Bring a large pot of water to a boil. Add Pasta Shells (1 pound) and Kosher Salt (1 tablespoon). Cook about 8 minutes or until done but not mushy. Drain and set aside.
Meanwhile, place Pine Nuts (1/2 cup) 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 (1 pint) in half lengthwise. Remove ends from Scallion (1 bunch) and discard. Chop thinly, using mostly the white and pale green parts; some of the dark green is ok, too. Chop the Jarred Roasted Red Peppers (3) into small strips. Cut the Ciliegine Mozzarella (1 tub) into cubes about the same size as the cherry tomatoes. Set aside.
Place pasta in a large bowl. Drizzle Extra-Virgin Olive Oil (to taste) over pasta until nicely coated. Season with Kosher Salt (to taste) and Freshly Ground Black Pepper (to taste).
Add all of the prepared ingredients. Remove tiny leaves from Fresh Basil (1 bunch) 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 (1) over the top of the whole mixture starting with just one half. Add the Parmigiano-Reggiano (3 handful). Toss gently with a large spoon. Taste, add more salt, pepper, olive oil or lemon juice if necessary.