summer pasta salad pesto (Printable)

Fresh pasta, pesto, tomatoes, mozzarella. Ideal for vibrant gatherings or a quick vegetarian lunch.

# 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 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

# Directions:

01 - Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Drain and rinse pasta 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 thoroughly blended.
04 - Pour pesto dressing over salad ingredients. Gently toss to evenly coat all components.
05 - Season salad with freshly ground black pepper. Incorporate toasted pine nuts and lemon zest if desired. Serve immediately, or refrigerate for 30 minutes to intensify flavor.

# Expert Advice:

01 -
  • This salad stays lively even after chilling, so you can make it ahead and let the flavors deepen.
  • I love how the pesto brings a fragrant punch, making each bite feel like a tiny celebration of summer produce.
02 -
  • If pasta isn't rinsed after cooking, it can turn sticky and clump—learned that after my first batch ended up glued together.
  • Using really fresh basil or arugula makes the salad taste brighter, and tossing gently keeps mozzarella from breaking apart.
03 -
  • Never overcook the pasta; firm texture is key for holding up in salads.
  • Homemade pesto with fresh basil and a squeeze of lemon gives an unbeatable freshness to the whole bowl.
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