Cold Pasta

Cold pasta is an ideal dish for summer, very versatile and lends itself to many variants. Here I present a basic recipe that you can customize according to your tastes.

Ingredients

• 350g of short pasta (penne, fusilli, butterflies, etc.)
• 250g of cherry tomatoes
• 150g of mozzarella (or feta if you prefer a Greek touch)
• Pitted black olives (quantity as desired)
• Fresh basil
• Dried oregano
• Salt and pepper
• Extra virgin olive oil
• Balsamic vinegar (optional)

Preparation

1. Cook the pasta in salted water following the instructions on the package to have it al dente. Once cooked, drain it and pass it under cold water to stop the cooking.
2. Cut the cherry tomatoes in half or four depending on size, and the mozzarella (or feta) into cubes.
3. In a large bowl, combine the cooled pasta with the cherry tomatoes, mozzarella, and olives. Stir gently.
4. Add the fresh basil torn by hand, a pinch of dried oregano, salt, and pepper to taste.
5. Dress with extra virgin olive oil and, if you like, with a drizzle of balsamic vinegar.
6. Let it rest in the refrigerator for at least 30 minutes before serving to allow the flavors to blend well.

You can also add other ingredients such as capers, tuna, corn, arugula, or bell peppers to make the cold pasta even richer and tastier.

Curiosity

Cold pasta is often associated with Italian cuisine due to its simplicity and for being a complete dish that combines carbohydrates, proteins, and vegetables, perfect for picnics or as an office meal during the warmer months.