Add the pesto to the tomatoes in the bowl, then add the cooled pasta, and toss together. Add the rest of the olive oil and toss again. Season with salt and pepper. Refrigerate. If making salad the ...

For Ina Garten, the key to a great, well-balanced pasta salad isn't what you mix in, but how much pasta you use.

At the core of this fresh and perky salad are canned artichokes and baby gem squash that you pickle yourself. You get the sense of pride that comes with making something yourself while taking ...