Pesto Pasta Salad with Mozzarella Pearls and Pine Nuts

Name: Pesto Pasta Salad with Mozzarella Pearls and Pine Nuts
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 8 servings
Cuisine: Italian
Ingredients: 4 quarts (3800 ml) water, for boiling the pasta; 2 tablespoons (36 g) kosher salt, for the pasta water; 1 pound (454 g) dried fusilli; ½ cup (65 g) pine nuts, raw; 1 cup (240 g) basil pesto, store-bought or homemade, at room temperature; 2 tablespoons (28 ml) extra-virgin olive oil; 2 tablespoons (30 ml) fresh lemon juice, from about 1 lemon; 12 ounces (340 g) cherry tomatoes, halved; 8 ounces (227 g) mozzarella pearls, drained and patted dry; ½ cup (12 g) fresh basil leaves, loosely packed, torn into bite-size pieces just before serving; ⅓ cup (30 g) Parmesan cheese, finely grated; freshly ground black pepper, to taste; kosher salt, to taste, for final seasoning

From the MyKitchenBank Kitchen

Springy fusilli tossed with bright basil pesto, juicy cherry tomatoes, creamy mozzarella pearls and toasted pine nuts. It's make-ahead friendly and tastes great chilled or at room temperature.

Prep: 15 min
Cook: 15 min
Wait: 45 min
Total: 1 hr 15 min
Makes: About 8 cups (8 side-dish servings or 4–5 main-dish servings)

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Ingredients

8 servings

4 quarts (3800 ml) water, for boiling the pasta
2 tablespoons (36 g) kosher salt, for the pasta water
1 pound (454 g) dried fusilli
½ cup (65 g) pine nuts, raw
1 cup (240 g) basil pesto, store-bought or homemade, at room temperature
2 tablespoons (28 ml) extra-virgin olive oil
2 tablespoons (30 ml) fresh lemon juice, from about 1 lemon
12 ounces (340 g) cherry tomatoes, halved
8 ounces (227 g) mozzarella pearls, drained and patted dry
½ cup (12 g) fresh basil leaves, loosely packed, torn into bite-size pieces just before serving
⅓ cup (30 g) Parmesan cheese, finely grated
freshly ground black pepper, to taste
kosher salt, to taste, for final seasoning

Equipment (6)

Large pot (6-quart / 5.7 L or larger)
Large colander
Small dry skillet (8-inch / 20 cm)
Large mixing bowl (4-quart / 3.8 L or larger)
Rubber spatula or large spoon
Measuring cups and spoons

Steps

Before you start

Drain the mozzarella pearls and pat them dry on paper towels so they don't water down the dressing.
Use a large pot (at least 6 quarts / 5.7 L) so the pasta cooks evenly.
Plan on at least 30 minutes of chilling time; the salad tastes best after the flavors meld.
Contains tree nuts (pine nuts) and dairy.

1
Boil the water
- Pour 4 quarts (3.8 L) water into a large pot, add 2 tablespoons kosher salt, and bring to a rolling boil over high heat.
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Ready when: Large bubbles break the surface constantly
Tip: Salting the water well is the only chance to season the pasta itself.
2
Toast pine nuts
- While the water heats, add the pine nuts to a dry 8-inch (20 cm) skillet over medium-low heat.
- Stir or shake the pan often for 3–5 minutes.
- Tip onto a plate right away to stop the cooking.
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Ready when: Nuts are golden brown, fragrant, and speckled in places
Tip: Pine nuts go from golden to burnt in seconds. Don't walk away.
3
Cook the fusilli
- Add the fusilli to the boiling water and stir for the first 30 seconds so it doesn't stick.
- Cook, stirring occasionally, for 1 minute less than the package time, usually 9–10 minutes.
- Before draining, scoop out ½ cup (120 ml) of the pasta water if you want to loosen the salad later.
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Ready when: Pasta is tender with a slight bite in the center when you taste a piece
Tip: Pasta continues to soften as it sits in the dressing, so stop slightly firm.
4
Drain and rinse
- Drain the pasta in a colander and rinse under cold running water for about 30 seconds, tossing, until the pasta is no longer hot to the touch.
- Shake well and let drain for 1 minute.
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Ready when: Pasta feels cool, not warm, and no water pools in the colander
Tip: Hot pasta will melt the mozzarella and make the pesto oily and dark.
5
Make the dressing
- In a large bowl, stir together the pesto, olive oil, and lemon juice until smooth and loose enough to pour in a thick ribbon.
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Ready when: Dressing is evenly blended and glossy
Tip: The lemon juice helps keep the pesto green.
6
Toss the pasta
- Add the cooled pasta to the bowl and fold with a large spatula for about 1 minute until every spiral is coated in pesto.
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Ready when: No bare pasta is visible and no pesto pools at the bottom
Tip: If it looks dry or clumpy, add 1–2 tablespoons of the reserved pasta water or olive oil.
7
Add the mix-ins
- Gently fold in the halved cherry tomatoes, mozzarella pearls, grated Parmesan, and two-thirds of the toasted pine nuts.
- Season with black pepper.
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Ready when: Tomatoes and cheese are evenly distributed throughout
Tip: Fold gently so the tomatoes don't burst and the mozzarella stays intact.
8
Chill the salad
- Cover the bowl and refrigerate for at least 30 minutes, up to 4 hours, so the pasta absorbs the dressing and the flavors meld.
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Ready when: Salad is cold throughout
9
Season and serve
- Take the salad out of the fridge and stir.
- Taste and add salt and pepper as needed, and loosen with a splash of olive oil or reserved pasta water if the pasta has absorbed the dressing.
- Top with torn basil and the remaining pine nuts, then serve.
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Ready when: Pasta looks glossy and tastes well seasoned
Tip: Add the basil and last pine nuts at the end so they stay bright and crunchy.

Good to know

Tips

Rinsing the pasta in cold water is essential for a salad; it stops cooking and keeps the pesto bright green.
Slightly undercook the pasta because it softens as it absorbs the dressing.
If using homemade pesto, it may be thicker, so add a little more olive oil to coat evenly.
For a main dish, add grilled chicken, white beans, or a handful of baby arugula.

Make ahead

"Cook the pasta, toss it with the dressing, and refrigerate up to 24 hours without the tomatoes, basil, and final pine nuts. Add those and refresh with a splash of olive oil and lemon juice before serving."

Storage & reheating

"Room temperature: up to 2 hours (1 hour if above 90°F / 32°C). Refrigerator: airtight container up to 3 days. Freezing is not recommended because the mozzarella and tomatoes turn watery. Serve cold or let sit at room temperature for 15 minutes and stir in a little olive oil to loosen."

Substitutions

pine nuts → toasted walnuts, almonds, or sunflower seeds. Use the same amount. Sunflower seeds work for a nut-free version, though pesto may contain nuts, so check the label.
dried fusilli → rotini, farfalle, or gemelli. Any short pasta with ridges or twists holds the pesto well. Use gluten-free pasta and rinse well.
mozzarella pearls → fresh mozzarella, cut into ½-inch (1.5 cm) cubes. Use 8 ounces (227 g), well drained and patted dry.
Parmesan cheese → Pecorino Romano. It is saltier, so taste before adding more salt.