Cook the pasta in salted boiling water until al dente, then drain and rinse thoroughly with cold water to stop the cooking process and cool the noodles down. Set aside in a large mixing bowl.
While the pasta is cooking, chop fresh basil leaves roughly and halve the cherry tomatoes. These add vibrant flavor and texture to the salad.
Add the chopped basil and halved tomatoes to the cooled pasta in the bowl. Pour the pesto over the mixture, aiming for an even coating.
Drizzle the olive oil and squeeze fresh lemon juice over the pesto-coated pasta. These brighten the flavors and add a slight sheen to the salad.
Gently toss everything together using a large spoon or salad tongs, ensuring the pesto and ingredients are evenly distributed and the pasta is well coated.
Grate Parmesan cheese over the top of the salad for a salty, umami finish. Mix again gently to incorporate.
Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld and the salad to stay refreshingly cold.
Give the salad a final toss, taste, and adjust seasoning if needed before serving. Enjoy the vibrant, tangy, and herbaceous flavors in every bite!
