Summer Pasta Pesto Tomato Mozzarella (Print)

A refreshing pasta with pesto, mozzarella, tomatoes, and greens; ideal for summer meals and easy entertaining.

# Ingredients:

→ 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

# Instructions:

01 - Bring a large pot of salted water to a boil. Add the short pasta and cook until al dente according to package instructions. Drain thoroughly and rinse under cold water to halt further cooking.
02 - Transfer cooled pasta to a mixing bowl. Add halved cherry tomatoes, mozzarella halves, and baby arugula or fresh basil leaves.
03 - In a small bowl, whisk together the basil pesto and extra-virgin olive oil until fully blended.
04 - Pour the pesto mixture over the pasta, vegetables, and cheese. Toss gently to ensure a uniform coating.
05 - Season the dish with freshly ground black pepper. Incorporate toasted pine nuts and lemon zest if desired.
06 - Serve immediately at room temperature, or cover and chill for 30 minutes to enhance the flavors.

# Pro Tips:

01 -
  • The pesto clings beautifully to the pasta and veggies, making every bite lively and herbaceous.
  • It's a breeze to prepare, so you spend more time enjoying company than fussing over the stove.
02 -
  • If you skip rinsing the cooked pasta, it'll keep cooking and get mushy—I learned this after one warm afternoon ruined by sticky noodles.
  • Adding pesto only after the pasta is cool keeps the dressing bright and prevents clumping.
03 -
  • Always toast pine nuts carefully—they go from golden to burnt in seconds.
  • A squeeze of lemon juice right before serving brightens the whole dish, especially if it's been chilled.
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