Cold Pasta Salad with Pesto & Mozzarella | Quick Lunch
Lunch

Cold Pasta Salad with Pesto & Mozzarella | Quick Lunch

A fresh and creamy cold pasta salad with homemade pesto, crisp vegetables and soft mozzarella – perfect for lunch, picnics or a quick dinner. Ready in about 25 minutes.

TraditionalEverydayWeekendLunchVegetarianItaliensk
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Rate:
5.0 (1)
25 min total
4 servings
Easy

Ingredients

servings

  • Pasta

    • 300 g Pasta (e.g. penne or fusilli)

  • Vegetables and cheese

    • 200 g Cherry tomatoes
    • 75 g Fresh baby spinach
    • 125 g Mini mozzarella balls
    • 1 stk Red bell pepper
    • 0.5 stk Red onion

  • Pesto (quick)

    • 1 håndfuld Fresh basil
    • 2 spsk Pine nuts
    • 4 spsk Olive oil
    • 25 g Grated Parmesan
    • 1 fed Garlic
    • 0.5 stk Lemon
    • 1 tsk Salt
    • 0.5 tsk Black pepper

Instructions

  1. Pasta

    1. 1

      Cook the pasta

      1. Cook the pasta al dente in salted water.
      2. Rinse immediately in cold water and let it drain well.
      10 min
      100°C
      Pot

  2. Pesto

    1. 2

      Make the pesto

      1. Blend basil, pine nuts, garlic, Parmesan, olive oil and lemon juice.
      2. Season with salt and pepper. It should taste fresh and slightly tangy.
      5 min
      Kitchen MachineBowl

  3. Vegetables

    1. 3

      Prepare the vegetables

      1. Halve the tomatoes.
      2. Dice the bell pepper into small cubes and finely chop the red onion.
      5 min
      KnifeCutting BoardBowl

  4. Assemble the salad

    1. 4

      Toss everything together

      1. Combine pasta, pesto, vegetables, spinach and mozzarella in a large bowl.
      2. If it seems dry, add a small drizzle of extra olive oil.
      3 min
      Bowl
    2. 5

      Serve

      1. Top with extra basil, pine nuts and freshly grated Parmesan.
      2. Serve immediately – or chill for 30–60 minutes for more developed flavor.
      2 min

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Details

Nutrition

Calories

650kcal

Protein

20g

Fat

28g

Carbs

70g

Serving Size

350g

Serving

Suggestions

  • • Serve as lunch, at a picnic or for a quick dinner.
  • • Let it chill for half an hour if you have time – the flavors meld.

Drink Pairings

  • • non-alcoholic: Water with lemon

Side Pairings

  • • Bread
  • • Green salad

Dessert Pairings

  • • Fresh fruit

Storage

Fresh

  • • Duration: 2 days
  • • Temperature: 4°C
  • • Method: Store in an airtight container in the fridge. Keeps for 2 days. Not suitable for freezing.

Frozen

  • • Duration: 0 days
  • • Temperature: -18°C

Tips

Preparation

  • • Cool the pasta quickly and let it drain well – otherwise the salad turns watery.
  • • The pesto can be adjusted with extra lemon if you want it fresher.

Cooking

  • • Use good olive oil – you can taste the difference in a cold salad.
  • • Don't over-mix – fold gently so the mozzarella keeps its shape.

Serving

  • • Top with extra basil and Parmesan just before serving.
  • • Serve with warm bread to make it a complete meal.

Variations

Flavor

  • Sun-dried tomatoes for more sweetness and depth.
  • Nordic twist: swap basil for wild garlic or parsley.

Cultural

  • Lav den som nordisk version med rugkerner i stedet for pasta
  • Tilsæt røget laks for en skandinavisk luksusfrokost

Health

  • Whole-wheat pasta for more fiber.
  • Chickpeas instead of mozzarella – vegan and protein-rich.

Method

  • Cold salad – serve at room temperature or chilled.

Toppings

  • Extra Parmesan
  • Toasted pine nuts
  • Fresh basil

Author

M

Michael

Frontend-udvikler og madentusiast med fokus på hurtige, sunde og smukke retter til hverdagen.

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Author

M

Michael

Frontend-udvikler og madentusiast med fokus på hurtige, sunde og smukke retter til hverdagen.

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