Summer Pasta Pesto Tomato Mozzarella (Printable)

Pasta tossed with basil pesto, cherry tomatoes, mozzarella, and fresh greens for flavorful summer dining.

# Ingredient List:

→ 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 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

# Steps:

01 - Bring a large pot of salted water to a boil. Cook pasta according to packaging directions until al dente. Drain and rinse under cold water to halt further 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 basil pesto with olive oil until emulsified and smooth.
04 - Pour pesto dressing over salad ingredients. Toss gently with a fork or spatula until evenly coated.
05 - Sprinkle with freshly ground black pepper. Incorporate toasted pine nuts and lemon zest if desired.
06 - Serve immediately or refrigerate for 30 minutes to develop flavor.

# Expert Advice:

01 -
  • This pasta salad stays vibrant and flavorful even after a few hours in the fridge—nobody will guess it wasn&apost made moments ago.
  • If you like easy cleanup and meals that work both warm and cold, this one makes you look like a laid-back kitchen magician.
02 -
  • Rinsing the pasta too late leaves it sticky—get it under cold water right away for a silky base.
  • Lemon zest was a game changer—it perks up pesto and keeps everything from feeling heavy.
03 -
  • Don&apost overcook pasta—a firm bite keeps the salad light and lively.
  • A squeeze of lemon juice added to the dressing makes the basil pop and cuts any richness.
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