Summer Pasta Pesto Tomatoes Mozzarella (Print Version)

Refreshing Italian salad with pesto, tomatoes, mozzarella. Perfect for warm weather and easy to prepare.

# 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

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 - Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and rinse under cold water to halt cooking.
02 - In a mixing bowl, combine cooled pasta, halved cherry tomatoes, mozzarella pieces, and arugula or basil leaves.
03 - Whisk together fresh basil pesto and extra-virgin olive oil in a small bowl until fully blended.
04 - Drizzle pesto dressing over salad ingredients. Toss gently to coat thoroughly.
05 - Season with freshly ground black pepper. If desired, top with toasted pine nuts and lemon zest.
06 - Serve immediately or refrigerate for 30 minutes to allow flavors to develop.

# Expert Suggestions:

01 -
  • It tastes like summer, even if you make it in the middle of winter.
  • Prep is quick, and hardly any cooking is required to enjoy brilliant flavor.
02 -
  • If you skip cooling the pasta, it can wilt the greens and melt the mozzarella, causing a soggy mess.
  • Whisking oil with pesto prevents the salad from clumping and keeps every bite saucy.
03 -
  • Use ice water to cool pasta fast and keep it from sticking.
  • Layer salad ingredients in a big bowl for easier, gentle mixing—never overload all at once.
Go Back