Summer Pasta Salad Pesto Mozzarella (Printable)

Vibrant Italian pasta with pesto, tomatoes, mozzarella, basil, and a zesty touch, ideal for warm gatherings.

# 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 Dressing

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

# Directions:

01 - Bring a large pot of salted water to a boil. Add pasta and simmer according to package guidance until al dente. Drain thoroughly, then rinse briefly under cold water to halt cooking.
02 - In a mixing bowl, combine cooled pasta, cherry tomatoes, mozzarella halves, and arugula or basil leaves.
03 - In a small bowl, whisk together basil pesto and extra-virgin olive oil until fully emulsified.
04 - Pour pesto dressing over pasta and vegetables. Gently toss to ensure even coating.
05 - Season to taste with freshly ground black pepper. Incorporate toasted pine nuts and lemon zest if desired.
06 - Serve immediately for optimal texture, or refrigerate for 30 minutes to enhance flavor infusion.

# Expert Suggestions:

01 -
  • You can toss everything together in one bowl without overthinking measurements or timings.
  • Each bite brings a hit of creamy mozzarella and silky pesto, making it feel a little indulgent even on a weekday.
02 -
  • Once, I forgot to rinse the pasta, and the salad turned sticky instead of silky—don’t skip that cold rinse.
  • Tasting the pesto on its own helps avoid surprises with saltiness, especially if you’re using a store-bought jar.
03 -
  • Always let the salad sit for at least ten minutes for flavors to mingle—it makes a surprising difference.
  • A quick toast of pine nuts in a dry pan takes them from bland to nutty and aromatic.
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