Cook the Pasta: Bring a large pot of generously salted water to a rolling boil. According to food experts at Serious Eats, the water should taste like the sea. Add the fusilli and cook according to the package directions until it's al dente (firm to the bite).

Cool the Pasta: Once cooked, drain the pasta in a colander and immediately rinse it under cold running water for about 30 seconds. This stops the cooking process and washes away excess starch, preventing the pasta from sticking together. Set aside to drain completely.

Prepare the Salad Ingredients: While the pasta is cooking, prepare your other ingredients. Halve the cherry tomatoes, dice the cucumber, thinly slice the red onion (and soak it, if you like), and chop the salami and sun-dried tomatoes. Place everything in a very large mixing bowl.

Make the Vinaigrette: In a small bowl or a jam jar with a lid, combine all the dressing ingredients: pesto, extra virgin olive oil, lemon juice and zest, red wine vinegar, honey, salt, and pepper. Whisk or shake vigorously until the dressing is well combined and slightly emulsified.

Combine the Salad: Add the completely drained and cooled pasta to the large bowl with the vegetables and salami. Pour over about three-quarters of the vinaigrette.

Toss Gently: Using two large spoons, gently toss everything together until the pasta and vegetables are evenly coated in the dressing. What works best for me is a lifting and folding motion to avoid breaking up the pasta.

Add the Finishing Touches: Gently fold in the delicate mozzarella pearls and the torn fresh basil leaves. If the salad seems a little dry, add the remaining dressing.

Let It Rest: Allow the salad to sit at room temperature for at least 15 minutes before serving. This gives the flavours time to meld together beautifully. Check for seasoning one last time and add more salt or pepper if needed.