Summer Pasta Pesto Tomato Mozzarella (Printable View)

Pasta, pesto, tomatoes, and mozzarella combine for a light, refreshing summer Italian dish.

# What You'll 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 Make It:

01 - Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain thoroughly and rinse under cold water to halt further cooking.
02 - Place cooled pasta, halved cherry tomatoes, mozzarella, and arugula or basil leaves in a mixing bowl.
03 - Whisk fresh basil pesto and olive oil together in a small bowl until fully emulsified.
04 - Drizzle the pesto dressing over the ingredients. Toss gently until everything is evenly coated.
05 - Finish with freshly ground black pepper. Incorporate toasted pine nuts and lemon zest if desired.
06 - Serve immediately or refrigerate for 30 minutes to enhance flavors.

# Expert Advice:

01 -
  • Making this salad feels almost effortless, but every bite tastes like you spent all afternoon in the garden.
  • The combination of creamy mozzarella and aromatic pesto made even skeptical guests go back for seconds.
02 -
  • If you skip rinsing the pasta, it clumps and the salad turns gluey (trust me, I learned by scraping sticky noodles apart).
  • Adding pesto all at once can leave some bites bland—drizzle in stages and taste as you toss for balance.
03 -
  • Don’t skip draining mozzarella—otherwise, the pesto turns watery and bland.
  • Always taste and adjust seasoning before serving; a pinch more salt or pepper makes flavors pop.
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