📝 About This Recipe
This vibrant pasta salad is a celebration of Genovese flavors, combining the herbaceous punch of fresh basil with the buttery crunch of premium toasted pine nuts. Unlike heavy mayo-based salads, this dish relies on a silky, emulsified pesto and a splash of bright lemon zest to keep it refreshing and light. It is the ultimate versatile dish, equally at home at a sophisticated summer garden party or as a nourishing weekday lunch that tastes even better the next day.
🥗 Ingredients
The Pasta Base
- 1 pound Fusilli or Cavatappi pasta (dried, high-quality bronze-cut preferred)
- 2 tablespoons Kosher salt (for the pasta water)
Handcrafted Basil Pesto
- 3 cups Fresh basil leaves (tightly packed, washed and dried)
- 1/2 cup Extra virgin olive oil (cold-pressed for best flavor)
- 1/2 cup Parmigiano-Reggiano (freshly grated)
- 1/4 cup Pecorino Romano (freshly grated for a salty kick)
- 2 pieces Garlic cloves (peeled and smashed)
- 1 tablespoon Lemon juice (freshly squeezed to preserve color)
- 1/2 teaspoon Sea salt and black pepper (or to taste)
The Mix-Ins & Crunch
- 1/3 cup Pine nuts (Pignoli) (raw)
- 1.5 cups Cherry tomatoes (halved lengthwise)
- 8 ounces Baby mozzarella pearls (drained)
- 2 cups Baby arugula (for a peppery bite)
- 1 teaspoon Lemon zest (finely grated)
👨🍳 Instructions
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1
Bring a large pot of water to a rolling boil. Add the 2 tablespoons of kosher salt—it should taste like the sea to properly season the pasta from the inside out.
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2
Add the pasta to the boiling water and cook for 1 minute less than the package directions for 'al dente'. You want the pasta to have a firm bite so it doesn't get mushy when marinated in the sauce.
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3
While the pasta cooks, place the pine nuts in a small dry skillet over medium-low heat. Toast them for 3-5 minutes, shaking the pan constantly, until they are golden brown and fragrant. Transfer immediately to a plate to stop the cooking.
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4
Before draining the pasta, carefully ladle out about 1/2 cup of the starchy pasta cooking water and set it aside. Drain the pasta and rinse it briefly under lukewarm water to stop the cooking process and remove excess starch.
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5
In a food processor, pulse the garlic and half of the pine nuts until finely minced. Adding some nuts to the pesto itself creates a richer, creamier texture.
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6
Add the fresh basil, lemon juice, salt, and pepper to the processor. Pulse until the basil is finely chopped but not a complete paste.
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7
With the processor running on low, slowly drizzle in the extra virgin olive oil in a steady stream until the sauce is emulsified and vibrant green.
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8
Transfer the pesto to a large mixing bowl and fold in the grated Parmigiano-Reggiano and Pecorino Romano by hand. This preserves some texture in the cheese.
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9
Add the slightly warm pasta to the bowl with the pesto. Add 2-3 tablespoons of the reserved pasta water and toss vigorously. The starch in the water helps the pesto cling to every groove of the pasta.
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10
Allow the pasta to cool to room temperature. Once cooled, fold in the halved cherry tomatoes, mozzarella pearls, and the remaining toasted pine nuts.
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11
Just before serving, gently fold in the baby arugula and lemon zest. The arugula adds a fresh, peppery crunch that balances the richness of the cheese and oil.
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12
Taste and add a final crack of black pepper or a pinch of sea salt if needed. Serve at room temperature for the best flavor profile.
💡 Chef's Tips
Always toast your pine nuts; it transforms them from bland to buttery and aromatic. If the pesto looks too dark, blanch your basil leaves in boiling water for 5 seconds and shock in ice water before blending to lock in a neon-green color. Never toss hot pasta with the cheese-based pesto and mozzarella, or the cheese will clump and the basil will turn brown. Store leftovers in an airtight container for up to 3 days, but add a fresh squeeze of lemon or a drizzle of oil before eating to revive the flavors. For a vegan version, swap the cheeses for 3 tablespoons of nutritional yeast and use a vegan mozzarella alternative.
🍽️ Serving Suggestions
Pair with a crisp, chilled Vermentino or Sauvignon Blanc to complement the herbal basil notes. Serve alongside grilled lemon-herb chicken skewers for a complete, protein-packed meal. Accompanied by a crusty loaf of warm ciabatta bread for mopping up any leftover pesto oil. Top with a few shavings of fresh truffle or a drizzle of balsamic glaze for an elevated dinner party side dish.