Ingredients

1 pound pasta shells

1 tablespoon kosher salt

1/2 cup pine nuts

1 pint grape tomatoes

1 bunch scallion

3 jarred roasted red peppers

1 tub ciliegine mozzarella

1 bunch fresh basil

Extra-virgin olive oil, as needed

Kosher salt, to taste

Freshly ground black pepper, to taste

1 lemon

3 handfuls Parmigiano-Reggiano

Instructions

Step 1: Bring a large pot of water to a boil. Add the pasta shells and 1 tablespoon kosher salt. Cook for about 8 minutes or until the pasta is tender but still firm. Drain and set aside.

Step 2: While the pasta cooks, toast the pine nuts in a small skillet over low heat. Stir frequently to prevent burning. When they turn evenly golden brown, remove from heat and set aside.

Step 3: Cut the grape tomatoes in half lengthwise. Trim and discard the scallion ends, then chop the white and pale green parts thinly, including some of the darker green. Slice the roasted red peppers into small strips. Cut the ciliegine mozzarella into cubes roughly the size of the tomatoes. Set all aside.

Step 4: Place the cooked pasta in a large bowl. Drizzle extra-virgin olive oil over it, tossing until the pasta is evenly coated. Season with kosher salt and freshly ground black pepper to taste.

Step 5: Add the prepared tomatoes, scallions, roasted red peppers, mozzarella, and toasted pine nuts to the bowl. Remove tiny leaves from the basil stems and add them. Stack 4–5 larger basil leaves, roll tightly, and slice into thin strips before adding to the salad.

Step 6: Squeeze half a lemon over the salad, then add the Parmigiano-Reggiano. Gently toss everything together with a large spoon. Taste and adjust seasoning with more salt, pepper, olive oil, or lemon juice as needed.

Tips & Variations

Use whole-wheat or gluten-free pasta shells to accommodate dietary preferences.

Substitute toasted walnuts or almonds for pine nuts if preferred or for a different flavor.

For added protein, mix in grilled chicken or chickpeas before serving.

Let the salad chill in the refrigerator for 30 minutes to meld flavors before serving.

FAQs

Can I make this pasta salad ahead of time?

Yes, this pasta salad can be prepared a few hours in advance or the night before. Chill it in the refrigerator and toss gently before serving to refresh the flavors.

What type of mozzarella is best for this recipe?

Ciliegine mozzarella, which are small mozzarella balls, work best here due to their size and texture. However, you can use bocconcini or cut fresh mozzarella into similar-sized pieces as a substitute.