Toast the pumpkin seeds in a dry skillet over medium heat for 4-5 minutes, stirring frequently until fragrant and lightly golden. Set half aside for garnish and reserve the other half for the pesto. While the seeds toast, mince the garlic cloves, zest the lemon, and roughly chop the basil and parsley. This prep work ensures your pesto comes together quickly once the pasta is ready.

Bring a large pot of salted water to a boil and add the penne. Cook according to package directions until al dente. Before draining, reserve 1/2 cup of the pasta cooking water—this starchy liquid will help loosen the pesto and allow it to coat the pasta evenly. Drain the pasta and rinse briefly with cold water to stop the cooking process and prevent clumping.

In a food processor, combine the toasted pumpkin seeds (reserved half), basil, parsley, lemon juice, minced garlic, salt, nutritional yeast, and extra virgin olive oil. Pulse until you reach your desired consistency—I prefer a slightly chunky pesto rather than completely smooth, as it gives better texture throughout the salad. Taste and adjust seasonings as needed.

Transfer the cooled pasta to a large bowl and pour the pesto over it. Toss well, adding a splash of the reserved pasta water as needed to loosen the sauce and help it coat evenly. Add the halved cherry tomatoes, rinsed chickpeas, kalamata olives, crumbled feta cheese, and baby arugula. Toss gently to combine, being careful not to crush the arugula or tomatoes. I find that adding the delicate arugula at the end keeps it fresh and prevents it from becoming bruised during mixing.

Top the salad with the reserved toasted pumpkin seeds for crunch and visual appeal. Season with freshly ground black pepper and taste for balance—add more lemon juice, salt, or pepper as desired. Let the salad sit for 10-15 minutes before serving to allow the flavors to meld together, though it's delicious served immediately as well.