Summer Pasta Pesto Mozzarella (Printable Version)

Fresh pasta, pesto, tomatoes, and mozzarella combine for a lively, satisfying summer dish.

# 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 (bocconcini or ciliegine), drained and halved
05 - 2 oz baby arugula or fresh basil leaves

→ Pesto & Dressing

06 - 4 tbsp fresh basil pesto (store-bought or homemade)
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

# How-To Steps:

01 - Bring a large pot of salted water to a boil. Add pasta and cook until al dente according to package directions. Drain and rinse under cold water to halt cooking.
02 - In a mixing bowl, combine cooled pasta, halved cherry tomatoes, mozzarella halves, and arugula or basil leaves.
03 - In a small bowl, whisk together basil pesto and olive oil until well blended.
04 - Pour pesto dressing over salad mixture and toss gently to evenly coat all ingredients.
05 - Season with freshly ground black pepper. Top with toasted pine nuts and lemon zest if desired.
06 - Serve immediately or refrigerate for 30 minutes to allow flavors to mingle.

# Expert Tips:

01 -
  • The pesto dressing clings to every bite, making each mouthful bright and summery.
  • The mix of textures—creamy mozzarella, juicy tomatoes, tender pasta—keeps things interesting and never boring.
02 -
  • Skipping the pasta rinse might make your salad sticky and clumpy—learned that after one soggy disaster.
  • Letting the salad chill for half an hour really lets the pesto and lemon zing soak into everything—don’t rush it unless you’re in a hurry.
03 -
  • Use olive oil to loosen the pesto so it coats pasta more evenly—otherwise, it can clump.
  • Add lemon zest right before serving for the brightest flavor hit.
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