Cold pesto pasta salad; make cold or make hot?

[DuffyFluckling]

I want to make a cold pesto pasta salad.

Should I cook the pasta, stir in the pesto and then let the whole lot cool?

Or is it better to cook the pasta, let it cool, and then stir the cold pesto into the cold pasta?

Am guessing the first one, because otherwise the parmesan won't melt, will it?

I would do the first, so the flavours meld

agree with mrsm
the first one
yum

Cook first. I always put black olives in mine afterwards too. Yumza!

and toasted pine nuts. and a bit of fresh basil torn up if you have it?
A very tiny bit of fresh mint makes it fresh and zingy (CAN'T believe I just used the word zingy.)

Also good - cherry toms, either roasted and cold, or raw, and torn off pieces of soft mozzarella.

I add bits of sun dried tomato, pine nuts, torn basil leaves & parmesan shavings.

Which pesto do you use, if not homemade?

Bertolli...red usually, sometimes green.

Thanks everyone!

Sorry didn't come back to the thread. Am manic getting ready for party.

Advice appreciated.