Equipment
Ingredients
Pasta
- 250 g fusilli pasta, dry
- 2000 ml water
- 15 g kosher salt
Fresh Basil Pesto
- 50 g fresh basil leaves, washed and dried
- 30 g pine nuts, lightly toasted
- 40 g parmesan cheese, finely grated
- 1 garlic, peeled
- 100 ml extra virgin olive oil
- 15 ml lemon juice, freshly squeezed
Salad Additions
- 200 g cherry tomatoes, halved
- 150 g bocconcini, halved
Nutrition (per serving)
Method
Bring water and kosher salt to a rolling boil at 100°C/212°F in a large pot. Add the fusilli pasta and cook according to package directions until al dente.
Drain the cooked pasta in a colander. Rinse briefly under cold running water to stop the cooking process and cool the noodles, then drain well.
In a food processor, combine the fresh basil, toasted pine nuts, grated parmesan cheese, garlic clove, and lemon juice. Pulse until roughly chopped.
With the food processor running, slowly drizzle in the extra virgin olive oil until the pesto is smooth and fully emulsified.
Using a chef's knife and cutting board, cut the cherry tomatoes and bocconcini in half.
Transfer the cooled pasta to a large mixing bowl. Add the halved cherry tomatoes, bocconcini, and the freshly made pesto. Gently toss until all ingredients are evenly coated.
Cover the bowl and let the pasta salad rest in the refrigerator for at least 30 minutes to allow the flavors to meld before serving.
Chef's Notes
- Rinsing pasta is generally frowned upon for hot dishes because it removes starches that help sauces cling, but it is highly recommended for cold pasta salads to stop the cooking process and prevent clumping.
- The inclusion of a small amount of lemon juice in the pesto is a professional trick to provide acidity that balances the rich olive oil and cheese, while also keeping the basil a vibrant green.
- For the best texture, utilize pasta shapes with grooves or spirals, such as fusilli, rotini, or cavatappi, as they capture and hold the pesto beautifully.
- Allowing the salad to rest before serving is crucial. The 30 minute chilling window gives the pasta time to absorb the aromatic oils of the pesto without becoming overly dry.
Storage
Refrigerator: 3 days — Store in an airtight container. The pasta may absorb oil over time; refresh with a splash of olive oil before serving.
Reheating: Serve cold or at room temperature. Do not heat.
