Ingredients

For the Pasta Salad:

• 1 pound short pasta (fusilli, penne, farfalle, or orecchiette work best)

• 1/2 to 2/3 cup basil pesto (homemade or store-bought)

• 8-16 ounces mozzarella pearls, ciliegine, or bocconcini, drained and halved

• 1-3 cups cherry or grape tomatoes, halved

• 1/2 cup fresh basil leaves, torn or chopped

• 2-3 tablespoons extra virgin olive oil

• 2 tablespoons lemon juice

• Salt and freshly ground black pepper to taste

• 1/4 cup grated Parmesan cheese (optional)

• 1/2 teaspoon red pepper flakes (optional)

For Homemade Pesto Dressing (Optional):

• 1 1/2 cups fresh basil leaves, loosely packed

• 1/3 cup pine nuts or sliced almonds

• 2 small garlic cloves, minced

• 2 tablespoons lemon juice

• 2 tablespoons grated Parmesan cheese

• 1/2 teaspoon kosher salt

• 1/4 teaspoon black pepper

• 1/3 cup extra virgin olive oil

Instructions

Prepare the Pasta:

1. Bring a large pot of generously salted water to a boil. Cook pasta according to package directions until al dente, about 1 minute less than suggested for a firmer texture.

2. Reserve 1 cup of pasta cooking water before draining. Drain pasta in a colander and rinse lightly with cold water to stop cooking. Allow to cool for about 10 minutes so it won’t melt the cheese.

Make Homemade Pesto (if using):

3. In a food processor, combine basil leaves, pine nuts, garlic, lemon juice, Parmesan cheese, salt, and pepper. Pulse 4-5 times to roughly chop.

4. With the processor running, slowly drizzle in olive oil through the feed tube until the mixture becomes creamy. Stop to scrape sides once during processing.

Assemble the Salad:

5. In a large mixing bowl, combine cooled pasta with pesto, tossing until evenly coated. If the mixture seems dry, add a splash of reserved pasta water or olive oil.

6. Gently fold in halved cherry tomatoes and mozzarella pearls. Season with salt, pepper, and red pepper flakes if desired.

7. Add half of the fresh basil and toss gently. Transfer to a serving dish.

Final Touches:

8. For best flavor, refrigerate for at least 30 minutes or up to overnight. Remove from refrigerator 30 minutes before serving.

9. Just before serving, drizzle with lemon juice and remaining olive oil. Stir in remaining fresh basil and top with grated Parmesan if desired.

Tips for Success

Pasta Choice: Short pasta shapes with nooks and crannies like fusilli, penne, or farfalle work best as they hold the pesto and catch the other ingredients.

Mozzarella Pearls: These small, bite-sized mozzarella balls ensure cheese in every bite. If unavailable, cut fresh mozzarella into small cubes.

Make-Ahead Option: Prepare the salad up to 8 hours in advance, using only half the pesto initially. Add remaining pesto just before serving to maintain vibrant color and flavor.

Storage: This pasta salad keeps well in the refrigerator for up to 3 days. The flavors actually improve after the first day as ingredients meld together.

Serving Temperature: This salad is delicious served at room temperature or slightly chilled. Avoid serving it ice-cold as the flavors are more pronounced at room temperature.