Al dente pasta with cherry tomatoes, mozzarella pearls and basil pesto, bright and summery—ready in 25 minutes.
# What you'll need:
→ Pasta
01 - 3 cups short dry pasta (fusilli, penne, or farfalle), about 10.6 oz
02 - Salt for boiling water
→ Salad Mix
03 - 1 2/3 cups cherry tomatoes, halved (about 8.8 oz)
04 - 7 oz mozzarella pearls
05 - 1/2 small red onion, thinly sliced (optional)
06 - 2 cups baby arugula or baby spinach (loosely packed, optional)
→ Pesto Dressing
07 - 3 cups packed fresh basil leaves (about 3 oz)
08 - 1/3 cup pine nuts (toasted if desired), about 1.4 oz
09 - 1/4 cup extra-virgin olive oil (60 ml)
10 - 1/3 cup grated Parmesan cheese (about 1.4 oz)
11 - 1 garlic clove, peeled
12 - Juice of 1/2 lemon (about 1 tablespoon)
13 - Salt and freshly ground black pepper, to taste
→ Garnish
14 - Fresh basil leaves for finishing
15 - Extra grated Parmesan cheese (optional)
# How to make it:
01 - Bring a large pot of salted water to a rolling boil, add the pasta and cook until al dente following package guidance; drain and rinse under cold water to stop cooking, then drain well.
02 - In a food processor combine basil, pine nuts, Parmesan, garlic, lemon juice and half of the olive oil; pulse to chop, then blend while streaming in the remaining oil until a smooth dressing forms; season with salt and pepper to taste.
03 - In a large mixing bowl combine the cooled pasta, halved cherry tomatoes, mozzarella pearls, sliced red onion if using, and the baby greens if using.
04 - Add the pesto to the bowl and gently toss until all components are evenly coated; taste and adjust seasoning with salt, pepper or additional lemon if needed.
05 - Transfer to a serving bowl or platter, scatter fresh basil leaves and extra grated Parmesan as desired.
06 - Serve immediately, or cover and refrigerate for up to 4 hours to allow flavors to meld; bring to cool room temperature for a few minutes before serving if chilled.
