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- Pasta Salad with Pesto and Sun-Dried Tomatoes
Pasta Salad with Pesto and Sun-Dried Tomatoes
Ingredients
Step by step process
Cooking the pasta
- 1
For this pasta salad, cook the fusilli first. In a large pot, bring salted water to a boil, add the spirals, and cook them 9 to 11 minutes until they are al dente.
TIP:The water from cooking pasta contains dissolved starch that emulsifies fats and helps the sauce bind together. When it's too thick, add it gradually, one spoonful at a time. Always use it instead of plain water, it would lose its emulsifying properties.
- 2
Drain the pasta and rinse it under cold water to stop the cooking so it does not turn soft. Leave it in the colander to drain completely.
Tossing the salad
- 3
Cut the sun-dried tomatoes into strips. Tip the cooled pasta into a large bowl and stir in the basil pesto so it coats every piece evenly.
- 4
Add the tomatoes, coarsely torn arugula, and grated parmesan. Toss gently and drizzle with olive oil.
- 5
Season with salt to taste and let the salad rest in the fridge for at least 15 minutes. Just before serving, scatter the toasted pine nuts on top.
TIP:Toast the nuts in a dry pan over medium heat, stirring or shaking them often. As soon as they become fragrant and lightly golden, immediately transfer them out of the pan so they do not burn.
More tips:
Toast the pine nuts briefly in a dry pan until they smell nutty and turn lightly golden. Let them cool and scatter them over the salad right before serving so they stay crunchy.
You can make the salad a day ahead. Add the arugula and pine nuts only just before serving, otherwise the arugula wilts and the nuts go soft.
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Topic: Italian Cuisine
