Pasta Salad with Tomatoes, Arugula, Pine Nuts and Herbs

Preheat the oven to 350 degrees F. In a pie plate, toast 3 tablespoons of the pine nuts until light golden and fragrant, about 5 minutes. Set aside to cool. In a large pot of boiling salted water, cook the fusilli until al dente. Drain the pasta and rinse it under cold water, then drain again; transfer to a large bowl. Meanwhile, in a food processor, combine the cilantro, basil, oregano and garlic and pulse until coarsely chopped. Add the mayonnaise, olive oil, lemon juice and the remaining 1/4 cup of pine nuts and process until smooth. Season with salt and pepper. Toss the fusilli with the toasted pine nuts, arugula, tomatoes, red onion and the herb dressing. Season with salt and pepper and serve.