Summer Pasta Salad Pesto Mozzarella (Printable Page)

Basil pesto, cherry tomatoes, and mozzarella blend for a fresh summer pasta bursting with flavor and color.

# 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 tablespoons fresh basil pesto (store-bought or homemade)
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

# Step-by-Step Guide:

01 - Fill a large pot with salted water and bring to a boil. Add pasta and cook until al dente according to package directions. Drain thoroughly and rinse under cold water to halt the cooking process.
02 - Transfer cooled pasta to a mixing bowl. Incorporate halved cherry tomatoes, mozzarella, and arugula or basil leaves.
03 - In a small bowl, whisk together basil pesto and olive oil until smooth and emulsified.
04 - Pour pesto dressing over salad ingredients. Toss gently with a fork or tongs until evenly coated.
05 - Season with freshly ground black pepper. Sprinkle toasted pine nuts and lemon zest over salad if using.
06 - Serve immediately for best texture, or refrigerate for 30 minutes to intensify flavors.

# Expert Tips:

01 -
  • No one will guess how quickly you threw this together—the flavors shout slow-simmered summer.
  • It’s perfect for keeping the kitchen cool and the mood cheerful.
02 -
  • If you skip rinsing the pasta, it can become gummy—learned that after a stubborn batch one July.
  • Trying basil and arugula together is a game-changer for texture and fragrance.
03 -
  • Always toast pine nuts—skipping this step loses their aroma and crunch.
  • Homemade pesto (even with a hand blender) gives a more vivid green and flavor punch.
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