Pesto Pasta Salad with Fresh Mozzarella

Ingredients

Equipment Needed

• •Food processor or blender
• •Large pot for pasta
• •Large mixing bowl
• •Dry skillet for toasting

Instructions

1. 1

   Toast the pine nuts

   Place all the pine nuts in a dry skillet over medium-low heat. Watch them. Pine nuts go from pale to burnt in seconds, and burnt pine nuts taste like regret. Shake the pan frequently, toasting until they're golden and fragrant, about three to four minutes. Transfer immediately to a plate to stop the cooking. Set aside three tablespoons for garnish.

   Toast pine nuts before you do anything else. Getting them out of the hot pan quickly prevents carryover cooking from ruining them.
2. 2

   Make the pesto

   Combine the basil, the larger portion of toasted pine nuts, and garlic in a food processor. Pulse until roughly chopped. With the motor running, drizzle in the olive oil in a slow, steady stream. This gradual addition creates a proper emulsion rather than a broken, oily mess. Stop and scrape down the sides. Add the Parmigiano-Reggiano, lemon juice, and lemon zest. Pulse until combined but not perfectly smooth. You want some texture. Season with salt and pepper, tasting as you go.

3. 3

   Cook the pasta properly

   Bring a large pot of water to a rolling boil. Salt it generously until it tastes like mild seawater. Add the pasta and cook according to package directions, but start tasting two minutes early. You want it al dente with just a whisper of resistance at the center. Before draining, ladle out one cup of the starchy cooking water and set it aside. This liquid is gold for emulsifying your dressing.

4. 4

   Dress the warm pasta

   Drain the pasta and transfer it immediately to a large mixing bowl while it's still steaming. Add the pesto and toss vigorously, coating every piece. The warm pasta will absorb the flavors and help the oil integrate. Add half a cup of the reserved pasta water and toss again. The starch in that water binds with the oil, creating a glossy, emulsified coating that clings rather than slides off. If the mixture looks dry, add more pasta water a tablespoon at a time.

   Never rinse pasta for a salad like this. The surface starch helps the dressing adhere. Rinsing strips that asset away.
5. 5

   Cool and add fresh elements

   Let the dressed pasta cool to room temperature, about twenty minutes, stirring occasionally to prevent clumping. Once cooled, fold in the halved cherry tomatoes and drained mozzarella pearls. Be gentle with the mozzarella. You want whole pearls, not shredded cheese. Taste again and adjust seasoning. Pasta salads often need more salt once they've cooled.

6. 6

   Rest for flavor development

   Cover the bowl and refrigerate for at least thirty minutes, or up to overnight. This resting period allows the tomatoes to release some juice into the pesto, the mozzarella to absorb surrounding flavors, and everything to become acquainted. The salad will taste better for it.

   If refrigerating overnight, save half the mozzarella pearls to add fresh before serving. They maintain better texture that way.
7. 7

   Finish and serve

   Remove the salad from the refrigerator fifteen minutes before serving. Cold mutes flavor. Taste once more and adjust seasoning. If the salad looks tight or dry, drizzle with a tablespoon of olive oil and toss gently. Transfer to a serving bowl, scatter the reserved toasted pine nuts over the top, tear fresh basil leaves over everything, and finish with a grinding of black pepper. Serve on a bed of baby arugula if you like, its peppery bite a fine complement to the rich pesto.

Chef Tips

• •Seek out mozzarella packed in water or whey, not the shrink-wrapped blocks. Fresh mozzarella should be soft, milky, and slightly sweet. The rubbery stuff belongs on pizza, not in a salad where texture matters.
• •This salad improves after resting but degrades after twenty-four hours as the acid in the tomatoes and lemon begins to dull the basil's bright green color. Make it the morning of your picnic for the best balance of flavor development and visual appeal.
• •Pine nuts are expensive. Toasted walnuts or blanched slivered almonds make honest substitutes. The Ligurians might object, but they won't be at your picnic.
• •For transporting to a picnic, keep the salad cold in a cooler. Pack the reserved pine nuts, torn basil, and any finishing olive oil separately. Garnish on site. Nobody wants to see wilted herbs.
• •Add cooked, cooled shrimp or shredded rotisserie chicken to make this a complete meal. Toss them in with the mozzarella so they absorb the pesto too.

Advance Preparation

• •Pesto can be made up to three days ahead and refrigerated with a thin layer of olive oil on the surface to prevent browning. Bring to room temperature before using.
• •The complete salad holds well in the refrigerator for up to 24 hours. Add fresh basil and pine nuts just before serving.
• •Toast pine nuts up to a week ahead and store in an airtight container at room temperature.
• •If making more than a few hours ahead, reserve half the cherry tomatoes and mozzarella to fold in before serving for fresher texture.

Frequently Asked Questions

Nutrition Information

1 serving (about 380g)