A fresh and tasty summer dish, cold pasta with mozzarella and zucchini is the perfect choice! Ideal for a light lunch, this recipe combines the goodness of cooled pasta with the crispness of zucchini and the creaminess of mozzarella. Easy to prepare and perfect to take to the beach or the office, it is a dish that combines simple flavors and quality ingredients for an irresistible result. If you are looking for other summer pastas, try the pasta with peppers and peas, the pasta with tomato and avocado cream, the pasta with zucchini and peas or even the pasta with pesto, tomato, and mozzarella.
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COLD DISHES
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 2 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients for the Preparation of Cold Pasta with Zucchini and Mozzarella
- 11.3 oz pasta
- 2 zucchini
- Half onion
- 4 tablespoons extra virgin olive oil
- 2 mozzarellas
- 3 tablespoons Taggiasca olives
- Half lemon peel
- A few leaves basil
Tools
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- Pan
- Grater
Steps for the Preparation of Cold Pasta with Zucchini and Mozzarella
Cook the pasta in plenty of salted water. Drain it al dente, season with extra virgin olive oil and let it cool.
Wash and trim the zucchini. Cut them into chunks. Coarsely chop the onion and sauté it in a pan with a drizzle of oil. Add the zucchini, salt, and cook for about ten minutes. Let it cool and add to the pasta.
Cut the mozzarellas into chunks. Add the mozzarella to the pasta with basil, olives, and grated lemon zest. Mix and let it rest for 30 minutes before serving.
Storage
Store the pasta in the fridge for two or three days.
