Ingredients:

  • 12 oz (350 g) Short Pasta Shape (Fusilli, Penne Rigate, or Farfalle)
  • 1 Tbsp (15 ml) Kosher Salt (for pasta water)
  • 1 Tbsp (15 ml) Extra Virgin Olive Oil (EVOO) for tossing pasta
  • 1 cup (240 ml) High-Quality Basil Pesto (Jarred or Fresh Homemade)
  • 2 Tbsp (30 ml) Fresh Lemon Juice (about 1 medium lemon)
  • 1/4 cup (60 ml) Extra Virgin Olive Oil (EVOO) for dressing
  • 1 tsp (5 ml) Black Pepper, freshly cracked
  • 1 pint (about 300 g) Cherry or Grape Tomatoes, halved
  • 1 cup (150 g) Cucumber (English or Persian), small dice
  • 1/2 cup (120 g) Sun-Dried Tomatoes in Oil, drained and roughly chopped
  • 1/4 cup (30 g) Red Onion, finely minced
  • 5 oz (140 g) Mini Mozzarella Balls (Bocconcini or Pearls), drained

Instructions:

  1. Boil the Pasta: Bring a large pot of salted water (use the 1 Tbsp of salt) to a rolling boil. Add the pasta and cook according to package directions, aiming for al dente (firm to the bite).
  2. Shock and Drain: Crucially, drain the hot pasta immediately into a colander. Run cold tap water over the pasta for 30–60 seconds, shaking the colander, until the pasta is completely cold to the touch. This stops the cooking and removes excess starch, preventing gumminess.
  3. Oil the Pasta: Toss the cold, drained pasta with 1 Tbsp of EVOO to ensure the strands don't stick together while you prepare the rest of the ingredients. Set aside.
  4. Chop the Vegetables: Prepare all salad additions (halving tomatoes, dicing cucumber, mincing onion, chopping sun-dried tomatoes). Place them directly into your large mixing bowl.
  5. Drain the Mozzarella: Ensure the mozzarella balls are well-drained and add them to the bowl with the vegetables.
  6. Whisk the Dressing: In a separate small bowl, whisk together the pesto, lemon juice, 1/4 cup of EVOO, and black pepper until emulsified and smooth. Taste and adjust for lemon sharpness if needed.
  7. Combine: Add the cold, oiled pasta to the mixing bowl with the vegetables and cheese.
  8. Dress: Pour the pesto mixture over the pasta and vegetables. Use two spatulas or spoons to gently toss everything until every piece of pasta is beautifully coated in the green pesto.
  9. Season and Rest: Give the salad a final check for seasoning (it often needs a touch more salt and pepper once dressed). Cover the bowl and refrigerate for a minimum of 30 minutes. This chilling time is non-negotiable—it allows the pasta to absorb the vibrant flavours of the pesto and lemon.