Pasta Salad with Mozzarella and Olives
This recipe uses orecchiette mozzarella, which looks likes thumb prints and resembles the pasta shape by the same name. (Fun Fact: orecchiette translates to “little ears.”) If you can’t find orecchiette mozzarella, you can cut any fresh mozzarella into 1⁄2-inch cubes. The cheese is added to warm pasta toward the end of cooking, melting to a soft and stringy consistency. Mint provides a bright note in the deconstructed pesto, resulting in a fresh summer bite.
Ingredients
- 1 cup grated parmesan
- 2 cups basil stems removed, plus more for garnish
- 2 cups mint stems removed, plus more for garnish
- 2 garlic cloves minced
- 1/2 teaspoon crushed red pepper
- 1/2 teaspoon kosher salt plus more for seasoning
- water
- 1/2 cup olive oil
- 8 ounces orecchiette mozzarella
- 12 ounces fusilli pasta
- 1/2 cup green olives pits removed and chopped
- 1/4 cup toasted pine nuts
- 1/4 cup toasted walnuts chopped
Instructions
- Pulse parmesan, basil, mint, garlic, red pepper, and salt in a blender to combine. Slowly add olive oil and blend.
- Add 2 tablespoons of pesto mixture and mozzarella to a bowl. Cover and allow mixture to come to room temperature.
- Bring a large pot of salted water to a boil and cook the pasta al dente according to package instructions.
- Drain pasta, reserving 1⁄2 cup of pasta water.
- Transfer cooked pasta to a serving bowl. Add the marinated mozzarella, reserved pasta water, and remaining pesto. Toss until the cheese just starts to melt.
- Garnish with torn basil, mint leaves, olives, pine nuts, and walnuts.