Pasta salad with cherry tomatoes, olives, and peas a main dish to prepare in advance and enjoy cold, perfect for summer. I found some delightful yellow cherry tomatoes, sweet and special, and so in just a few minutes, I made a delicious Cold Pasta with cherry tomatoes perfect for the first very hot days. The heat took its time this year, but it finally arrived, so let’s enjoy fresh recipes to prepare in advance and enjoy cold and special, even to take to the beach. I dressed the pasta with red and yellow cherry tomatoes, sliced olives, mozzarella, corn, and peas. For the dressing, I simply used extra virgin olive oil with added lemon juice, which you can substitute with either white or balsamic vinegar if you prefer. Let’s head to the kitchen and prepare my Cold Pasta Salad.
AND DON’T MISS THESE RECIPES AS WELL:
- Difficulty: Easy
- Cost: Economical
- Rest time: 1 Hour
- Preparation time: 10 Minutes
- Portions: For 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 332.96 (Kcal)
- Carbohydrates 38.13 (g) of which sugars 3.95 (g)
- Proteins 14.05 (g)
- Fat 13.91 (g) of which saturated 5.02 (g)of which unsaturated 3.75 (g)
- Fibers 3.20 (g)
- Sodium 809.55 (mg)
Indicative values for a portion of 220 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Cold Pasta
- 12 oz pasta
- 1.4 oz black olives (pitted)
- 1.4 oz green olives (pitted)
- 1/2 cup canned sweet corn (drained)
- 7 oz mini mozzarella balls
- 4.2 oz frozen peas
- 5.3 oz yellow cherry tomatoes
- 4.6 oz red cherry tomatoes (red)
- 2.7 tbsp extra virgin olive oil
- 1/2 lemon juice
- A few leaves basil
- to taste salt
How to Prepare the Pasta Salad with Yellow Cherry Tomatoes
First, cook the pasta in plenty of salted water using your preferred shape. Drain it al dente and quickly rinse under cold running water. Drain it well and transfer it to a bowl. Dress it with 2 tablespoons of extra virgin olive oil, mix, and let it cool.
Cook the frozen peas for about 6 minutes in boiling water. Drain them and transfer them to a bowl with ice water to maintain a bright green color. Then drain them thoroughly. Wash the cherry tomatoes and cut them into quarters. Slice the olives.
Wash the cherry tomatoes and cut them into quarters. Slice the pitted olives. Drain the corn from the preserving liquid. Mix 40 ml of extra virgin olive oil with the juice of half a lemon and a pinch of salt in a small bowl.
Add the cherry tomatoes, olives, mini mozzarella balls, corn, and peas to the pasta. Dress with the oil and lemon mixture and stir. Finally, add some fresh basil leaves roughly torn. Stir. Cover the bowl with plastic wrap and let rest in the fridge for at least an hour or even longer.
See you tomorrow with a new recipe, a hug, Loredana
Loredana’s Tips
You can prepare the Pasta in advance and store it in a container in the fridge for up to 2 days. Before serving, I recommend adding a drizzle of extra virgin olive oil.
If you prefer, you can enrich your Pasta Salad with a can of drained tuna
or with diced cooked ham.
Also read the recipe for my Rice Salad with Vegetables
