Bright pasta salad with pesto, cherry tomatoes, and mozzarella. Refreshingly quick and perfect for summer meals.
# 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, 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
# Directions:
01 - Fill a large pot with water, add a generous amount of salt, and bring to a boil. Add short pasta and cook according to package directions until al dente. Drain using a colander and rinse under cold water to stop the cooking process.
02 - Transfer the cooled pasta to a large mixing bowl. Add halved cherry tomatoes, mozzarella halves, and baby arugula or fresh basil leaves.
03 - In a small bowl, whisk together fresh basil pesto and extra-virgin olive oil until the mixture is fully blended.
04 - Pour the pesto dressing over the salad ingredients. Gently toss until everything is evenly coated.
05 - Season with freshly ground black pepper. If desired, add toasted pine nuts and lemon zest for extra flavor and texture.
06 - Serve immediately, or refrigerate the salad for 30 minutes to further enhance the flavors.
