Summer Pasta Salad Pesto Tomatoes (Printable)

Bursting flavors of pesto and mozzarella combine with pasta and cherry tomatoes for a refreshing summer dish.

# What You Need:

→ Pasta

01 - 10.5 ounces short pasta such as fusilli, penne, or farfalle
02 - Salt for boiling water

→ Vegetables and Cheese

03 - 9 ounces cherry tomatoes, halved
04 - 7 ounces fresh mozzarella balls (bocconcini or ciliegine), drained and halved
05 - 2 ounces 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

# How-To:

01 - Bring a large pot of salted water to a boil. Cook pasta per package instructions until al dente. Drain and rinse in cold water to halt cooking.
02 - Combine cooled pasta, cherry tomatoes, mozzarella halves, and baby arugula or basil leaves in a large mixing bowl.
03 - In a small bowl, whisk basil pesto and extra-virgin olive oil until fully blended.
04 - Pour the pesto dressing over salad ingredients and toss gently to ensure even coating.
05 - Season with freshly ground black pepper. Add toasted pine nuts and lemon zest for extra flavor, if desired.
06 - Serve immediately or chill for 30 minutes to develop flavor.

# Expert Advice:

01 -
  • You can throw it together in minutes but it tastes like you spent hours picking flavors.
  • The mix of pesto, mozzarella, and fresh veggies never fails to earn requests for seconds.
02 -
  • Rinsing the pasta under cold water keeps it from sticking, but don't skip the draining or it dilutes the pesto.
  • Using freshly made pesto gives a more vibrant flavor, but don't be afraid of a good jar for speed.
03 -
  • Let the salad sit for ten minutes before serving to let flavors mingle.
  • Use a microplane for lemon zest—fine shreds bring more brightness.
Go back