Summer cooking should be bright and full of the freshest produce. This pasta salad has an Italian spin with a tangy cashew pesto vinaigrette and chunks of high quality Salami. The vinaigrette is made with Greek yogurt which gives a lighter taste than a cheese based pesto. I love finding new ways to incorporate raw nuts into dressings and sauces, adding depth of flavor, a smoother, more decadent consistency, plus extra protein. Packed atop a bed of greens, this is one of the prettiest, most brightly colored platters you’ll put on the table, which is exactly why I pair it with a bouquet of summer’s best friend, the sunflower.