Bright pasta with pesto, juicy tomatoes, and mozzarella—Italian flavors perfect for warm days or gatherings.
# What You'll Need:
→ Pasta
01 - 10.5 oz short pasta such as fusilli, penne, or farfalle
02 - Salt, to season boiling water
→ Vegetables & Cheese
03 - 9 oz cherry tomatoes, halved
04 - 7 oz fresh mozzarella balls, drained and halved
05 - 2 oz baby arugula or fresh basil leaves
→ Pesto Dressing
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 Make It:
01 - Bring a large pot of salted water to a boil. Cook pasta until al dente according to package directions. Drain and rinse under cold water to halt cooking.
02 - In a generous mixing bowl, combine cooled pasta, halved cherry tomatoes, mozzarella, and arugula or basil leaves.
03 - In a small bowl, whisk basil pesto with extra-virgin olive oil until fully blended.
04 - Drizzle the pesto dressing over the salad mixture. Gently toss to coat all ingredients evenly.
05 - Season with freshly ground black pepper. If desired, add toasted pine nuts and lemon zest.
06 - Serve immediately or refrigerate salad for 30 minutes to intensify flavors before serving.
