Toast the sunflower seeds in a dry pan over medium heat for 3-4 minutes, stirring frequently until fragrant and lightly golden—this unlocks their nutty flavor and adds crucial texture to the dish. While the seeds toast, mince your garlic cloves finely and measure out your basil, packing it tightly to ensure you have the full amount. Set the toasted seeds aside to cool slightly.

Combine the minced garlic, packed basil, parmesan, lemon juice, and salt in a food processor or blender. Pulse until the basil is finely chopped and well combined, then slowly drizzle in the olive oil while blending until you reach a smooth, vibrant green consistency. I like to add the oil gradually rather than all at once—it helps create a more emulsified, creamy texture rather than a separated sauce. Set the pesto aside.

Bring a large pot of salted water to a rolling boil and cook the bowtie pasta according to package directions, aiming for al dente texture—pasta that still has a slight firmness when you bite it. Drain the pasta in a colander and let it cool for 2-3 minutes (warm pasta will absorb the pesto better than hot pasta, creating better flavor integration).

Transfer the cooled pasta to a large bowl and pour the pesto from Step 2 over it, stirring gently but thoroughly to coat every piece with the vibrant green sauce. Add the halved tomatoes, sliced red onion, crumbled feta cheese, and toasted sunflower seeds from Step 1, folding everything together with a light hand—you want to keep the feta in distinct chunks and the tomatoes intact rather than breaking them down.

Transfer the pasta salad to a serving platter or individual bowls while still warm, which allows the flavors to meld beautifully. The warmth helps the feta soften slightly and the pesto flavors to open up. Serve immediately and enjoy the vibrant, fresh flavors.