Take a medium-sized pan and fill it with 4 cups of water. Add some salt and let it boil. Once the water comes to a boil, add the pasta into it and give it a stir using a wooden spatula.
Remember not to use metal spatulas as they can alter the taste of your pasta. Stir frequently for nearly 10 minutes and check the pasta for doneness.
It would be best if you left your pasta half-cooked for an al dente texture. If it’s half done, remove the pasta from the heat and drain the excess water using a colander.
Rinse your pasta in cold water. You can add a few drops of olive oil to prevent the pasta from sticking to each other.
Once the pasta is thoroughly cooled, transfer it to a large bowl. Add in the diced tomatoes, cucumber, bell pepper, olives, celery, and onion.
Please give them a toss and mix all the ingredients properly
Take a medium-sized bowl and add the mayonnaise and pesto. Mix them and add lemon juice and white wine vinegar. Make it into a smooth paste and combine olive oil, pepper, salt, and sugar.
Finally, add the Italian seasoning (it’s alright if you have a few ingredients missing in your Italian seasoning) and give it a right mix for a minute or so. If you want, you can even add chopped parsley to your dressing.
In the pasta bowl, add your prepared dressing mix and combine it. Be gentle while you mix the dressing with the pasta as the pasta might lose its shape if you mix too hard.
Add freshly chopped parsley, grated cheese, and cover the bowl either with a cling wrap or a plate. Refrigerate the bowl until it’s time to serve.
You can keep the pasta in the fridge for a maximum of three days. Your pasta will taste the best after two days as the vinegar in the dressing will break the starch in the pasta and increase the flavour profile of the pasta.