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

Name: Cold pasta with arugula pesto, cherry tomatoes and mozzarella: fresh and 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

896 Kcal

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

Materials

Cooker
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 times indicated on the package to achieve perfect al dente cooking.
In the meantime, thoroughly wash the arugula, dry it and transfer it to the mouthpiece of a blender along with the pine nuts, Parmesan cheese and garlic. Blend at low speed to begin creating the base of 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 run it under a stream of cold 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.
Season the pasta with the arugula pesto, cherry tomatoes and a drizzle of extra virgin olive oil. Stir carefully to distribute the dressing well.
Plate, add diced mozzarella and serve. Cold pasta with arugula pesto, cherry tomatoes and mozzarella cheese is ready.

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FAQ ❓

How best to store cold pasta with arugula pesto, cherry tomatoes and mozzarella?

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

What variations can be made 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, more tart note.

Is it possible to make this cold pasta with arugula pesto in advance for a picnic or lunch out?

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

What is the secret to making a creamy and 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 heating up too much and becoming bitter.

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

Certainly, short pasta such as fusilli, farfalle or tortiglioni work well because they retain the sauce, but whole wheat or gluten-free pasta are also good alternatives.