Pasta: Bring water to a boil. When the water is boiling, cook the pasta according to package directions. Once it's cooked, drain and rinse it under cold water.
Pesto: Add the sun-dried tomatoes, oil, pine nuts, tomato paste, and apple cider vinegar to a blender. Blend until the tomatoes a finely chopped. Blend for longer if you prefer a smoother consistency.
Veggies and herbs: Wash the cherry tomatoes and cut them in half. Wash the basil and slice it very thinly.
Assembly: Mix the cold pasta and pesto in a large salad bowl. Add in the cherry tomatoes, extra pine nuts, and top with fresh basil.
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Notes
On average, 1 serving of pasta equals 2-3 ounces (60-85 g).
Optionally dry-roast the pine nuts in a pan without oil for 2-3 minutes until golden brown. Stir often and watch carefully to prevent them from burning.
Storage: This pasta salad will last for 4-5 days in an airtight container in the refrigerator.