Preheat your oven to 400°F. While it heats, toss the cauliflower florets with 1.5 teaspoons of olive oil and 3/4 teaspoon of salt on a baking sheet, spreading them in a single layer. Roast for 20 minutes, stirring halfway through for even browning. During the last 5 minutes of roasting, add the corn to the same pan (or microwave it separately if you prefer). Once done, remove from the oven and let cool slightly. I like to add the corn at the end so it stays fresh and tender rather than getting dried out alongside the cauliflower.

Bring a large pot of salted water to a boil and cook the rotini according to the package directions until al dente. Drain the pasta thoroughly and toss it with a light coating of olive oil to prevent sticking. Set aside to cool to room temperature.

While the pasta cools, make a vibrant pesto by blending the arugula, basil, 1/3 cup olive oil, toasted cashews, salt, juice from 1.5 lemons, and 3 minced garlic cloves until smooth and creamy. I always taste and adjust the lemon juice to your preference—sometimes I add a touch more for brightness. The toasted cashews give the pesto a deeper, more complex flavor than raw ones would.

While the pesto blends, prepare all the fresh vegetables: slice the cherry tomatoes into 1/2-inch halves, slice the bell peppers into 1/4-inch rings after seeding, pit the kalamata olives and halve them lengthwise, and chop the fresh parsley. Having everything prepped and ready makes the final assembly quick and ensures even distribution of flavors.

In a large bowl, combine the cooled pasta from Step 2, the roasted cauliflower and corn from Step 1, the fresh vegetables from Step 4, and the parsley. Pour the pesto from Step 3 over everything and toss gently but thoroughly until all ingredients are evenly coated. Taste and adjust seasoning with salt and black pepper as needed.

Transfer the pasta salad to a serving dish or bowl. Top with the remaining 1/4 cup of toasted cashews for a finishing crunch and scatter additional black pepper and red pepper flakes over the top for color and heat. Serve at room temperature or chill for up to 4 hours before serving—the flavors meld beautifully as it sits.