Dressing

1. Combine all ingredients for the dressing in a blender and blend just until all ingredients are incorporated and mixed together well. You could also use a whisk and do this part by hand.
2. Set the dressing aside as you prepare the base of the pasta salad.

Pasta Salad

1. Cook the 4 cups of fusilli pasta according to package instructions. Drain, toss in some olive oil to prevent sticking, and set aside.
2. Add the sliced cherry tomatoes, cucumber, herbs, and toasted pine nuts to the cooked pasta. If starting with untoasted pine nuts, toast over medium in a pan. Keep the pine nuts in a single layer and watch like a hawk – they’ll burn quickly! Remove from heat once they start to turn a soft golden brown.
3. Add the dressing to the pasta salad base and toss to coat evenly.
4. Open the Stracciatella and drain the liquid from the cheese. Set aside and reserve the liquid for later.
5. Spoon liberal dollops of Stracciatella cheese into the pasta salad and toss.
6. Add in a few spoonfuls (3-4 tablespoons) of the reserved liquid from the Stracciatella and toss to coat.
7. To serve, top off with a liberal amount of freshly cracked black pepper and perhaps another dollop of Stracciatella cheese on top (no such thing as too much Stracciatella!)