The cold pasta with cherry tomatoes, mozzarella, and Tropea onions is the latest novelty this year. When the heat is on and since we’ll have extreme heat warnings even for mid-August, I propose this tempting recipe to share with your guests. A very tasty unique main course.
- Difficulty: Easy
- Cost: Medium
- Rest time: 2 Hours
- Preparation time: 30 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 10.5 oz pasta (fusilli, penne, or rigatoni)
- 10 cherry tomatoes
- 2 mozzarella balls
- to taste basil
- to taste pitted olives
- 4 tbsps extra virgin olive oil
- 1 large Tropea red onion
- to taste salt
Tools
- Pot
- Bowl
Steps
TROPEA RED ONION SEEDS HERE ON AMAZON 
Fill the pot with plenty of water, bring to a boil, and cook the pasta al dente for about ten minutes.
Drain the pasta and put it back in the pot. Pour the oil over it to prevent sticking and let it cool.
Wash the cherry tomatoes and cut into pieces. Choose intact basil leaves and add to the cherry tomatoes along with the mozzarella cut into cubes and the pitted olives.
Remove the ends and the outer part of the Tropea red onion. Then, slice the onion thinly lengthwise.
Transfer the pasta and the dressing into the bowl, mix, and let rest in the refrigerator for at least two hours.
If you want, add a drizzle of extra virgin olive oil to the cold pasta with mozzarella, cherry tomatoes, and Tropea onion to serve cold at the table and easy to transport for a picnic.
Cold pasta with cherry tomatoes, mozzarella, and Tropea onion
The onion can be removed for young children and those who don’t like it. I love this recipe which is a rather tempting variation.
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FAQ (Questions and Answers)
How to clean Tropea red onions?
Tropea red onions are cleaned just like any other. Remove the ends and the outer part. Then, slice the onion thinly and prefer to eat it raw in salads.
