Pesto Pasta Salad

Name: Pesto Pasta Salad
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 4
Cuisine: Ultimate Pasta
Ingredients: 400 g fusilli; 120 g pesto; 150 g mozzarella pearls; 200 g cherry tomatoes; 1 handful basil; to taste fine sea salt

25 minutes prep 35 minutes cook Serves 4

Pesto Pasta Salad finds its roots in the practical realm of cold lunches, where convenience meets flavor. A staple for those seeking a refreshing dish that can be prepared ahead of time, it's perfect for picnics or a light midday meal. The art of this dish lies in its simplicity, allowing each component to shine without overshadowing the others.

The salad should taste like a harmonious blend of creamy mozzarella, juicy cherry tomatoes, and the fragrant punch of pesto, all cradled by the tender fusilli. Each bite offers a burst of fresh basil, tying the flavors together with a hint of herbal brightness. Seasoned with fine sea salt, this dish is a celebration of fresh ingredients and uncomplicated pleasure.

Ingredients

400 gfusilli
120 gpesto
150 gmozzarella pearls
200 gcherry tomatoes
1 handfulbasil
to tastefine sea salt

Method

Fill a large pot with water and bring it to a boil over high heat. Once boiling, add a generous amount of fine sea salt—about 1 tablespoon—to the water. This helps season the pasta as it cooks. Add 400 g of fusilli to the boiling water and stir gently to prevent sticking.
Cook the fusilli until it is al dente, which means it should be tender yet firm to the bite. This usually takes about 8-10 minutes, but start checking a minute earlier by tasting a piece. Once done, drain the pasta in a colander and briefly rinse under cold water to stop the cooking process and cool the pasta slightly.
Transfer the drained pasta to a large mixing bowl. Drizzle a small amount of olive oil over the pasta—about 1 tablespoon should suffice. Toss the pasta gently to coat each piece with oil, ensuring they remain separate as they cool down completely.
While the pasta is cooling, halve 200 g of cherry tomatoes and set them aside. Tear a handful of fresh basil leaves into smaller pieces, releasing their aroma. Prepare 150 g of mozzarella pearls by draining any excess liquid.
Once the pasta has cooled, fold in the halved cherry tomatoes, torn basil, and mozzarella pearls. Be gentle to avoid breaking the pasta or squashing the tomatoes. This combination of ingredients adds a fresh, vibrant flavor and texture to the salad.
Add 120 g of pesto to the pasta mixture. Use a large spoon or spatula to gently fold the pesto into the salad, ensuring that all the pasta is evenly coated with the sauce. The pesto should cling to the fusilli, giving it a glossy, vibrant green appearance.
Taste the pasta salad and add fine sea salt to your preference, keeping in mind that the pesto may already be seasoned. Adjust the seasoning as necessary to balance the flavors. Serve the Pesto Pasta Salad cool, allowing the flavors to meld together, but avoid serving it ice-cold to maintain the texture and taste.