Summer Pasta Pesto Tomatoes Mozzarella (Printable)

Bursting with pesto, tomatoes, and mozzarella, this cool pasta is ideal for gatherings or light lunches.

# What You'll Need:

→ Pasta

01 - 10.5 oz short pasta such as fusilli, penne, or farfalle
02 - Salt for boiling water

→ Vegetables and Cheese

03 - 9 oz cherry tomatoes, halved
04 - 7 oz fresh mozzarella balls (bocconcini or ciliegine), drained and halved
05 - 2 oz baby arugula or fresh basil leaves

→ Pesto

06 - 4 tbsp fresh basil pesto
07 - 2 tbsp extra-virgin olive oil
08 - Freshly ground black pepper, to taste

→ Optional Additions

09 - 2 tbsp toasted pine nuts
10 - Zest of 1 lemon

# Step-by-step Directions:

01 - Fill a large pot with water and add salt. Bring to a boil and cook pasta according to package directions until al dente. Drain thoroughly and rinse with cold water to halt cooking.
02 - Place cooled pasta, halved cherry tomatoes, mozzarella balls, and arugula or basil leaves in a mixing bowl.
03 - In a small bowl, whisk fresh basil pesto and olive oil until blended.
04 - Drizzle pesto dressing over salad ingredients and toss gently to combine.
05 - Sprinkle freshly ground black pepper. If desired, add toasted pine nuts and lemon zest for extra flavor.
06 - Serve immediately or refrigerate for 30 minutes to allow flavors to meld.

# Expert Advice:

01 -
  • The pesto clings to the pasta in a way that makes every forkful feel decadent yet fresh.
  • You get a little creamy, tangy burst with every mozzarella bite and nobody can resist that on a July afternoon.
02 -
  • Skipping the cold rinse on pasta once led to a solid lump that ruined the texture; always cool it quickly.
  • I realized tossing pine nuts in just before serving keeps them lively—if you add them early, they go soggy fast.
03 -
  • Undercook the pasta just slightly—it will hold up better once tossed, especially if you chill it.
  • Homemade pesto lets you control every flavor, but a splash of lemon juice saves a store-bought one that's dull.
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