Al dente short pasta tossed with cherry tomatoes, mozzarella pearls and basil pesto for a bright, summery dish.
# Ingredient List:
→ Pasta
01 - 10.6 oz short pasta (fusilli, penne, or farfalle) — about 3 cups dry
02 - Salt, for boiling
→ Salad Mix
03 - 9 oz cherry tomatoes, halved (about 2 cups)
04 - 7.0 oz mozzarella pearls (about 200 g)
05 - 1/2 small red onion, thinly sliced (optional)
06 - 1.75 oz baby arugula or baby spinach (about 2 cups loosely packed; optional)
→ Pesto Dressing
07 - 2.8 oz fresh basil leaves (about 3 3/4 cups packed)
08 - 1.4 oz pine nuts (about 1/3 cup; toasted if desired)
09 - 1/4 cup extra-virgin olive oil (2 fl oz)
10 - 1.4 oz finely grated Parmesan cheese (about 1/3 cup)
11 - 1 garlic clove
12 - Juice of 1/2 lemon (about 1 tablespoon)
13 - Salt and freshly ground black pepper, to taste
→ Garnish
14 - Fresh basil leaves
15 - Extra grated Parmesan cheese (optional)
# Cooking Directions:
01 - Bring a large pot of water to a rolling boil, generously salt the water, add the dry pasta and cook until just al dente according to package directions. Reserve 1/4 cup of the cooking water, then drain and rinse briefly under cold water to halt cooking; set aside to cool.
02 - In a food processor, pulse the basil leaves, pine nuts, grated Parmesan and garlic until finely chopped. With the motor running, stream in half the olive oil, then the remaining oil until a cohesive but slightly textured emulsion forms. Add lemon juice, season with salt and pepper, and adjust acidity or seasoning as needed.
03 - In a large mixing bowl, combine the cooled pasta, halved cherry tomatoes, mozzarella pearls, thinly sliced red onion (if using) and the arugula or spinach. Toss gently to distribute ingredients evenly.
04 - Add the prepared pesto to the bowl and toss carefully until the pasta and vegetables are evenly coated; use a splash of the reserved pasta water to loosen the dressing if necessary and achieve a silky finish.
05 - Taste and correct seasoning with salt, pepper or a squeeze of lemon. Transfer to a serving platter and garnish with fresh basil leaves and additional grated Parmesan if desired.
06 - Serve immediately at room temperature or cover and chill up to 4 hours to allow flavors to meld; remove from refrigerator 10–15 minutes before serving to take the chill off.
