tomato & mozzarella pesto pasta salad
Prep time
Cook time
Total time
Recipe type: Vegetarian
Cuisine: Italian
Serves: 6
  • 1 lb small pasta {I used Campanelle}
  • ½-3/4 cup store-bought pesto
  • 1 pint cherry tomatoes
  • 8 oz mini mozzarella balls
  • 1 container arugula {about 5oz}
  • 2-3 tbsp olive oil, as needed
  • ½ tsp garlic powder
  • salt & pepper to taste
  1. First, cook pasta according to package directions.
  2. While it cooks, cut your cherry tomatoes and your mini mozzarella balls into fourths.
  3. When pasta is ready, pour into a large bowl and toss with the pesto, adding the garlic powder and some of the extra olive oil if it's too thick.
  4. Add in the tomatoes, mozzarella, and arugula, and salt/pepper as needed.
  5. Serve immediately, or refrigerate until needed!
Recipe by The Baking Fairy at