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Cold pasta with tomatoes and mozzarella: the recipe for the first summer is tasty

Cold pasta with tomatoes and mozzarella: the recipe for the first summer is tasty

The cold pasta with tomatoes and mozzarella it’s a summer first course tasty and very quick to prepare. Together with the rice salad, cold pasta is one of the most classic preparations of the hot season, perfect when you don’t want to turn on the stove, but you want to make a fresh and light lunch.

To obtain a tasty cold pasta, it is important to choose high quality ingredients: i cherry tomatoesbe they cherry, datterini or cherry tomatoes, must be ripe at the right point, sweet and firm, the mozzarella (o he milk cream) must be fresh, as well as the basilwhich will give the dish an irresistible aroma enhanced byextra virgin olive oil. As for the choice of pasta, you prefer short pasta with an elaborate shape such as fusilli, half sleeves, farfalle, penne or caserecce: it will absorb the sauce better.

Once ready, you can enjoy your cold pasta with tomatoes and mozzarella too At the office, on the beach or on a picnic: prepare it the night before, keep it in the fridge and the next day it will be ready to take with you. Here are all the steps.


Extra virgin olive oil

How to prepare cold pasta with tomatoes and mozzarella

Cook the pasta in plenty of boiling salted water and drain it al dente 1.

Season it with a drizzle of oil so it doesn’t get sticky and let it cool 2.

Meanwhile, cut the mozzarella into pieces 3.

Wash the cherry tomatoes and cut them in half or in four parts if they are very large 4.

Also wash the basil leaves and pat them dry with absorbent paper 5.

Put the cherry tomatoes in a bowl and season them with a pinch of salt, a drizzle of oil and the basil 6.

Add the cherry tomatoes and raw mozzarella to the pasta, mix gently and add a few leaves of fresh basil 7. Keep in the fridge until ready to serve.

The cold tomato and mozzarella pasta is ready to be brought to the table 8.


Take the pasta out of the fridge at least an hour before serving, so as to enjoy it a room temperature.

After draining the pasta, you can pass it under the jet of cold water, in order to stop cooking and prevent it from overcooking. If you choose a good quality pasta, however, you just need to drain it and spread it on a plate to let it cool in the right way.

If the mozzarella is very fresh, cut it into cubes and put it in a colander for 15 minutes, so that it loses the excess milk. Alternatively, you can replace it with treats.

You can enrich the pasta by adding olive mine pitted, tuna fish, anchovies in oil or raw onion, which will give an extra touch to the dish. You can substitute basil for oregano if you prefer.

Cold pasta with cherry tomatoes and mozzarella is also excellent with the addition of a few tablespoons of pesto saucewhich will give even more flavor to the dish.


For one more preparation more flavorful, cook half the cherry tomatoes in a pan with a little oil, salt, pepper and a pinch of sugar. Combine them still warm with the cold pasta, together with raw tomatoes and other ingredients.

If you want to make a light first course and colorful, try the cold pasta with vegetables: while the pasta is cooking, wash and cut into slices aubergines, courgettes and peppers and cook them on the grill. Also cut cherry tomatoes and carrots and combine them with the vegetables, the pasta, drained and passed under cold water, and the pitted olives. Season with oil, salt, pepper, fresh basil and parmesan flakes and serve.

An equally light and very fragrant recipe is, however, cold pasta with lemon, olives and tuna. Wash the spring onion, slice it finely and soak it in cold water for at least 30 minutes, so that it becomes more digestible. Meanwhile, cook the pasta al dente, drain and let it cool. Cut the cherry tomatoes in half, add the drained tuna, olives and spring onion. Also add the pasta and season with an emulsion of lemon juice, oil and a pinch of salt.

Of Hellenic inspiration, finally, is the Greek-style cold pasta, prepared with feta, black olives and cherry tomatoes. Just cook the pasta and dress it with chopped tomatoes, pitted olives and crumbled feta, all seasoned with salt, oil and dried oregano. Once the ingredients are blended, top with a few fresh basil leaves.


You can keep the pasta cold with tomatoes and mozzarella for 2 days in the refrigerator, inside a special airtight container.

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