A fresh and quick pasta dish, perfect for a beach day, a picnic, or a light summer lunch. Spinach Quadrifogli pasta, with its distinctive four-leaf clover shape and delicate vegetable flavour, pairs beautifully with colourful cherry tomatoes and scamorza cheese, creating a simple yet flavourful recipe. Great to prepare ahead and serve cold.
How to make Spinach Quadrifogli Pasta with Scamorza and Cherry Tomatoes?
Ingredients – serves 2
- 200 g Spinach Four-Leaf Clover
- 10 yellow cherry tomatoes
- 10 red cherry tomatoes
- 100 g scamorza cheese (or any semi-soft pulled-curd cheese)
- 2 tablespoons extra virgin olive oil
- Salt to taste
- Fresh basil to garnish
How to make Spinach Quadrifogli Pasta with Scamorza and Cherry Tomatoes?
- Prepare the ingredients: wash and halve the cherry tomatoes, then dice the scamorza into even cubes.
- Can't find scamorza? Substitute with fresh mozzarella, low-moisture mozzarella, or mild provolone. Avoid overly watery cheeses — drain well before using.
- Cook the Pasta: bring a large pot of salted water to the boil (use about 1 litre of water and 10 g of salt per 100 g of pasta). Cook the Quadrifogli for approximately 8 minutes. Drain and leave to cool at room temperature for a few minutes.
- How to prevent the pasta from sticking? Toss immediately with a drizzle of olive oil after draining.
- Dress the pasta: transfer to a large bowl, add the cherry tomatoes and diced scamorza. Drizzle with extra virgin olive oil and season with salt.
- How to prevent the pasta from sticking? Toss immediately with a drizzle of olive oil after draining.
- Serve or store: garnish with fresh basil leaves and serve at room temperature, or refrigerate and enjoy cold.
Useful tips
- No fresh basil available? Fresh mint or flat-leaf parsley work surprisingly well as alternatives and give the salad a different but equally refreshing character. Dried basil, on the other hand, is best avoided — it loses most of its fragrance and won't do the dish justice.
- Can I make it more filling? Yes — add tinned tuna, olives, capers, or cubed cooked ham. For a vegetarian boost, try roasted courgette or grilled peppers. This makes it ideal for lunchboxes or meal prep.
- Pat the cherry tomatoes dry before mixing to prevent excess liquid from watering down the dressing. If yellow cherry tomatoes are unavailable, sun-dried tomatoes or halved grapes make a surprisingly good alternative.
- Allow the salad to rest for at least 30 minutes before serving — the flavours meld beautifully. This dish travels well in a sealed container, making it perfect for BBQs, potlucks, and outdoor gatherings.
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Spinach Quadrifogli Pasta with Scamorza and Cherry Tomatoes
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