Pasta Salad with Pesto and Cherry Tomatoes

Name: Pasta Salad with Pesto and Cherry Tomatoes
Cook time: 12 min
Yield: 4 servings
Cuisine: italian
Ingredients: 3000 ml water for boiling pasta; 12 g fine salt divided; 340 g short pasta, such as fusilli or rotini dry; 5 ml extra-virgin olive oil divided; 25 g pine nuts toasted; 120 g basil pesto store-bought or homemade; 10 ml extra-virgin olive oil divided; 6 g fine salt divided; 250 g cherry tomatoes halved; 150 g mini mozzarella balls drained; 120 g cucumber diced; 60 g arugula washed and dried; 1 g black pepper freshly ground; 15 ml lemon juice freshly squeezed

Short pasta is cooked, cooled slightly, and tossed with basil pesto, cherry tomatoes, mozzarella balls, cucumber, and arugula. A small amount of pasta cooking water is used to loosen the pesto into a clingy dressing, and toasted pine nuts add crunch. The salad can be served warm, at room temperature, or chilled.

By Julienne

Pasta Salad with Pesto and Cherry Tomatoes

Cook time: 12 minutes

Servings: 4

Ingredients

3000 ml water for boiling pasta
12 g fine salt divided
340 g short pasta, such as fusilli or rotini dry
5 ml extra-virgin olive oil divided
25 g pine nuts toasted
120 g basil pesto store-bought or homemade
10 ml extra-virgin olive oil divided
6 g fine salt divided
250 g cherry tomatoes halved
150 g mini mozzarella balls drained
120 g cucumber diced
60 g arugula washed and dried
1 g black pepper freshly ground
15 ml lemon juice freshly squeezed

Instructions

Bring the water and 12 g of the salt to a boil in a large pot. Add the pasta and cook until just tender, about 9 to 11 minutes, stirring once or twice so it does not stick. Pasta is al dente with a slight bite in the center.
While the pasta cooks, toast the pine nuts in a small skillet over medium heat, using 5 ml of the olive oil only if the pan needs it to prevent scorching. Stir constantly until fragrant and lightly golden, 2 to 4 minutes, then transfer to a plate. Pine nuts are pale gold and smell nutty, not bitter.
Drain the pasta well, reserving 30 ml of the pasta cooking water, then return the pasta to the large mixing bowl and toss with the pesto, the remaining 10 ml olive oil, and the remaining 6 g salt. Add the reserved pasta water, just enough to loosen the pesto into a glossy coating. The pasta is evenly coated and glossy, not clumped or dry.
Fold in the cherry tomatoes, mozzarella balls, cucumber, arugula, black pepper, and lemon juice if using. Add the toasted pine nuts last so they stay crisp. The salad is evenly mixed and the greens are just beginning to wilt from the warm pasta.
Serve right away for a warmer salad, or chill briefly and serve cold. The flavor is balanced, with pesto coating the pasta and the tomatoes still juicy.