Cold Pasta Zucchini Peas
| Amount | Ingredient |
|---|---|
| :--- | :---: |
| Pasta (short shapes: fusilli, farfalle, or penne) | 350 g |
| Zucchini, cut into ½-cm dice | 2 medium (about 300 g) |
| Frozen baby peas | 100 g |
| Cherry tomatoes, halved | 150 g |
| Pitted black olives, sliced into rounds | 80 g |
| Canned corn, drained | 100 g |
| Prosciutto cotto (cooked ham), diced | 100 g |
| Mozzarelline (small bocconcini), drained | 150 g |
| Fresh basil leaves, torn | ¼ cup |
| Extra-virgin olive oil | 4 tbsp |
| Fine sea salt | to taste |
| Black pepper, freshly ground | to taste |
A Summer-Bowl Classic — Bright Vegetables, Creamy Mozzarella, and Savory Ham in Every Forkful
| Active Time | Total Time | Servings |
|---|---|---|
| :---: | :---: | :---: |
| 25 minutes | 40 minutes | 4 |
A cold pasta salad that delivers on every front: tender zucchini and sweet peas sautéed just until
tender, al dente pasta tossed in olive oil, pops of corn and briny olives, creamy mozzarella
bocconcini, and salty ham — all brought together with fresh basil and cherry tomatoes. Make it
ahead; it only gets better as the flavors meld.
1. Cook the zucchini and peas.
Trim the zucchini and cut into ½-cm (¼-inch) dice. Heat 1 tbsp olive oil in a large skillet over
medium heat. Add the zucchini and cook, stirring occasionally, for 5 minutes until lightly golden
and tender. Add the frozen peas and cook 1 minute more. Season with salt and pepper to taste.
Transfer to a bowl and let cool slightly.
2. Cook the pasta.
Bring a large pot of generously salted water to a rolling boil. Add the pasta and cook until al
dente, about 1 minute less than the package directions indicate (the pasta will absorb some
dressing and soften further as it cools). Reserve about ½ cup of pasta water, then drain the pasta
well.
3. Dress and cool the pasta.
Transfer the drained pasta to a large mixing bowl. Drizzle with 2 tbsp olive oil and toss to coat
evenly, preventing sticking. Let cool to room temperature, stirring occasionally, 10–15 minutes.
4. Prepare the remaining ingredients.
While the pasta cools, halve the cherry tomatoes, slice the olives into rounds, and tear the basil
leaves into small pieces.
5. Assemble the salad.
To the cooled pasta add the corn, olives, sautéed zucchini and peas (including any pan juices),
diced ham, and mozzarelline. Add the cherry tomatoes and torn basil. Drizzle with the remaining
1 tbsp olive oil. Toss gently but thoroughly until everything is evenly distributed.
6. Rest and serve.
Cover and let rest at room temperature for 15 minutes before serving to allow the flavors to
blend. (The salad can also be refrigerated for up to 24 hours; let it sit at room temperature for
20 minutes before serving and adjust seasoning if needed.)
Chef's Tips
- Shape matters. Short, ridged or twisted pasta shapes (fusilli, farfalle, rotini) hold the
dressing and small ingredients better than long, smooth shapes.
- Don't overcook the pasta. Cooking one minute shy of al dente is essential — the pasta
continues to absorb moisture as it sits, and you want it tender but not mushy by serving time.
- Room-temperature vegetables. Let the zucchini and peas cool before adding the mozzarella
and ham; warm vegetables will warm the cheese and meat, making the salad less refreshing.
- Make ahead. This salad actually improves after a few hours in the fridge. If making ahead,
reserve a handful of basil and cherry tomatoes to toss in just before serving for a fresh pop
of color and flavor.
- Substitution note. Swap prosciutto cotto with grilled chicken, salami, or omit entirely for
a vegetarian version. Replace mozzarelline with feta or ricotta salata for a different
character.
Wine Pairing
Verdicchio dei Castelli di Jesi or Pinot Grigio — these lean, mineral-driven white wines
cut through the creamy mozzarella and echo the herbal notes of basil. For a rosé option, try a
dry Cerasuolo d'Abruzzo.
Nutrition (per serving)
| Nutrient | Value |
|---|---|
| :--- | :---: |
| Calories | ~450 kcal |
| Protein | 22 g |
| Carbohydrates | 52 g |
| Fat | 16 g |
| Saturated Fat | 5 g |
| Fiber | 5 g |
| Sodium | 680 mg |
Estimated values — exact nutrition depends on specific brands and quantities used.
Volume 1 — Primi Piatti
© 2026 America's Test Kitchen–Style Adaptation
Recipe source: Pasta fredda (Cold Pasta Salad with Zucchini, Peas, Ham and Mozzarella)
Recipe from The Italian Kitchen by Vita Milanese — Volume 1 · Pasta Perfetto. Discover all volumes on the ebook page.