Summer Pasta Pesto Mozzarella

Fresh pesto, tomatoes, and mozzarella create a light, vibrant pasta salad for easy summer meals.

# What You 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 and Dressing

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

# How To Make:

01 - Fill a large pot with water and add salt. Bring to a boil and cook pasta according to package directions until al dente. Drain and rinse pasta under cold water to halt cooking.

02 - Transfer cooled pasta to a mixing bowl. Add halved cherry tomatoes, mozzarella pieces, and arugula or fresh basil.

03 - In a small bowl, whisk together pesto and olive oil until thoroughly blended.

04 - Drizzle pesto dressing over salad components. Toss gently to ensure even coating.

05 - Season with freshly ground black pepper. Sprinkle toasted pine nuts and lemon zest for added texture and flavor, if desired.

06 - Serve immediately or chill for 30 minutes to allow flavors to develop.

# Expert Advice:

01 -

That pesto-tossed pasta tastes even better cool, so it’s secretly perfect for make-ahead lunches.
Each bite gets a lively mix of creamy mozzarella and juicy tomatoes, which keeps you coming back for more.

02 -

If the pasta isn’t cooled enough, the mozzarella melts and loses its shape.
Whisking olive oil into the pesto makes it easier to toss and keeps everything silky instead of clumpy.

03 -

Toast pine nuts just until golden for a nutty crunch that won’t overpower the salad.
If you use arugula, add it last so it stays bright and crisp.