Mozzarella and Ham Cold Pasta For Your Summer!
There’s one thing you can count on in life: when summer arrives, this cold pasta must be made!It reminds me of my childhood — those summer days when, after swimming or playing outside all morning, I’d come home sweaty, dirty, and starving… and this delicious cold pasta was waiting for me.
I often wonder what Italy would be without tomatoes — but honestly, I don’t want to know.
This recipe celebrates tomatoes by pairing them with their best friend: mozzarella.So let’s skip the intro and get cooking—oh wait, that’s right… no stove needed! (Well, except to boil the pasta.)
It’s a simple dish that won’t make you sweat while cooking
Use cherry tomatoes — they’re sweeter and better suited for this kind of dish.Cut them into small cubes — don’t leave them whole or halved. This is crucial: everything should be more or less the same size to make each bite balanced.
Put the tomatoes in a bowl with plenty of good-quality extra virgin olive oil, lots of grated Parmesan, salt, and optionally a garlic clove (though I personally don’t recommend it).The tomatoes will release their juices, which are key for flavoring the pasta.
The Basil & Mozzarella Moment
Another essential ingredient: basil. If you love it like I do, don’t hold back! Tear it with your hands or chop it — your choice.Now for the mozzarella: take it out of the fridge a little early, drain it, and cut it into cubes the same size as the tomatoes. Add everything to the bowl and mix well.
At this point, you can stop here for a vegetarian version, or add some cured meat. I recommend cooked ham — it’s less fatty and pairs well with mozzarella.
Pasta Shape Matters
As for the pasta: go with a short shape. No spaghetti!I used farfalle, but fusilli, penne, or mezze maniche are great too. Cook according to the package instructions, then drain and toss it straight into the bowl with the rest.The leftover heat from the pasta will slightly melt the mozzarella — delicious.You can chill it in the fridge and eat it cold, or enjoy it warm, which is my personal favorite.
Enjoy this beautifully simple summer pasta — and let me know if you liked it!
Summer Pasta
There’s one thing you can count on in life: when summer arrives, this cold pasta must be made! It reminds me of my childhood — those summer days when, after swimming or playing outside all morning, I’d come home sweaty, dirty, and starving… and this delicious cold pasta was waiting for me.
- Total Time: 10 minutes
Ingredients
– 320 g Farfalle Pasta
– 200 g Mozzarella Cheese Sliced
– 150 g Cooked Ham
– 200 g Cherry Tomatoes
– 30 g Parmigiano Reggiano
– 1 Bunch Basil Leaves
– 3 tbsp Olive Oil
– Salt
– Black Pepper
Instructions
1. Cook the pasta in salted boiling water according to the package instructions until al dente.
2. Drain the pasta and rinse under cold water to stop the cooking. Let it cool completely.
3. Prepare the ingredients: dice the mozzarella, cut the cherry tomatoes in halves, slice the cooked ham, and pick the basil leaves.
4. Combine everything in a large bowl: pasta, mozzarella, cherry tomatoes, ham, and basil.
5. Add Parmigiano Reggiano and drizzle with extra virgin olive oil.
6. Season with salt and black pepper to taste.
7. Mix gently until all ingredients are evenly combined.
8. Serve immediately or chill in the refrigerator for 30 minutes for a refreshing cold pasta salad.
- Prep Time: 2 minutes
- Cook Time: 8/10 minutes
- Category: Main Dish, Pasta
- Cuisine: Italian
