Cold Pasta with Bell Peppers

Here is a simple and tasty recipe for a cold pasta with bell peppers, perfect for a summer lunch or a light dinner.

Ingredients

• 320 g of short pasta (such as penne or fusilli)
• 2 bell peppers (preferably of different colors, like red and yellow)
• 150 g of diced mozzarella or fiordilatte
• Pitted black olives
• Fresh basil
• Extra virgin olive oil
• Salt and pepper
• Balsamic vinegar (optional)
• Garlic (1 clove, optional)

Preparation

1. Wash the bell peppers, remove the seeds and cut into strips or cubes, according to personal preference.
2. In a pan, heat a drizzle of extra-virgin olive oil and, if liked, a clove of garlic. Add the bell peppers and sauté over medium-high heat until they are slightly softened but still crunchy. You can add a bit of balsamic vinegar for a sweet and sour note.
3. Cook the pasta in plenty of salted water, following the cooking times listed on the package to achieve an al dente texture.
4. Drain the pasta and quickly cool it under running cold water to stop the cooking process and keep it slightly elastic.
5. In a large bowl, combine the chilled pasta with the sautéed peppers, add the diced mozzarella and the olives.
6. Dress everything with extra virgin olive oil, salt, pepper, and hand-torn fresh basil.
7. Gently mix until all the ingredients are evenly distributed. Taste and adjust salt and pepper if necessary.
8. Let it rest in the refrigerator before serving to allow the flavors to blend well.

Curiosity

Cold pasta is a dish that can be customized in many ways. The addition of mozzarella and basil is a clear nod to the classic Caprese salad, while the inclusion of black olives provides a touch of savory contrast. In Italy, cold pasta is very popular during the summer months, thanks to its freshness and convenience. It is also a great way to use up leftover pasta.

If you want to pair a wine with this dish, a light and fresh white like a Pinot Grigio or a Vermentino could be a brilliant choice. Enjoy your meal!