Caprese Pasta Salad with Pesto Dressing

Bring a large pot of salted water to a boil. Add 12 oz of fusilli pasta and cook according to package directions until al dente, about 10-12 minutes.

While pasta is cooking, toast 1/4 cup of pine nuts in a dry skillet over medium heat until golden and fragrant, about 3-4 minutes. Watch carefully to prevent burning. Set aside to cool.

Halve 2 cups of cherry tomatoes and drain 8 oz of fresh mozzarella pearls. If using larger mozzarella balls, cut them into bite-sized pieces.

For the pesto dressing, combine 2 cups fresh basil leaves, 2 garlic cloves, 1/3 cup freshly grated Parmesan cheese, and the toasted pine nuts in a food processor.

Pulse the pesto ingredients until coarsely chopped, then with the processor running, slowly drizzle in 1/2 cup extra virgin olive oil until smooth.

Add 1 tbsp lemon juice, 1/2 tsp salt, and 1/4 tsp black pepper to the pesto and pulse to combine. Taste and adjust seasonings if needed.

Drain the cooked pasta and rinse under cold water to stop the cooking process and cool it down quickly.

In a large serving bowl, combine the cooled pasta, halved cherry tomatoes, and mozzarella pearls.

Pour the pesto dressing over the pasta mixture and gently toss to coat evenly.

Tear 1 cup of fresh basil leaves and fold them into the salad.

Sprinkle 1/4 tsp red pepper flakes over the top for a hint of heat.

Cover and refrigerate for at least 15 minutes to allow flavors to meld before serving.