Cold pasta with zucchini pesto and cherry tomatoes: the perfect summer lunch. A simple and super quick dish to prepare.
When the heat is on, the desire for fresh, light, and tasty dishes increases. Today I am offering you a perfect summer recipe: a cold pasta with speck, zucchini, cherry tomatoes, mozzarella and a touch of pesto.
It’s a very easy dish to prepare, perfect for an office lunch, a picnic, or a terrace dinner with friends. The quantities I indicate are for four people, but you can easily increase them.
But let’s see right away how to prepare the cold pasta with zucchini pesto and cherry tomatoes.
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- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 2 Hours
- Preparation time: 15 Minutes
- Portions: 4People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 11 oz pasta
- 3.5 oz speck (cut into strips)
- 2 zucchini (medium)
- 3 tbsp Genoese pesto
- 7 oz mozzarella (or bocconcini)
- 9 oz tomatoes (not overly ripe)
- to taste extra virgin olive oil
- to taste salt
Tools
- 1 Bowl
- 1 Knife
- 1 Spoon
- 1 Saucepan
How to Prepare Cold Pasta with Zucchini Pesto and Cherry Tomatoes
Wash the zucchini, remove the ends, and cut into small cubes. Sauté them quickly with a drizzle of oil for about ten minutes, or until they are tender but still slightly firm. Adjust the salt, turn off the stove, and let them cool.
Wash the tomatoes and cut them into cubes. I recommend using tomatoes that are not too ripe so they retain a nice consistency.
Drain the mozzarella well, pat it dry with paper towels, and cut it into cubes about 1/2 inch in size.
Bring plenty of salted water to a boil and cook the pasta according to the package instructions, draining it al dente. Once cooked, drain and rinse it under cold water to stop the cooking process. Drain it well again and transfer it to a large bowl. Dress it with a drizzle of extra virgin olive oil.
To the pasta, add the zucchini, tomatoes, mozzarella, and speck strips.
Incorporate the Genoese pesto. Start with two tablespoons and add another if you want a stronger flavor. Mix all the ingredients to evenly distribute the seasoning.
Taste and adjust salt if necessary. (I didn’t add any more).
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes (an hour or more is better). This will allow the flavors to blend perfectly.
Storage
Cold pasta keeps in the refrigerator in an airtight container for 2-3 days. In fact, it’s even better the next day.
FAQ (Frequently Asked Questions)
Can I replace speck?
You can replace it with diced cooked ham, smoked salmon, or well-drained canned tuna.
