Summer Pasta Pesto Mozzarella (Print Version)

Fresh pasta with pesto, tomatoes, mozzarella, and basil—quick, flavorful, and ideal for warm-weather gatherings.

# 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

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

# Directions:

01 - Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente. Drain thoroughly and rinse under cold water to halt cooking.
02 - Place cooled pasta in a mixing bowl. Add halved cherry tomatoes, mozzarella balls, and baby arugula or basil leaves.
03 - In a small bowl, whisk together basil pesto and extra-virgin olive oil until fully blended.
04 - Pour pesto mixture over pasta and vegetables. Toss gently to coat all components evenly.
05 - Season with freshly ground black pepper. Sprinkle with toasted pine nuts and lemon zest, if desired.
06 - Serve immediately or refrigerate for 30 minutes to allow flavors to develop.

# Expert Tips:

01 -
  • You can prep it in minutes, yet it always dazzles like you spent the afternoon cooking.
  • It's the kind of recipe everyone asks for—even those who claim they aren't salad fans.
02 -
  • Skip the cold rinse and your salad will turn sticky and dull—I learned this the hard way.
  • Letting it chill lets the pesto seep into the pasta; don't rush if you want richer flavor.
03 -
  • Toast pine nuts lightly to unlock their full flavor—watch closely as they burn fast.
  • Letting the salad sit for thirty minutes intensifies the aromas and brings the ingredients together.
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