Summer Pasta Pesto Mozzarella

# What You'll Need:

→ Pasta

01 - 10.5 oz short pasta such as fusilli, penne, or farfalle

02 - Salt, for boiling water

→ Vegetables and 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 tbsp fresh basil pesto (store-bought or homemade)

07 - 2 tbsp extra-virgin olive oil

08 - Freshly ground black pepper, to taste

→ Optional Additions

09 - 2 tbsp toasted pine nuts

10 - Zest of 1 lemon

# Step-by-Step Directions:

01 - Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente. Drain thoroughly and rinse under cold water to halt further cooking.

02 - Combine the cooled pasta, halved cherry tomatoes, mozzarella halves, and arugula or basil leaves in a mixing bowl.

03 - In a small bowl, whisk together the basil pesto and extra-virgin olive oil until fully integrated.

04 - Drizzle the pesto dressing over all ingredients. Toss gently to ensure even coating.

05 - Season with freshly ground black pepper. Optionally, incorporate toasted pine nuts and lemon zest for added flavor and texture.

06 - Serve immediately for peak freshness, or refrigerate for 30 minutes to allow flavors to meld.

# Expert Advice:

01 -

It stays vibrant and fresh even after chilling, so you can make it ahead and the flavors just get friendlier.
The blend of creamy mozzarella and sharp pesto makes every forkful feel like a summer holiday.

02 -

If you skip rinsing the pasta, the salad turns sticky—learned after a few gluey attempts.
Using mozzarella straight from the tub adds unwanted water; draining and halving makes the salad clear and tasty.

03 -

Stir pesto before adding so the oil and herbs don’t separate and pool at the bottom.
A zesty finish with lemon gives the whole salad pop—it’s my secret for lifting tired flavors.