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)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 671 kcal
- Protein
- 23 g
- Carbohydrates
- 50 g
- Fat
- 43 g
- Fiber
- 3 g
- Sugar
- 4 g
- Sodium
- 1767 mg
- Saturated Fat
- 11 g
- Monounsaturated Fat
- 23 g
- Polyunsaturated Fat
- 6 g
- Cholesterol
- 36 mg
- Potassium
- 520 mg
- Calcium
- 365 mg
- Iron
- 3.0 mg
- Magnesium
- 111 mg
- Phosphorus
- 497 mg
- Zinc
- 3.8 mg
- Vitamin A
- 121 mcg
- Vitamin C
- 11 mg
- Vitamin D
- 0.2 mcg
- Vitamin E
- 4.5 mg
- Vitamin K
- 72 mcg
- Vitamin B6
- 0.1 mg
- Vitamin B12
- 1.0 mcg
- Thiamin
- 0.05 mg
- Riboflavin
- 0.17 mg
- Niacin
- 0.5 mg
- Folate
- 15 mcg
- Water
- 38 g
Sources: Aggregated Public Data, USDA FoodData Central
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.
Troubleshooting
Pasta salad seems dry after chilling.
Cause: The pasta absorbed the oil from the pesto as it cooled and rested.
Fix: Toss the salad with an extra 15 to 30 milliliters of extra virgin olive oil or a small splash of lemon juice to revive the moisture.
Prevention: Ensure pasta is completely cold before mixing with pesto. Do not overcook pasta.
Pesto turns a dull, dark brown color.
Cause: The basil leaves oxidized due to heat from the food processor blade or extended exposure to air.
Fix: Cannot be fixed. This is cosmetic only; the salad is still safe and delicious to eat.
Prevention: Include lemon juice as an antioxidant. Chill the food processor blade beforehand if working in a hot kitchen.
Cultural Context
Pesto alla Genovese originates from Genoa in the Liguria region of northern Italy, traditionally made by crushing ingredients in a marble mortar with a wooden pestle. While hot pasta with pesto is the classic Ligurian presentation, the chilled pesto pasta salad emerged as a popular fusion concept in mid-century Italian-American cuisine. It has since become a staple at summer picnics and barbecues worldwide, celebrated for its bright, fresh flavors and ease of preparation.
