Step 1: Cooking the Pasta

1. Bring a large pot of salted water to a boil.
2. Add the fusilli pasta and cook according to the package instructions (about 10 minutes).
3. Drain and rinse under cold water to stop the cooking process.
4. Allow the pasta to cool completely in a colander.

Step 2: Preparing the Basil Pesto

1. For Blender Method:
   • Toast the pine nuts in a dry skillet over medium heat for 2-3 minutes.
   • In a blender, combine the garlic clove, basil leaves, toasted pine nuts, half of the Parmesan, salt, and pepper.
   • Blend until a coarse paste forms.
   • Gradually add the olive oil while blending until the mixture is smooth.
   • Add the lemon juice and remaining Parmesan, and blend again until well combined.
2. For Food Processor Method:
   • Add the garlic, basil, pine nuts, salt, and pepper into the processor.
   • Pulse until finely chopped.
   • Slowly drizzle in olive oil while processing until smooth.
   • Add lemon juice and Parmesan, and pulse a few more times.

Step 3: Assembling the Salad

1. In a large bowl, toss the cooled fusilli pasta with 160 grams of basil pesto until well coated.
2. Gently fold in the halved cherry tomatoes, mozzarella balls, sliced olives, arugula, prosciutto strips, and shaved Parmesan.
3. Use a spatula to mix gently to avoid breaking the mozzarella.