Summer Pasta Pesto Tomatoes Mozzarella (Printable version)

Pasta tossed with pesto, cherry tomatoes, mozzarella, and herbs—perfect for summer meals.

# What You Need:

→ Pasta

01 - 10.5 oz short pasta, such as fusilli, penne, or farfalle
02 - Salt, for pasta boiling

→ 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

# Directions:

01 - Fill a large pot with water and salt generously. Bring to a boil. Add pasta and cook until al dente according to package directions. Drain thoroughly using a colander, then rinse under cold water to stop further cooking.
02 - Transfer cooled pasta to a mixing bowl. Add halved cherry tomatoes, drained mozzarella halves, and baby arugula or fresh basil leaves.
03 - Whisk together basil pesto and extra-virgin olive oil in a small bowl until emulsified.
04 - Drizzle pesto dressing over pasta mixture. Toss gently with a fork or salad tongs to ensure thorough coating.
05 - Season with freshly ground black pepper, adjusting to taste. Optionally, add toasted pine nuts and lemon zest.
06 - Serve immediately, or cover and refrigerate for 30 minutes to develop flavors further.

# Expert Tips:

01 -
  • It's like a secret shortcut to summer flavor in under half an hour.
  • You only need a handful of ingredients to impress anyone at a picnic or lazy lunch.
02 -
  • If you skip rinsing the pasta, the salad may turn sticky instead of light and fresh.
  • I once swapped arugula with basil, and the gentle herbal aroma made the salad feel more Italian than ever.
03 -
  • Let the salad sit in the fridge for half an hour if you want deeper flavor without soggy pasta.
  • A homemade pesto is worth the tiny effort—just blend and taste until you smile.
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