Kristina’s Simple Pasta Salad
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Many years ago, I traveled to the Cape with my aunt Marcy to see my Great Aunt Phyllis’ family. I don’t remember much of our short visit except that I returned home with the recipe for a pasta salad that we soon named after my cousin, Kristina, who had prepared the salad for us during our visit. That summer and for many summers that followed, we prepared this salad often — it’s particularly good warm, when the just-boiled shells melt the cheese, just slightly cook the tomatoes and soak up all the flavors of the olive oil and lemon juice.
Also, feel free to make adjustments based on your preferences: feta may have been used in place of mozzarella, sun-dried tomatoes in place of the roasted red peppers, etc. This salad can also be prepared ahead and served at room temperature — it tastes better the longer it sits in fact.
PrintKristina’s Simple Pasta Salad
- Total Time: 23 minutes
- Yield: 6 to 8 as a side
Ingredients
- 1 lb. shells
- ½ cup pine nuts
- 1 pint grape tomatoes
- 1 bunch scallions (finely diced red onion is nice, too)
- 3 roasted red peppers (or used jarred)
- 2 balls (large size) or a small tub of ciliegine mozzarella
- 1 bunch basil
- extra-virgin olive oil
- kosher salt
- fresh cracked pepper
- 1 lemon, halved
- freshly grated Parmigiano Reggiano
Instructions
- Bring a large pot of water to a boil. Add pasta and a large pinch of kosher salt. Cook about 8 minutes or until done but not mushy. Drain and set aside.
- Meanwhile, place pine nuts in a small skillet over low heat. Toast, stirring often to avoid burning. Remove from heat when evenly golden brown. Set aside.
- Cut grape tomatoes in half lengthwise. Remove ends from scallions and discard. Chop thinly, using mostly the white and pale green parts (some of the dark green is ok, too). Chop the roasted red peppers into small strips. Cut the mozzarella into cubes about the same size as the cherry tomatoes (or if you are using the ciliegine, use them whole or slice in half). Set aside.
- Place pasta in a large bowl. Drizzle olive oil over pasta until nicely coated. Season with salt and pepper to taste. Add all of the prepared ingredients. Remove tiny leaves from basil stems and add directly to the bowl. Stack four to five larger basil leaves on top of one another. Roll into a tight spiral, then cut into thin strips. Add to the bowl. Squeeze the lemon over the top of the whole mixture starting with just one half. Add a few handfuls of the grated Parmigiano Reggiano. Toss gently with a large spoon. Taste, add more salt, pepper, olive oil or lemon juice if necessary.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
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15 Comments on “Kristina’s Simple Pasta Salad”
This recipe is perfect for my level of expertise in the kitchen 🙂 Thanks!
I’m so glad! i should have labeled this recipe as kristin-and-liz friendly … they are my two friends who requested some simple recipes every so often. I hope you like it!
Yum…i love pasta salads like this…definitely going to make it soon. Noah and I are making Rad Na tonight (headed to Hung Yuong) and I just came on here to see if you had the recipe posted. You do! We miss you…
I am making this pasta salad this weekend!
Paula — I hope it turns out well for you! It’s one of my favorites.
Do you know the stats for this? Trying to figure out WW points
I grow my own basil and always wonder – how much is a “bunch” of basil. I’ve seen it in Ina Garten’s recipes also. I’ve never been a huge fan of pastta salad, but this one looks wonderful. I will be trying it – with, hopefully, a proper “bunch” of basil.
Hi Becky, I know … “a bunch” — so vague! Honestly, I don’t even measure anymore, and I probably should update the recipe, because I add olive oil, lemon, and salt to taste until it tastes right. And I add a ton of fresh basil until it both looks and tastes right. If you have a scale, I would imagine I use an ounce or two, but I’ll have to weight it next time I make it. I’ll report back! If you’re using your homegrown basil, you can’t go wrong.
Any suggestions on a sub for the pine nuts? This looks easy and yummy🍃
I would either omit them or use any nut you like: toasted walnuts would be nice. Or pistachios … really any nut you like.
We loved this pasta salad. I enjoyed this dressing and appreciate the brightness the lemon added. I’ll definitely be making this again.
Great to hear, Roxanne! Thanks so much for writing 🙂 🙂 🙂
I think this will be delicious if: I feel like the toasted pine nuts should be chopped and added but the recipe never told us for sure anything other than to set the pine nuts aside. Should they add in with the rest of the ingredients whole?
Yes, whole is fine! Pine nuts are so small… no need to chop them.
I burnt the pine nuts…trying again today. It was good but I really need to taste this flavor proper. I like the ingredients list a lot and Pine nuts are my thing right now. So thank you and I will leave my final thoughts in appreciation for your response.