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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.

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

Ingredients

servings
Units

  • Pasta

    • 10.6 oz Pasta (e.g. penne or fusilli)

  • Vegetables and cheese

    • 7.1 oz Cherry tomatoes
    • 2.6 oz Fresh baby spinach
    • 4.4 oz Mini mozzarella balls
    • 1 stk Red bell pepper
    • 0.5 stk Red onion

  • Pesto (quick)

    • 1 håndfuld Fresh basil
    • 2 tbsp Pine nuts
    • 4 tbsp Olive oil
    • 0.9 oz Grated Parmesan
    • 1 fed Garlic
    • 0.5 stk Lemon
    • 1 tsp Salt
    • ½ tsp Black pepper

Instructions

  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
  2. 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
  3. 3

    Prepare the vegetables

    1. Halve the tomatoes.
    2. Dice the bell pepper into small cubes and finely chop the red onion.
    5 min
  4. 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
  5. 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

Dietary

Allergens

GlutenDairyNuts

Restrictions

  • Contains Gluten
  • Contains Dairy
  • Contains Nuts

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: Sparkling water with lemon

Side Pairings

  • • Boiled potatoes or toasted rye for the sauce
  • • 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
  • • Method: Not suitable for freezing – pasta and mozzarella change texture.

Reheating

  • • Other: Serve cold. Optionally take the salad out 10 minutes ahead so it is not ice-cold.

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

  • Make a Nordic version with rye berries instead of pasta.
  • Add smoked salmon for a Scandinavian luxury lunch.

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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Comments

Author

M

Michael

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