clean towel, and let rest at least 10 minutes before proceeding to make pizza.