Pasta Salad With Sun-Dried Tomato Pesto

Preparation

1. Step 1

   Start the salad: Bring a large pot of salted water to a boil over high heat. Cook the pasta until 1 minute past al dente according to package directions. Drain the pasta, rinse with cold water until room temperature, and drain again.

2. Step 2

   Prepare the dressing: While the pasta cooks, toast the pine nuts in a small skillet set over medium heat, stirring often, until golden brown, 3 to 4 minutes. Transfer the pine nuts to a food processor. (Alternatively, heat the oven to 350 degrees. Spread the nuts in an even layer on a rimmed baking sheet and bake until golden brown, 3 to 6 minutes.)

3. Step 3

   Add the basil, sun-dried tomatoes and their oil, vinegar, garlic, crushed red pepper (if using) and ½ teaspoon salt to the food processor with the pine nuts and pulse until everything is finely chopped. Add the olive oil and pulse until emulsified. Season to taste with salt as needed. The dressing can be stored in an airtight container in the refrigerator for up to 3 days. Stir well before using.

4. Step 4

   Finish the salad: Juice ½ of the lemon into a large bowl (about 2 scant tablespoons juice). Transfer the drained pasta to the bowl and toss to coat in the lemon juice. (If not serving right away, see Tip). Add the dressing and toss to coat. Add the mozzarella, basil and shaved Parmesan (if using) and toss until evenly distributed. Taste and if flat, squeeze more lemon juice over the salad and toss. Add the arugula and toss until combined, but not wilted.