Insalata di pasta con mozzarella, pomodoro e pesto

These days it’s so hot and humid that just the thought of eating something warm makes me dread lunch time. Every meal I prepare is cold so at least it gives me the impression I’m cooling off a little. In all honesty I’m not usually a fan of cold pasta dishes, but I really enjoyed this simple one I made recently. As a plus it was easy and quick to prepare.

Initially I made it only with tomato, mozzarella and few leaves of basil but then I tried to add extra flavor to the dish with home-made pesto. Both versions are good, kids will likely prefer the first version adults the second. Don’t be intimidated by making pesto it’s much easier than you think and if you make extra you’ll have some on hand for another day.

Ingredients

1.2 lbs./ g. 500 pipe rigate or shell pasta
2 medium tomatoes
9 0z./ g. 250 Italian mozzarella
2 tablespoons extra virgin olive oil

For the pesto sauce:

3 cups basil leaves
2 tablespoons pine nuts
1 small clove of garlic thinly sliced
a good pinch of sea salt
6 tablespoons extra virgin olive oil

Instructions

For the pesto sauce:

1. With a mini or hand blender, blend the garlic with 2 tablespoons of oil and the pine nuts.
2. Add the basil and a pinch of salt and the oil then use the pulse function and blend until pureed. Don’t over do it otherwise you’ll cook the basil.

For the pasta:

1. Divide the tomatoes in two, discard the seeds and the liquid. Cut them in small cubes. Cut the mozzarella in small cubes as well.
2. In the mean time cook the pasta as directed, drain it rinse it under cold running water.
3. Add the pesto and mix until well combined.
4. Add the tomatoes and mozzarella and 2 tablespoons of olive oil, mix and salt to taste. It looks to dry add more olive oil.
5. You can now eat your pasta or your can either let it cool in the refrigerator for your next meal.