Cold pasta with arugula pesto, cherry tomatoes and mozzarella: a fresh, quick summer recipe

Name: Cold pasta with arugula pesto, cherry tomatoes and mozzarella: a fresh, quick summer recipe
Prep time: 20 min
Cook time: 10 min
Total time: 35 min
Yield: 2
Cuisine: En
Ingredients: 6.5 oz/180 gr short pasta (we used penne rigate); 12 cherry tomatoes; 1 mozzarella; Olive oil to taste; 1.7 oz/50 g arugula; 1/2 clove of garlic; 1/4 cup/25 gr grated parmesan cheese; 1 oz/30 gr pine nuts; 3 Tbsp/40 gr olive oil; Salt to taste

Main Dish

Very Easy

35 min

890 Kcal

The first time I tried this cold pasta with arugula pesto, cherry tomatoes and mozzarella was during an impromptu lunch on the terrace with friends in the middle of summer. Just a few ingredients, no desire to cook and a craving for something fresh and flavorful: it soon became a summer habit. The arugula pesto adds a slightly spicy aromatic note, the cherry tomatoes bring sweetness and color, and the mozzarella brings everything together with a soft, creamy texture. Easy to prepare, perfect for serving cold and ideal for taking to the office or on a picnic, it is one of the most versatile recipes for the warmer months.

Materials

Pot
Blender
Salad bowl
Knife
Cutting board

Preparation

Preparation20 min

Waiting time5 min

Cook time10 min

Cook the pasta in plenty of salted water, carefully following the package instructions to achieve the perfect al dente texture.
Meanwhile, thoroughly wash the arugula, dry it and transfer it to a blender jar along with the pine nuts, Parmesan and garlic, with the germ removed. Blend at low speed to start making the pesto.
Add a pinch of salt, drizzle in the extra virgin olive oil, and continue blending until the arugula pesto has a creamy, smooth consistency.
When the pasta is cooked, drain it and rinse it under cold running water to stop the cooking. Transfer it to a large salad bowl.
Wash the cherry tomatoes, dry them and cut them into four wedges. Cut the mozzarella cheese into cubes as well.
Toss the pasta with the arugula pesto, cherry tomatoes and a drizzle of extra-virgin olive oil. Mix carefully to coat everything evenly.
Transfer to serving plates, add the diced mozzarella and serve. The cold pasta with arugula pesto, cherry tomatoes and mozzarella is ready.

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FAQ ❓

How should you store cold pasta with arugula pesto, cherry tomatoes and mozzarella?

To maintain its freshness and flavor, store the cold pasta in an airtight container in the refrigerator and eat it within 24 hours to prevent the mozzarella from losing its texture and the pesto from oxidizing.

What variations can you make to the arugula pesto for this recipe?

You can replace the pine nuts with walnuts or almonds for a different flavor, or add a little lemon juice for a fresher, tangier note.

Can you prepare this cold pasta with arugula pesto in advance for a picnic or lunch away from home?

Yes, it is ideal for preparing in advance; we recommend adding the mozzarella just before serving to maintain its creamy texture.

What is the secret to making creamy, not-too-bitter arugula pesto?

Wash the arugula well and dry it thoroughly, use good-quality extra-virgin olive oil, and blend at low speed to prevent the pesto from getting too warm and turning bitter.

Can I use other types of pasta for this summer recipe?

Certainly. Short pasta such as fusilli, farfalle or tortiglioni works well because it holds the dressing, but whole-wheat or gluten-free pasta are also good alternatives.

Can I use a different kind of pesto?

Absolutely. Basil pesto is the most common alternative, but zucchini pesto can also work well in this summer recipe.

Can I use another type of cheese instead of mozzarella?

Yes, you can substitute feta, fresh scamorza or cubes of primo sale cheese for a different but still fresh flavor.

Nutrition

for 1 serving / for 100 g

Calories: 890Kcal

Carbo: 59.6g
Total fat: 54.8g
Saturated fat: 15g
Proteins: 30.2g
Fibers: 5.1g
Sugar: 3.7g
ProPoints: 23
SmartPoints: 29

Nutritional information for 1 serving (272g)

Cookware

burner

Attributes

Keep refrigerated

Zero waste

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Questions

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Daniele Mainieri

Every day, I dive into the world of food and wine with curiosity, always looking for new flavours, recipes and inspiring discoveries to share. From traditional family dishes to the latest food trends, including pairings that make all the difference. I’ve been working in food & wine communication for over 10 years and I’m currently the Editorial Manager for the Italian edition of Petitchef.

Comments

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Ingredients

For the arugula pesto:

Materials