Cold pasta with zucchini pesto, buffalo mozzarella and sun-dried tomatoes

Name: Cold pasta with zucchini pesto, buffalo mozzarella and sun-dried tomatoes
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 20
Cuisine: En
Ingredients: 7 oz pasta; 1.4 oz sun-dried tomatoes in oil; 4.4 oz buffalo mozzarella; Olive oil, as needed; Salt, as needed; Black pepper, as needed; 8 oz zucchini; 0.9 oz pine nuts; 1.5 Tbsp extra-virgin olive oil; 0.8 oz grated Parmesan; 5 basil leaves; 1/2 garlic clove

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Main Dish

Very Easy

20 min

83 Kcal

An interesting combination that makes for a delicious cold dish. Our creamy pasta salad with zucchini pesto, buffalo mozzarella (though regular cow’s-milk mozzarella works too) and sun-dried tomatoes is a balanced summer main course that’s easy to prepare. The acidity of the sun-dried tomatoes is balanced by the mild flavor of the no-cook zucchini pesto and the freshness of the buffalo mozzarella. You can prepare this dish ahead of time and keep it in the refrigerator so dinner is ready when you are, or take it with you to the beach if you fancy a tasty lunch under the beach umbrella. Discover the recipe—we’ll explain every step!

Materials

Salad bowl
Cutting board
Spoons
Blender

Preparation

Preparation10 min

Cook time10 min

Cook the pasta in boiling salted water.
Drain it and rinse it under cold water to stop the cooking.
Meanwhile, prepare the zucchini pesto:
Wash and dry the zucchini, trim the ends and grate them. Squeeze the grated zucchini in a clean cloth to remove the water, then transfer it to a blender. Add the Parmesan, pine nuts, garlic, basil, salt and pepper. Blend until smooth and creamy.
Cut the buffalo mozzarella and sun-dried tomatoes into small pieces.
Transfer the pasta to a salad bowl and add 4 tablespoons of zucchini pesto. Mix well using two spoons, then add the mozzarella, sun-dried tomatoes, pepper and a drizzle of olive oil.
Refrigerate the cold pasta salad with zucchini pesto, buffalo mozzarella and sun-dried tomatoes, or serve it immediately.

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FAQ ❓

How long can I keep this summer pasta salad?

It will keep for a couple of days in the refrigerator. If you leave it in the salad bowl, cover it with plastic wrap; otherwise, transfer the pasta salad to a container with a lid.