Cold Pasta with Tomatoes, Mozzarella, and Basil

Cold Pasta with Tomatoes, Mozzarella, and Basil is a fresh and simple summer dish to prepare. Here’s the recipe:

Ingredients

• 350 g of short pasta (such as fusilli, farfalle or penne)
• 250 g of cherry or grape tomatoes, cut in half or quarters
• 200 g of fiordilatte mozzarella or buffalo mozzarella, cut into cubes
• Fresh basil, plentiful
• Extra virgin olive oil
• Salt and pepper to taste
• Balsamic vinegar (optional)

Preparation

1. Cook the pasta in plenty of salted water following the instructions on the package. Drain it and cool under running water to stop the cooking process.

2. In a large bowl, combine the tomatoes with the mozzarella cubes and plenty of hand-torn basil leaves.

3. Season with salt and pepper to taste, add a generous drizzle of extra virgin olive oil and, if you wish, a splash of balsamic vinegar to add some acidity.

4. Add the cold pasta into the bowl with the dressing and mix well, ensuring each ingredient is well distributed.

5. Let the cold pasta rest in the refrigerator for at least half an hour before serving to allow the flavors to meld.

Cold Pasta can be customized with additional ingredients such as black olives, capers, anchovies, or canned tuna. Serving it cold makes this dish ideal for a summer lunch, a picnic, or as a single course for a light dinner. Enjoy your meal!