The pasta salads I made in college used nothing more than jarred pesto and halved cherry tomatoes. I’m happy my cooking has evolved into this kind of recipe, because it makes use of the summer produce you shouldn’t miss, and offers a variety of textures of flavors to keep every bite interesting. A note on cooking the pasta: A cold salad is the only circumstance under which I recommend rinsing noodles in cold water to stop the cooking.

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