Summer Pasta Salad Pesto Mozzarella (Printable Version)

Vibrant pasta, pesto, tomatoes, and mozzarella—perfect for summer and easy to prepare in 25 minutes.

# 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 (bocconcini or ciliegine), 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

# Preparation steps:

01 - Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Drain thoroughly and rinse under cold water to halt the cooking process.
02 - In a mixing bowl, add cooled pasta, halved cherry tomatoes, mozzarella halves, and baby arugula or basil leaves.
03 - Whisk basil pesto with extra-virgin olive oil in a small bowl until emulsified.
04 - Pour pesto dressing over salad components and toss gently to ensure even coating.
05 - Season with freshly ground black pepper. Sprinkle toasted pine nuts and lemon zest if desired.
06 - Serve immediately, or refrigerate for 30 minutes to allow flavors to meld.

# Expert Advice:

01 -
  • It&aposs a secret weapon for those nights you want maximum flavor with minimum fuss.
  • The mix of chewy pasta, silky cheese, and crisp veggies will keep everyone coming back for seconds.
02 -
  • If you skip rinsing the pasta, it can get sticky and tough—my first attempt taught me that lesson quickly.
  • Once I started mixing pesto with olive oil before tossing, the whole salad became silkier and didn&apost clump.
03 -
  • Always drain mozzarella well so the salad never turns watery.
  • Add lemon zest just before serving—the aroma is incredible.
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