Summer Pasta Pesto Tomatoes Mozzarella (Printable Version)

Pasta with pesto, tomatoes, mozzarella, and arugula—ideal for quick, flavorful 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

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

# Directions:

01 - Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain and rinse under cold water to halt further cooking.
02 - Place the cooled pasta, halved cherry tomatoes, mozzarella balls, and arugula or basil leaves into a large mixing bowl.
03 - Whisk the basil pesto and extra-virgin olive oil together in a small bowl until well blended.
04 - Pour the pesto dressing over the pasta and vegetables. Toss gently to ensure all components are evenly coated.
05 - Add freshly ground black pepper to taste. If desired, sprinkle with toasted pine nuts and lemon zest.
06 - Serve immediately, or refrigerate for 30 minutes to enhance the flavors before serving.

# Expert Advice:

01 -
  • Quick and easy to prepare with just 25 minutes total time.
  • Combines fresh, seasonal ingredients with a flavorful pesto dressing.
  • Versatile and suitable for vegetarian diets.
  • Perfect for warm weather gatherings, picnics, or light meals.
02 -
  • Use short pasta shapes that hold the dressing well, such as fusilli, penne, or farfalle.
  • Drain and halve the fresh mozzarella carefully to retain its creamy texture.
  • Chill the salad for 30 minutes before serving to enhance flavors.
  • Toast pine nuts lightly to deepen their nutty flavor.
  • Always season with freshly ground black pepper for best taste.
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