Cook the Pasta: In a large pot, bring salted water to a rolling boil and add 12 ounces of spiral pasta. Cook according to package instructions until slightly past al dente, about 1-2 minutes longer than specified. Before draining, reserve ¾ cup of the pasta water for later use, then drain the pasta and set it aside.

Cool the Pasta: Drizzle the drained pasta with extra-virgin olive oil and toss gently. Spread the pasta in an even layer on a baking sheet, allowing it to cool at room temperature for about 10-15 minutes.

Make the Pesto: In a food processor, combine ¼ cup toasted pine nuts, 2 tablespoons of fresh lemon juice, 2 garlic cloves, and ¼ teaspoon of sea salt. Pulse until finely chopped. Add 2 cups of fresh basil leaves and continue blending while slowly drizzling in ½ cup of extra-virgin olive oil until smooth and creamy. If using, incorporate ¼ cup freshly grated Parmesan cheese and pulse to combine.

Combine Everything: In a large bowl, mix the cooled pasta with the prepared pesto, incorporating the reserved pasta water, 1 tablespoon of fresh lemon juice, and seasoning with salt and freshly ground black pepper.

Fold in Additional Ingredients: Gently mix in 3 cups of halved cherry tomatoes, 1½ cups of halved mini mozzarella balls, and 1½ cups of arugula. If the mixture seems dry, drizzle in extra pasta water to achieve a creamy consistency.

Finish and Serve: Top your salad with toasted pine nuts, fresh basil leaves, and red pepper flakes for a hint of spice. Serve at room temperature.