Vibrant pasta tossed with basil pesto, cherry tomatoes, and mozzarella—perfect for summer gatherings or light meals.
# What You'll Need:
→ Pasta
01 - 10.5 oz (300 g) short pasta such as fusilli, penne, or farfalle
02 - Salt, for boiling water
→ Vegetables & Cheese
03 - 9 oz (250 g) cherry tomatoes, halved
04 - 7 oz (200 g) fresh mozzarella balls (bocconcini or ciliegine), drained and halved
05 - 2 oz (50 g) baby arugula or fresh basil leaves
→ Pesto Dressing
06 - 4 tablespoons (about 2.1 oz/60 g) 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 - Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Drain and rinse with cold water to halt cooking.
02 - In a large mixing bowl, combine cooled pasta, halved cherry tomatoes, mozzarella pieces, and arugula or basil leaves.
03 - In a small bowl, whisk together basil pesto and extra-virgin olive oil until thoroughly blended.
04 - Pour the pesto dressing over the assembled ingredients and toss gently to ensure even coating.
05 - Season with freshly ground black pepper. If desired, sprinkle with toasted pine nuts and lemon zest.
06 - Serve immediately or refrigerate for 30 minutes to allow flavors to develop before serving.
