A Refreshing Summer Dish
There’s something truly special about a simple yet satisfying meal that brings together fresh, vibrant ingredients. The first time I tried cold pasta with arugula pesto, cherry tomatoes, and mozzarella was during an impromptu lunch with friends on a sweltering summer day. With few ingredients at hand, no desire to spend hours in the kitchen, and a craving for something light and delicious, this dish quickly became a staple in my summer routine.
Arugula pesto adds a unique, slightly spicy aroma that elevates the dish, while cherry tomatoes bring a burst of sweetness and vibrant color. The mozzarella ties everything together with its smooth and creamy texture. This recipe is not only easy to prepare but also perfect for serving cold, making it ideal for a quick lunch or a picnic. It’s a versatile option that can be taken to the office or enjoyed at home, offering a refreshing twist on traditional pasta dishes.
Ingredients You’ll Need
To make this dish, you’ll need the following ingredients:
- 6.5 oz (180 g) short pasta (such as penne rigate)
- 12 cherry tomatoes
- 1 mozzarella
- Olive oil to taste
- For the arugula pesto:
- 1.7 oz (50 g) arugula
- 1/2 clove of garlic
- 1/4 cup (25 g) grated parmesan cheese
- 1 oz (30 g) pine nuts
- 3 Tbsp (40 g) olive oil
- Salt to taste
Tools Required
You will need the following tools to prepare this dish:
- Cooker
- Blender
- Salad bowl
- Knife
- Cutting board
Step-by-Step Preparation
Step 1: Cook the Pasta
Start by cooking the pasta in a large pot of salted water. Follow the package instructions carefully to achieve the perfect al dente texture.
Step 2: Prepare the Arugula Pesto
While the pasta is cooking, wash the arugula thoroughly and dry it. Transfer it to the blender along with the pine nuts, Parmesan cheese, and garlic. Blend at a low speed to begin creating the base of the pesto.
Step 3: Add Flavor and Texture
Once the base is ready, add a pinch of salt and drizzle in the extra virgin olive oil. Continue blending until the pesto reaches a creamy and smooth consistency.
Step 4: Cool the Pasta
After the pasta is cooked, drain it and rinse it under cold water to stop the cooking process. Transfer it to a large salad bowl.
Step 5: Prepare the Vegetables
Wash the cherry tomatoes and dry them. Cut each tomato into four wedges. Also, cut the mozzarella cheese into cubes.
Step 6: Combine All Elements
Season the pasta with the arugula pesto, cherry tomatoes, and a drizzle of extra virgin olive oil. Gently stir to ensure the dressing is evenly distributed.
Step 7: Serve and Enjoy
Plate the dish, add some diced mozzarella on top, and serve. Cold pasta with arugula pesto, cherry tomatoes, and mozzarella is now ready to enjoy. Whether it’s a casual lunch or a relaxed picnic, this dish is sure to impress with its simplicity and flavor.
