1. Bring a large pot of generously salted water to a boil. Cook the rotini or fusilli according to the package directions until al dente.

2. Drain the pasta well and rinse briefly under cool water to stop the cooking process. Let it drain thoroughly so excess water does not dilute the pesto dressing.

3. Place the pine nuts in a dry skillet over medium-low heat. Toast for 2–3 minutes, stirring frequently, until lightly golden and fragrant. Transfer them immediately to a plate to cool.

4. In a small bowl, whisk together the basil pesto, extra-virgin olive oil, fresh lemon juice, honey, minced garlic, black pepper, and a pinch of salt until smooth and well combined.

5. Halve the cherry tomatoes, dice the avocado, thinly slice the red onion, and slice the Kalamata olives. Keep the avocado pieces slightly larger so they hold their shape when tossed.

6. Add the cooled and well-drained pasta to a large serving bowl. Add the cherry tomatoes, diced avocado, crumbled feta, Kalamata olives, red onion, and chopped fresh basil.

7. Pour the pesto dressing over the pasta mixture and toss gently until the pasta and vegetables are evenly coated.

8. Sprinkle the toasted pine nuts over the salad and gently fold them through. Reserve a small handful for the top.

9. Cover the salad and refrigerate for 20–30 minutes to allow the pasta to absorb the pesto flavours while keeping the vegetables fresh.

10. Before serving, garnish with the reserved toasted pine nuts, fresh basil, and additional feta if desired.

11. Serve chilled or slightly cool. If the salad has been refrigerated for longer, give it a gentle toss and add a small splash of olive oil if needed.