Colorful pasta salad with basil pesto, cherry tomatoes, mozzarella for refreshing, light Italian-inspired meals.
# What You Need:
→ Pasta
01 - 10.5 ounces short pasta such as fusilli, penne, or farfalle
02 - Salt for boiling water
→ Vegetables & Cheese
03 - 9 ounces cherry tomatoes, halved
04 - 7 ounces fresh mozzarella balls (bocconcini or ciliegine), drained and halved
05 - 2 ounces baby arugula or fresh basil leaves
→ Pesto and Dressing
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
# How-To Steps:
01 - Bring a large pot of salted water to a rapid boil. Add pasta and cook according to package directions until al dente. Drain and rinse under cold water to halt further cooking.
02 - Combine the cooled pasta, halved cherry tomatoes, mozzarella halves, and arugula or basil leaves in a mixing bowl.
03 - In a small bowl, whisk together basil pesto and extra-virgin olive oil until fully emulsified.
04 - Pour the pesto dressing over the salad ingredients. Gently toss to ensure even coating.
05 - Finish with freshly ground black pepper. Add toasted pine nuts and lemon zest if desired.
06 - Serve immediately or refrigerate for 30 minutes to allow flavors to develop.
