Description
Kristina’s Simple Pasta Salad is a fresh and vibrant dish combining al dente pasta shells with toasted pine nuts, juicy grape tomatoes, roasted red peppers, and creamy ciliegine mozzarella. Enhanced by the aromatic freshness of basil, tangy lemon juice, and the sharpness of Parmigiano-Reggiano, this salad is perfectly seasoned with kosher salt, black pepper, and extra-virgin olive oil. Ideal as a light lunch or a side dish for any meal, it celebrates fresh ingredients and simple preparation.
Ingredients
Scale
Pasta & Nuts
- 1 pound Pasta Shells
- 1 tablespoon Kosher Salt (for boiling pasta)
- 1/2 cup Pine Nuts
Vegetables & Cheese
- 1 pint Grape Tomatoes
- 1 bunch Scallion
- 3 Jarred Roasted Red Peppers
- 1 tub Ciliegine Mozzarella
- 1 bunch Fresh Basil
Seasonings
- Extra-Virgin Olive Oil (as needed)
- Kosher Salt (to taste)
- Freshly Ground Black Pepper (to taste)
- 1 Lemon
- 3 handfuls Parmigiano-Reggiano
Instructions
- Cook the pasta: Bring a large pot of water to a boil. Add 1 tablespoon kosher salt and 1 pound pasta shells. Cook for about 8 minutes or until the pasta is done but still firm. Drain the pasta and set it aside to cool.
- Toast the pine nuts: While the pasta cooks, place 1/2 cup pine nuts in a small skillet over low heat. Toast them, stirring frequently to prevent burning, until they are evenly golden brown. Remove from heat and set aside.
- Prepare the vegetables and cheese: Cut 1 pint of grape tomatoes in half lengthwise. Discard the ends from 1 bunch of scallions and chop thinly, using mostly the white and pale green parts, including some dark green parts. Chop 3 jarred roasted red peppers into small strips. Cube 1 tub of ciliegine mozzarella into pieces roughly the size of the halved tomatoes. Set all aside.
- Season the pasta: Place the cooked pasta in a large bowl. Drizzle extra-virgin olive oil over the pasta until it is nicely coated. Season with kosher salt and freshly ground black pepper to taste.
- Add all ingredients: Add the prepared tomatoes, scallions, roasted red peppers, mozzarella cubes, and toasted pine nuts to the pasta bowl. Remove tiny leaves from the stems of 1 bunch of fresh basil and add them directly to the bowl. Stack four to five larger basil leaves, roll them tightly into a spiral, and cut into thin strips. Add these strips to the bowl as well.
- Dress and finish the salad: Squeeze the juice of one lemon over the entire mixture, starting with half of the lemon. Add 3 handfuls of grated Parmigiano-Reggiano cheese. Toss gently with a large spoon to combine. Taste the salad, adjusting seasoning with additional salt, pepper, olive oil, or lemon juice as needed.
Notes
- Make sure not to overcook the pasta to keep the salad’s texture firm and pleasant.
- To toast pine nuts evenly, use low heat and stir often to avoid burning.
- The recipe can be adjusted for additional vegetables or herbs depending on preference.
- Allow the salad to rest for at least 15 minutes before serving to let flavors meld.
- Serve chilled or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Italian
Keywords: pasta salad, Italian salad, easy pasta recipe, vegetarian pasta salad, summer salad, basil pasta
