A vibrant, make-ahead pasta salad bursting with tender zucchini, sweet cherry tomatoes, creamy mozzarella, and savory ham — the perfect portable summer meal.
| Amount | Ingredient |
|---|---|
| 12 oz | Fusilli or other short pasta |
| 10 oz | Zucchini (about 2 medium) |
| 8 oz | Cherry tomatoes |
| 5 oz | Ciliegine (small fresh mozzarella balls) |
| 5 oz | Canned or frozen corn, drained |
| 4 oz | Cooked ham, cut into ¼-inch dice |
| 3½ oz | Frozen petite peas, thawed |
| 3 oz | Pitted black olives, sliced |
| ¼ cup | Extra-virgin olive oil |
| ½ tsp | Fine salt, plus more for pasta water |
| ¼ tsp | Black pepper, freshly ground |
| ¼ cup | Fresh basil leaves, thinly sliced or torn |
> Note: Active prep is 20 minutes; the 30-minute chill is hands-off.
Trim the zucchini and cut into ½-inch dice. Heat a drizzle of olive oil in a large nonstick skillet over medium-high heat. Add the zucchini and cook, stirring occasionally, until just tender and lightly golden, about 5 minutes. Season with a pinch of salt. Transfer to a plate and let cool completely.
Why sauté first? Raw zucchini releases water into the salad, making it soggy. A quick sauté concentrates flavor and removes excess moisture.
Halve the cherry tomatoes. Halve the ciliegine (or quarter if large). Dice the ham into ¼-inch cubes. Slice the olives. Thaw the peas under cold running water and drain well.
Bring a large pot of generously salted water (about 1½ tablespoons salt per 4 quarts water) to a rolling boil. Add the fusilli and cook according to package directions until al dente. Drain in a colander and rinse under cold running water until the pasta is cool to the touch. Shake the colander vigorously to remove excess water.
Rinsing stops the cooking and removes surface starch — essential for a cold pasta salad that doesn't clump.
Transfer the drained pasta to a large mixing bowl and toss with 1 tablespoon of the olive oil to prevent sticking.
Add the cooled zucchini, halved tomatoes, mozzarella, corn, ham, peas, and olives to the bowl with the pasta. Add the remaining 3 tablespoons olive oil, the salt, and pepper. Toss gently until evenly combined.
Add the fresh basil and toss once more.
Cover the bowl and refrigerate for at least 30 minutes (or up to 4 hours) to allow the flavors to meld. Taste and adjust salt and pepper before serving. Serve cold or at room temperature.
| Mistake | Why | Fix |
|---|---|---|
| Skipping the zucchini sauté | Raw zucchini leaches water, turning the salad soggy | Always sauté and cool completely |
| Not rinsing the pasta | Starchy noodles clump into one mass when cold | Rinse under cold water and toss with oil |
| Overcooking the pasta | Mushy noodles fall apart when tossed | Cook to firm al dente — pasta softens as it sits |
| Serving straight from the fridge | Flavors are muted when ice-cold | Let sit 10–15 minutes at room temp before serving |
This salad keeps well in the refrigerator for up to 2 days in an airtight container. Before serving leftovers, let sit at room temperature for 15 minutes; if the pasta seems dry, refresh with a drizzle of olive oil and a squeeze of lemon juice.
| Wine | Why |
|---|---|
| Pinot Grigio | Clean, crisp, and light — won't overpower the delicate vegetables |
| Verdicchio dei Castelli di Jesi | Bright acidity with almond notes that echo the basil |
| Rosé di Provence | Dry, fruity, and refreshing — a picnic classic |
| Beer | Why |
|---|---|
| Italian Pilsner | Light body and high carbonation cut through the mozzarella and oil |
| Blonde Ale | Subtle malt sweetness complements the ham and corn |
| Calories | Protein | Fat | Carbs | Fiber |
|---|---|---|---|---|
| 425 | 18 g | 17 g | 51 g | 4 g |
Can I use a different pasta shape?
Absolutely. Rotini, farfalle, penne, or orecchiette all work well. Choose short shapes with nooks and crannies that catch the dressing.
Can I use fresh mozzarella instead of ciliegine?
Yes. Buy a 5 oz ball of fresh mozzarella, pat it dry, and tear or cube it into ½-inch pieces. Ciliegine are simply more convenient since they're pre-portioned.
Can I grill the zucchini instead of sautéing?
Yes — grilling adds a lovely smoky flavor. Slice zucchini lengthwise into ½-inch planks, grill over medium-high heat for 3–4 minutes per side, then dice.
Is this gluten-free?
Use gluten-free fusilli or penne (rice- or corn-based pastas work well). Everything else is naturally gluten-free.
Recipe from The Italian Kitchen by Vita Milanese — Volume 1 · Pasta Perfetto. Discover all volumes on the ebook page.