Cold pasta salad with cherry tomatoes, mozzarella and olives
A summer cold pasta salad with cherry tomatoes, mozzarella, olives and basil: a light first course you can make ahead, perfect for office lunches and summer picnics.
Are you looking for a summer cold pasta salad that actually tastes great, not just leftover pasta dressed at the last minute?
Then this recipe is for you. I’ll show you how to make a cold pasta salad with cherry tomatoes, mozzarella, olives and basil: fresh, colorful and ready in half an hour, perfect to take to the office, the beach or a picnic. No long stretch at the stove, just a few tricks for a dish that still tastes good the next day.
The beauty of this one is that it comes together in a single bowl, yet it has at least three real advantages: you can make it comfortably ahead, it is vegetarian and family friendly, and you can adapt it with whatever you have at home. The key is to cool the pasta right away under cold water and toss it with a little oil, so the pieces stay loose and do not clump together.
One trick that makes the difference: drain the mozzarella well before adding it, otherwise it releases water and soaks the pasta. If you like, swap it for tuna, pesto or grilled vegetables to change the version without losing the spirit of the recipe.
Keep it covered in the fridge for up to a day, adding the basil only at the end so it does not darken. Take it out a few minutes before serving, so the flavors come back to life.
Ready? Let’s make the cold pasta salad.
Steps
- Cook the pasta in plenty of salted water, drain it al dente and cool it straight away under cold running water to stop the cooking. Toss it with a little oil so it does not stick.
- Halve the cherry tomatoes and dice the mozzarella; if you use small mozzarella balls, leave them whole. Drain the mozzarella well so it does not water down the pasta.
- In a large bowl combine the pasta, cherry tomatoes, mozzarella and olives.
- Season with oil, salt, pepper and the basil torn by hand, then toss gently.
- Let it rest in the fridge for at least 30 minutes before serving, so the flavors come together.
Helpful tips
If you make it well in advance, add the mozzarella only just before serving: it stays firmer.
It also works beautifully with tuna, pesto or grilled vegetables instead of the mozzarella.
Keep the basil separate and stir it in at the last moment, so it does not darken.
It keeps in the fridge for up to a day: perfect for office lunches, the beach and picnics.
Average nutrition per serving
- Calories
- 480 kcal
- Carbohydrates
- 62.0 g
- Sugars
- 6.0 g
- Protein
- 18.0 g
- Fat
- 17.0 g
- Saturated fat
- 7.0 g
- Fiber
- 4.0 g
- Sodium
- 420 mg
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