Ortolana Cold Pasta

Ortolana cold pasta is a delicious and refreshing dish, perfect for summer or for a light meal. Here’s how to prepare it:

Ingredients

• 400 g of short pasta (penne, fusilli, or farfalle)
• 1 zucchini
• 1 yellow bell pepper
• 1 red bell pepper
• 1 small eggplant
• 10 cherry tomatoes
• 1 small red onion
• Pitted black olives (quantity to taste)
• Fresh basil
• Extra virgin olive oil
• Salt and pepper
• Balsamic vinegar (optional)
• Grated cheese like Parmesan or Pecorino (optional)

Preparation

1. Start by washing all the vegetables. Cut the zucchini, bell peppers, and eggplant into uniform cubes. Halve the cherry tomatoes and thinly slice the red onion.

2. Heat a little oil in a pan and sauté the onion until it becomes translucent. Add the cubed vegetables and cook over medium heat until they are tender but still crisp. Season with salt and pepper. You can add a splash of balsamic vinegar towards the end for a sour note.

3. Meanwhile, bring a pot of plenty of salted water to a boil and cook the pasta al dente following the instructions on the package.

4. Once cooked, drain the pasta and rinse under cold water to stop the cooking process and cool it down.

5. In a large bowl, mix the pasta with the grilled or sautéed vegetables, add the cherry tomatoes, olives, and freshly torn basil leaves. Dress with a drizzle of raw extra virgin olive oil, and if you like, some grated cheese.

6. Let the pasta rest in the refrigerator for at least an hour before serving to allow the flavors to blend well.

Curiosity

Ortolana cold pasta is an extremely versatile dish; you can add or substitute vegetables according to the season or your personal tastes. Some people like to add tuna or feta cheese to enrich the dish. It’s a preparation that celebrates the freshness and variety of Mediterranean vegetables.