Cold pasta with mozzarella and olives

Name: Pasta fredda con mozzarella e olive
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 porzioni
Cuisine: Italiana
Ingredients: 400 g di pasta corta (fusilli, farfalle, penne); 250 g di mozzarella fiordilatte a dadini (ben scolata); 200 g di pomodorini ciliegino a metà; 80 g di olive nere denocciolate; Basilico fresco abbondante; Olio extravergine abbondante; Sale, origano; Tonno sott'olio (versione più ricca); Rucola fresca

Pasta fredda con mozzarella e olive

First course

Cold summer pasta with mozzarella, black olives, cherry tomatoes, basil and oil: the perfect solution for office lunch.

25 min

4 servings

Easy

Cold pasta is one of the most practical inventions of Italian summer cuisine: it's prepared in advance, improves with time, and can be taken anywhere. It's a go-to lunch at work, on the beach, or in the park. The classic version with mozzarella, cherry tomatoes and black olives—the colors of the Italian flag—is always a hit. Adding fresh basil is a must. The secret is to drizzle the pasta with plenty of extra virgin olive oil immediately after cooking, before it dries out.

Instructions

Voice reading

3 steps · natural Italian voice

Cook and season immediately

10 min

Cook the pasta al denteDrain and immediately rinse under cold water to stop the cooking. Drizzle immediately with plenty of extra virgin olive oil, stirring well to prevent the pasta from sticking together.

Assemble the cold pasta

Add the cherry tomatoes, olives, well-drained mozzarella, and hand-torn basil. Mix well. Season with salt to taste and add oregano to taste.

Rest and serve

Let it rest for at least 15-20 minutes in the refrigerator or at room temperature before serving. The flavors will meld together. Taste and adjust the oil and salt before serving.

Chef's Tips

Drizzle the pasta with oil immediately after cooking: this prevents it from sticking. The mozzarella must be well drained: excess whey makes the pasta watery. It can be stored in the refrigerator for 1 day: add fresh basil only just before serving.