Summer Pasta Pesto Tomatoes Mozzarella (Printer Friendly)

Toss pasta with pesto, tomatoes, and mozzarella for a vibrant, fresh meal ideal for summer gatherings.

# What You Need:

→ Pasta

01 - 10.5 oz short pasta (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

# How to Make It:

01 - Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain the pasta and rinse under cold water to halt the cooking process.
02 - Transfer cooled pasta to a mixing bowl. Add cherry tomatoes, mozzarella halves, and baby arugula or basil leaves.
03 - In a small bowl, whisk together the basil pesto and extra-virgin olive oil until the mixture is smooth.
04 - Pour the pesto dressing over the pasta mixture. Toss gently to coat all ingredients evenly.
05 - Season with freshly ground black pepper. Add toasted pine nuts and lemon zest, if desired.
06 - Serve immediately or refrigerate for 30 minutes to enhance flavors.

# Expert Tips:

01 -
  • The pesto ties everything together, making leftovers taste even better the next day.
  • Bright cherry tomatoes and creamy mozzarella keep it refreshing, and it's so simple you hardly need a timer.
02 -
  • If you don't drain the mozzarella well, your salad can turn watery—so let it sit in a colander before mixing.
  • Rinsing the pasta under cold water after cooking stops the heat and keeps the salad from clumping—don't skip this step.
03 -
  • Toast pine nuts in a dry skillet and watch them closely—they burn fast.
  • If you use homemade pesto, let it sit for 10 minutes to let the flavors meld before adding to pasta.
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