Bring a large pot of water to a rolling boil; add a generous pinch of salt.

Add pasta and cook according to package instructions until al dente (usually 8–10 minutes).

Tip: Save 1/2 cup of pasta cooking water to loosen the dressing if needed.

In a blender or food processor, combine basil leaves, lemon juice, lemon zest, garlic, Parmesan (or nutritional yeast for vegan), olive oil, and a touch of honey or maple syrup.

Blend until smooth; taste and adjust salt and pepper.

Tip: For a chunkier vinaigrette, pulse instead of blending continuously.

Halve cherry tomatoes, dice cucumber and bell pepper, and toast pine nuts in a dry skillet until fragrant (2–3 minutes).

Tip: Dry-skilling nuts releases oils that intensify their flavor; watch closely to avoid burning.

Drain pasta and rinse under cold water to cool and stop the cooking.

In a large bowl, toss pasta with dressing, then fold in vegetables and nuts.

If the salad seems dry, stir in reserved pasta water a tablespoon at a time until you reach the desired consistency.

Tip: Let the salad rest for 30–60 minutes for flavors to meld; it tastes even better the next day.