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Cold Pasta Caprese

17/11/2023

Cold pasta Caprese is an extremely simple and fresh dish, perfect for summer days. Here’s how to prepare it:

Ingredients

  • 320 grams of short pasta (penne, fusilli, farfalle are ideal)
  • 250 grams of cherry or grape tomatoes
  • 200 grams of mozzarella (buffalo mozzarella is better)
  • Fresh basil to taste
  • Extra virgin olive oil
  • Salt and pepper to taste

Preparation

  1. Bring a large pot of salted water to a boil and cook the pasta according to the package instructions until al dente. Drain it and rinse with cold water to stop the cooking process and cool it down. Then let the pasta drain well.

  2. In the meantime, wash the cherry tomatoes and cut them in half or into quarters, depending on your preference and their size.

  3. Cut the mozzarella into cubes, and if you are using buffalo mozzarella, allow it to drain well from its conservation liquid.

  4. Wash and dry some basil leaves and cut them into strips or leave them whole, according to your taste.

  5. In a large bowl, combine the cooled pasta with the cut tomatoes, diced mozzarella, and basil.

  6. Season everything with a good drizzle of extra virgin olive oil, salt, and pepper. Mix well to evenly distribute the dressing.

  7. Let the cold pasta rest in the refrigerator for at least half an hour before serving; this way it will be well-flavored.

Curiosity

Despite the simplicity of the dish, the freshness of the ingredients is crucial. Cold pasta Caprese is inspired by the famous Caprese salad, typical of the island of Capri. The trick for an exceptional dish lies in using high-quality products, such as sweet and ripe tomatoes and a flavorful and fresh buffalo mozzarella. The addition of good extra virgin olive oil will complete the dish with a touch of Mediterranean flavor and aroma.