Preparation Timme: 15 min.
Cooking Time: 15 min.
320 g of mezze penne rigate
20 cherry tomatoes
4-5 tablespoons of pesto
20 pitted green olives
40 g of pine nuts
extra virgin olive oil
Whether you prepare it for a lunch break in the office, for a quick lunch at home or under an umbrella, or for a picnic, cold pasta is always a fresh and quick idea that satisfies everyone.
In this recipe we have seasoned it with pesto, to make at home or to buy ready-made, cherry tomatoes cut into quarters, olives and toasted pine nuts.
Cold pasta with cherry tomatoes, pesto and mozzarella lends itself to numerous variations, one above all, the most delicious, involves replacing the cherry tomatoes with baked tomatoes au gratin, coarsely chopped almonds and thyme.
Prepare the pesto and set it aside. Toast the pine nuts in a non-stick pan making sure not to brown them too much. Let it cool down.
Boil the half penne, drain when al dente and stop cooking by placing them under running water. Drain again and transfer them to a bowl with the olive oil. Jumbled up. Cut the cherry tomatoes into quarters and the olives into slices.
Drain the mozzarella. Season the pasta with the pesto and stir to mix.
Add the cherry tomatoes, olives, diced mozzarella and season with salt and pepper. Serve accompanied with a few basil leaves and pine nuts.