# What You’ll Use:
→ Pasta
01 - 300 g short pasta (e.g., fusilli, penne, or farfalle)
02 - Salt, for boiling
→ Salad Mix
03 - 250 g cherry tomatoes, halved
04 - 200 g mozzarella pearls
05 - 1/2 small red onion, thinly sliced (optional)
06 - 50 g baby arugula or baby spinach (optional)
→ Pesto Dressing
07 - 80 g fresh basil leaves
08 - 40 g pine nuts (toasted, if desired)
09 - 60 ml extra-virgin olive oil
10 - 40 g grated Parmesan cheese
11 - 1 garlic clove
12 - Juice of 1/2 lemon
13 - Salt and freshly ground black pepper, to taste
→ Garnish
14 - Fresh basil leaves
15 - Extra grated Parmesan cheese (optional)
# How-To:
01 - Cook the pasta in salted boiling water until al dente, following package instructions. Drain and rinse under cold water to stop cooking.
02 - While the pasta cooks, prepare the pesto: In a food processor, combine basil leaves, pine nuts, Parmesan, garlic, lemon juice, and half the olive oil. Blend until finely chopped. Drizzle in the remaining olive oil while blending until a smooth sauce forms. Season with salt and pepper to taste.
03 - In a large bowl, combine the cooled pasta, cherry tomatoes, mozzarella pearls, red onion (if using), and arugula or spinach (if using).
04 - Add the pesto and gently toss until all ingredients are well coated.
05 - Garnish with fresh basil leaves and extra Parmesan, if desired.
06 - Serve immediately, or cover and chill for up to 4 hours before serving.
