Ingredients:

  • 12 oz (340 g) Short Pasta (Fusilli, Rotini, or Orecchiette)
  • 2 Tbsp Kosher Salt (for boiling water)
  • 1 cup (240 ml) High-Quality Basil Pesto
  • 2 Tbsp Extra Virgin Olive Oil
  • 1 Tbsp Fresh Lemon Juice
  • 1/2 tsp Black Pepper, freshly ground
  • 1 pint (300 g) Cherry or Grape Tomatoes, halved
  • 8 oz (225 g) Small Fresh Mozzarella Balls (Bocconcini), drained and halved or quartered
  • 1/4 cup (30 g) Toasted Pine Nuts
  • 1/4 small Red Onion, finely diced
  • 1/4 cup Fresh Basil Leaves, roughly torn (for garnish)
  • 2 Tbsp Parmesan Cheese, finely grated (optional)

Instructions:

  1. Prep the Vegetables: Halve the cherry tomatoes. Drain and halve or quarter the mozzarella balls. Finely dice the red onion. Toast the pine nuts gently in a dry pan until golden brown and set aside.
  2. Cook the Pasta: Bring a large stockpot of water to a rolling boil. Add the 2 Tbsp of salt. Add the pasta and cook according to package directions, aiming for a firm al dente—about 1 minute less than specified.
  3. Cool Rapidly: Immediately drain the pasta in a colander. Rinse lightly with cold water for about 30 seconds to halt the cooking process and remove excess starch.
  4. Dry the Pasta: Tip the drained pasta onto a large baking sheet or clean kitchen towel, spread it in a single layer, and allow residual steam to evaporate for 5 minutes. This step is crucial to prevent the salad from becoming watery or sticky.
  5. Prepare the Dressing: In your largest mixing bowl, whisk together the pesto, extra virgin olive oil, and fresh lemon juice. Season aggressively with freshly ground black pepper.
  6. Combine Ingredients: Add the cooled, dry pasta to the pesto dressing. Toss gently but thoroughly until every piece of pasta is coated.
  7. Add Mix-Ins: Fold in the prepared tomatoes, mozzarella, and diced red onion. Toss again lightly. Taste the salad now and adjust salt and pepper if necessary.
  8. Chill: Cover the bowl with cling film and refrigerate for a minimum of 30 minutes, or up to 4 hours. Chilling allows the flavors to fully marry and the pasta to absorb some of the dressing.
  9. Serve: Before serving, allow the salad to sit at room temperature for 10-15 minutes. Give it one final toss. Garnish with the toasted pine nuts, fresh torn basil leaves, and the optional grated Parmesan.