📝 About This Recipe
This vibrant pasta salad is a celebration of Italian summer flavors, combining al dente fusilli with a velvety, herbaceous basil pesto. What sets this dish apart is the interplay of textures—creamy fresh mozzarella pearls, crunchy toasted pine nuts, and juicy semi-dried tomatoes that burst with concentrated sweetness. It is the ultimate versatile side dish, equally at home at a sophisticated garden party or a casual weekend picnic.
🥗 Ingredients
The Pasta Base
- 1 pound Fusilli or Rotini pasta (dried, high-quality semolina pasta)
- 2 tablespoons Kosher salt (for the pasta water)
Handcrafted Pesto Sauce
- 2 cups Fresh basil leaves (packed, washed and dried thoroughly)
- 1/2 cup Extra virgin olive oil (cold-pressed for best flavor)
- 1/2 cup Parmigiano-Reggiano (freshly grated)
- 1/4 cup Pine nuts (lightly toasted)
- 2 pieces Garlic cloves (peeled and smashed)
- 1 tablespoon Lemon juice (freshly squeezed to preserve green color)
- 1/2 teaspoon Black pepper (freshly cracked)
Salad Components
- 8 ounces Fresh Mozzarella pearls (drained (Ciliegine or Bocconcini))
- 1/2 cup Sun-dried tomatoes (oil-packed, julienned)
- 1 cup Cherry tomatoes (halved lengthwise)
- 1 cup Baby arugula (wild variety preferred for peppery kick)
- 1/3 cup Kalamata olives (pitted and halved)
Finishing Touches
- 1/4 teaspoon Red pepper flakes (optional, for subtle heat)
- 1 tablespoon Balsamic glaze (for drizzling)
👨🍳 Instructions
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1
Bring a large pot of water to a rolling boil. Add the 2 tablespoons of kosher salt; the water should taste like the sea to properly season the pasta from within.
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2
Add the fusilli to the boiling water. Cook for 10-12 minutes, or until just 'al dente'—firm to the bite. Do not overcook, as the pasta will soften slightly once the dressing is added.
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3
While the pasta cooks, prepare the pesto. In a small skillet over medium-low heat, toast the pine nuts for 3-5 minutes until golden and fragrant. Set aside to cool.
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4
In a food processor, combine the fresh basil, toasted pine nuts, garlic, and a pinch of salt. Pulse until coarsely chopped.
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5
With the processor running on low, slowly drizzle in the extra virgin olive oil until the mixture is smooth and emulsified.
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6
Transfer the pesto to a small bowl and stir in the freshly grated Parmigiano-Reggiano and lemon juice by hand. This preserves the texture of the cheese.
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7
Before draining the pasta, reserve 1/4 cup of the starchy pasta water. This is a secret chef's trick to help the sauce coat the noodles perfectly.
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8
Drain the pasta and immediately rinse it under cold running water for 30 seconds to stop the cooking process and remove excess surface starch.
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9
In a large mixing bowl, combine the cooled pasta with the prepared pesto and the reserved pasta water. Toss thoroughly until every spiral is coated.
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10
Gently fold in the mozzarella pearls, sun-dried tomatoes, halved cherry tomatoes, and Kalamata olives.
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11
Just before serving, toss in the baby arugula. Adding it at the end prevents the greens from wilting too much.
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12
Taste and adjust seasoning with extra salt, pepper, or a squeeze of lemon if needed.
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13
Transfer to a beautiful serving platter. Garnish with a sprinkle of red pepper flakes and a light drizzle of balsamic glaze for a professional finish.
💡 Chef's Tips
Always use freshly grated Parmesan; the pre-shredded kind is coated in cellulose which prevents a smooth sauce. If making ahead of time, keep the pesto and pasta separate until 1 hour before serving to keep the green color vibrant. To prevent the basil from oxidizing (turning brown), ensure the lemon juice is mixed in promptly. For a nut-free version, substitute the pine nuts with toasted sunflower seeds or pepitas. Choose a pasta shape with ridges or holes (like fusilli or cavatappi) to 'trap' the pesto sauce effectively.
🍽️ Serving Suggestions
Pair with a crisp, chilled Pinot Grigio or a dry Rosé to complement the herbal notes. Serve alongside grilled lemon-herb chicken skewers for a complete summer meal. Accompanied by a basket of warm, crusty ciabatta bread for mopping up any leftover pesto. Great as a side for an outdoor BBQ featuring grilled sea bass or salmon. Serve in chilled individual mason jars for a stylish and portable picnic option.