Recipe of the week: pasta fredda

Easy and quick to prepare, pasta fredda is a key dish of the summer season. Ideal for picnics, lunch breaks or meals by the beach, discover this simple recipe with many variations.

Recipe for 4 people:

Ingredients :

– 300 gr of short farfalle type pasta

– 5 tablespoons of extra virgin olive oil

– Choice of: basil leaf, thyme or fresh mint

– 300 g of cherry tomato

– 2 tablespoons of extra virgin olive oil

– 80 gr of black or green olives

– Your choice: 100 gr of mozzarella cut into cubes, feta or cheese of your choice

– Salt

Vegetarian variation:

– 1 roasted red pepper

– 1 grilled yellow pepper

– 2 grilled zucchini

– 1 grilled eggplant

– 2 tablespoons of extra virgin olive oil

– Salt

– Pepper

– Fresh or dried oregano or basil

Preparation :

First, heat the water with salt in a large saucepan. Regarding the preparation of the pasta, cooking al dente is optimal because the pasta must be a little hard. While the water is heating, prepare one of the condiments of your choice by mixing all the ingredients in a bowl and letting them marinate for at least 10 minutes. Once the pasta is cooking, chop the aromatic herbs very finely, mix them with oil to obtain a fragrant mixture.

When you drain the pasta, you have two options: you can either stop the cooking by running the pasta under cold water, or mix it in a bowl with the oil and aromatic herbs for a minute so that pasta cools and is perfectly seasoned. It is advisable to resort to the first method only if you have cooked the pasta for too long.

At this point, add the previously prepared sauce to the now completely cooled pasta. Flavor with grilled vegetables or cherry tomatoes, according to the different combinations offered and according to your personal tastes. Finally, you can add a pinch of salt if needed and extra virgin olive oil.

Your dish is ready, good tasting!

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