Summer Pasta Salad Pesto (Printable)

A refreshing pasta tossed with pesto, cherry tomatoes, mozzarella, and greens for a light, vibrant meal.

# 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 Dressing

06 - 4 tbsp fresh basil pesto
07 - 2 tbsp extra-virgin olive oil
08 - Freshly ground black pepper, to taste

→ Optional Garnishes

09 - 2 tbsp toasted pine nuts
10 - Zest of 1 lemon

# Directions:

01 - Bring a large pot of salted water to a vigorous boil. Add short pasta; cook according to package directions until al dente. Drain thoroughly and rinse under cold water to halt cooking.
02 - In a spacious mixing bowl, layer the cooled pasta with halved cherry tomatoes, mozzarella, and baby arugula or basil leaves.
03 - Whisk together pesto and extra-virgin olive oil in a small bowl until fully emulsified.
04 - Drizzle the prepared pesto dressing over mixed ingredients. Gently toss to evenly coat all components.
05 - Season with freshly ground black pepper. Sprinkle with toasted pine nuts and lemon zest if desired.
06 - Serve immediately or chill for 30 minutes to enhance flavors.

# Expert Tips:

01 -
  • You get all the flavor of a classic Italian meal with hardly any effort, and it's a perfect way to keep your kitchen cool.
  • The leftovers taste even better after a quick chill, making this one of those dishes that evolves deliciously overnight.
02 -
  • One time I skipped rinsing the pasta, and everything clumped together—never underestimate that step if you want each forkful to feel light.
  • Using homemade pesto once turned the salad from good to show-stopping—it’s worth the extra five minutes if basil is abundant.
03 -
  • Pat mozzarella dry with paper towels so the salad stays vibrant and never soggy.
  • The secret to irresistible flavor is letting the salad chill for just half an hour: the pesto perfumes every bite.
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