Summer Pasta Pesto Tomatoes Mozzarella (Printable)

A fresh pasta with pesto, tomatoes, and mozzarella—ideal for warm days or casual entertaining.

# What You Need:

→ Pasta

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

→ Vegetables & Cheese

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

→ Pesto

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

→ Optional Additions

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

# Steps:

01 - Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Drain the pasta and rinse under cold water to halt further cooking.
02 - Place cooled pasta in a mixing bowl. Add halved cherry tomatoes, mozzarella balls, and arugula or basil leaves.
03 - Whisk fresh basil pesto and extra-virgin olive oil in a small bowl until smooth.
04 - Pour pesto dressing over the salad ingredients. Toss gently to ensure even coating.
05 - Finish with freshly ground black pepper. For extra texture and flavor, add toasted pine nuts and lemon zest if desired.
06 - Serve immediately, or refrigerate for 30 minutes to let flavors meld.

# Expert Advice:

01 -
  • It&aposs like eating sunshine in a bowl—bright, zesty, and herby with every bite.
  • You can prep it in minutes, and it holds up beautifully at picnics or for lazy dinners.
02 -
  • If you skip draining the mozzarella well, the salad becomes unpleasantly watery and the flavors get muddled.
  • I once tossed the pasta in hot pesto—melting the cheese is not recommended unless you want gooey strings instead of salad!
03 -
  • Always cool your pasta quickly; sticky noodles are impossible to salvage if clumped.
  • Homemade pesto with extra basil and lemon zest lifts the salad from good to spectacular.
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