Today I present you the recipe for cold pasta with cherry tomatoes, mozzarella, and olives. An easy and quick main course to prepare, requiring only a few simple ingredients.
I made an olive and caper pesto with extra virgin olive oil and fresh basil, which I then used to dress the cherry tomatoes and mozzarella; afterwards, I combined everything with the cold pasta.
A very fragrant dish, ideal for summer lunches, buffets, and to take out by transferring the pasta into a small bowl or jar.
Also try:
Cold Pasta with Mozzarella, Cherry Tomatoes, and Pesto
Whole Wheat Cold Pasta with Arugula, Mozzarella, and Spices
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 2 People
- Cooking methods: Stove
- Cuisine: Italian
Ingredients
- 6.35 oz Pasta
- 1.5 cups Cherry Tomatoes
- 2.5 oz Black Olives
- 1.4 oz Capers
- to taste Basil
- 1 Mozzarella
- 1 Fresh Spring Onion
- to taste Extra Virgin Olive Oil
- to taste Salt
Preparation
To prepare cold pasta with cherry tomatoes, mozzarella, and olives, cook the pasta in plenty of salted boiling water; once cooked (preferably al dente), drain it, place it in a bowl and season with a drizzle of extra virgin olive oil, stirring well with a spoon to prevent sticking.
Put the olives, capers, a few basil leaves, and the spring onion in a mixer. Begin chopping and gradually add extra virgin olive oil. Add a tablespoon of cooking water and blend until achieving a dense enough cream. Adjust the salt.
Wash and clean the cherry tomatoes and cut them into quarters. Dice the mozzarella, then place it in a bowl with the cherry tomatoes and dress everything with the olive and caper pesto.
Combine the cherry tomatoes and mozzarella with the pasta, mix to combine everything. Serve the cold pasta with cherry tomatoes, mozzarella, and olives, and enjoy your meal!
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