Cold Italian Pasta Salad
Ingredients
- 400 gDried pasta (cooked al dente)
- 250 gSolanum lycopersicum esculentum M. (halved)
- 200 gBuffalo milk mozzarella ("di bufala") (pearls or diced)
- 50 gBlack olive (pitted)
- 1 pcBasil (chiffonade)
- 4 tbspExtra virgin olive oil
- 2 tbspBalsamic vinegar
- 30 gPine nut (toasted)
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
Method
Firm pasta coated in fruity olive oil, mixed with crunchy pine nuts and melting mozzarella. Fresh basil brings its aromatic power as soon as the dish is opened.
- 1
Plunge the dry pasta into a large volume of boiling salted water. Remove them as soon as they are al dente; they must still have a bite. Drain and rinse immediately with cold water to stop the cooking and remove sticky starch.
- 2
Cut the cherry tomatoes and mozzarella pearls in half. Finely slice the fresh basil. In a bowl, mix the extra virgin olive oil and balsamic vinegar until the mixture is homogeneous.
- 3
Incorporate the cold pasta, tomatoes, mozzarella, black olives, and pine nuts into the dressing. Mix so that every ingredient shines under the oil. Season with grey sea salt and ground black pepper.
Frequently asked questions
How do you get this dish right?
- Rinse the pasta thoroughly with cold water to remove starch, otherwise the salad will be sticky.
- Dry-toast the pine nuts in a pan: as soon as they turn golden and smell nutty, remove them.
How long does this dish keep?
Keeps for 48 hours in the fridge in an airtight container. Take it out 15 minutes before serving so the oil becomes fluid again.
