A vibrant blend of pesto, tomatoes, mozzarella, and basil delivers a refreshing and flavorful summer main.
# What You’ll Need:
→ Pasta
01 - 10.5 oz short pasta (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
06 - 4 tbsp fresh basil pesto
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
# How to Make It:
01 - Bring a large pot of salted water to a boil. Add the short pasta and cook until al dente per package instructions. Drain and rinse under cold water to halt cooking.
02 - Combine the cooled pasta, halved cherry tomatoes, mozzarella halves, and arugula or basil leaves in a mixing bowl.
03 - Whisk together fresh basil pesto and extra-virgin olive oil in a small bowl until thoroughly combined.
04 - Pour the pesto dressing over the salad ingredients. Toss gently to ensure all components are evenly coated.
05 - Season with freshly ground black pepper. Incorporate toasted pine nuts and lemon zest if desired.
06 - Serve immediately or refrigerate for 30 minutes to enhance flavors before serving.
