Summer Pasta Pesto Mozzarella

Bright Italian salad with pesto, cherry tomatoes, mozzarella—ideal for warm days or a light vegetarian meal.

# 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 (bocconcini or ciliegine), drained and halved

05 - 2 oz baby arugula or fresh basil leaves

→ Pesto

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 - Fill a large pot with water, add salt, and bring to a boil. Cook pasta according to package directions until al dente. Drain and rinse with cold water to halt cooking.

02 - Place cooled pasta in a mixing bowl. Add cherry tomatoes, mozzarella halves, and baby arugula or basil leaves.

03 - Combine basil pesto and extra-virgin olive oil in a small bowl. Whisk together until smooth and homogenous.

04 - Pour pesto dressing over pasta mixture. Toss gently to coat all ingredients evenly.

05 - Season with freshly ground black pepper. Incorporate toasted pine nuts and lemon zest, if using.

06 - Serve immediately, or refrigerate for 30 minutes to enhance flavors.

# Expert Advice:

01 -

This salad tastes even better after chilling, so you can make it ahead and relax with your guests.
It’s the kind of dish that lets every ingredient shine without fuss, making it easy but vibrant every single time.

02 -

Rinsing pasta with cold water after cooking keeps the salad from turning mushy—a step I skipped once and regretted!
The pesto and oil must be whisked thoroughly; otherwise, it separates and leaves some bites bland.

03 -

Choose the ripest cherry tomatoes you can find—their sweetness turns a good salad into a memorable one.
The secret is in the oil: use extra-virgin for a silky finish and to highlight basil’s flavor.