Summer Pasta Pesto Mozzarella (Printable)

Vibrant pasta tossed with pesto, tomatoes, and mozzarella—perfect for summer meals and easy vegetarian options.

# Components:

→ 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, drained and halved
05 - 2 oz baby arugula or fresh basil leaves

→ Pesto

06 - 4 tablespoons fresh basil pesto
07 - 2 tablespoons extra-virgin olive oil
08 - Freshly ground black pepper, to taste

→ Optional Additions

09 - 2 tablespoons toasted pine nuts
10 - Zest of 1 lemon

# Steps:

01 - Fill a large pot with water and add salt. Bring to a rolling boil, then cook pasta until al dente following manufacturer's guidelines. Drain and rinse under cold water to halt cooking.
02 - Transfer cooled pasta to a mixing bowl. Add halved cherry tomatoes, mozzarella balls, and arugula or fresh basil leaves. Mix gently to distribute.
03 - In a small bowl, blend basil pesto with olive oil, whisking until the mixture is smooth and emulsified.
04 - Pour pesto dressing over pasta mixture. Toss gently to ensure even coating of all components.
05 - Sprinkle salad with freshly ground black pepper. Incorporate toasted pine nuts and lemon zest if desired, mixing gently.
06 - Present immediately or refrigerate for 30 minutes to develop flavors.

# Expert Advice:

01 -
  • It tastes like summer in a bowl and makes leftover pesto feel special.
  • The mix of fresh mozzarella, juicy tomatoes, and basil is surprisingly addictive after just one bite.
02 -
  • If you skip rinsing the pasta, it can clump and turn gluey—the salad stays fluffier if cooled quickly.
  • Using freshly made pesto makes the aroma pop; it's worth the effort on special occasions.
03 -
  • Drain mozzarella well, or else pockets of watery cheese can dull the salad.
  • Mix pesto and olive oil separately before tossing for a more consistent, beautiful coating.
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