Summer Pasta Salad Pesto Cherry (Printable)

Bright and refreshing pasta with pesto, cherry tomatoes, and creamy mozzarella for a summery meal.

# 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 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

# Step-by-Step:

01 - Boil a large pot of salted water. Cook pasta until al dente using package guidelines. Drain and rinse under cold water to halt cooking.
02 - Transfer cooled pasta to a mixing bowl. Add halved cherry tomatoes, mozzarella halves, and arugula or basil leaves.
03 - Whisk basil pesto and olive oil in a small bowl until thoroughly blended.
04 - Pour pesto dressing over salad ingredients. Toss gently to evenly distribute.
05 - Season with freshly ground black pepper. Incorporate toasted pine nuts and lemon zest if desired.
06 - Serve immediately or chill for 30 minutes to intensify flavors.

# Expert Advice:

01 -
  • This salad is your shortcut to a picnic mood even if it's just lunch on the balcony.
  • The pesto clings to each noodle, guaranteeing every bite bursts with flavor.
02 -
  • Rinsing the pasta is crucial or you'll get a sticky, heavy salad instead of one that's light and bright.
  • Letting the mozzarella drain well prevents the salad from getting watery; I learned this the hard way after the first attempt.
03 -
  • Pat mozzarella dry and toss arugula last for texture.
  • Homemade pesto elevates the salad—blend basil, pine nuts, Parmesan, garlic, and olive oil just before serving.
Go Back