Mediterranean Cold Pasta

Mediterranean cold pasta is an ideal dish for hot days and can be personalized with a variety of fresh and tasty ingredients typical of the Mediterranean diet. Here is a version that could delight your palate.

Ingredients

• 350 g of short pasta (for example, fusilli or farfalle)
• 200 g of cherry tomatoes
• 150 g of feta cheese, cut into cubes
• 100 g of pitted black olives
• 1 cucumber, cut into cubes
• 1 red bell pepper, cut into cubes
• 1 small red onion, thinly sliced
• Fresh basil, to taste
• Dried oregano, to taste
• Salt and black pepper
• Extra virgin olive oil
• Balsamic vinegar, optional

Preparation

1. Bring a large pot of salted water to a boil and cook the pasta according to the package instructions until al dente. Then drain it and cool it down immediately under running cold water. This stops the cooking and keeps the pasta fresh for the salad.
2. In a large bowl, combine halved cherry tomatoes, feta cubes, olives, cucumber, bell pepper, and red onion.
3. Add the cooled pasta to the other ingredients in the bowl.
4. Season with hand-torn fresh basil, dried oregano, salt, pepper, a generous drizzle of extra virgin olive oil, and if you like, a splash of balsamic vinegar.
5. Mix everything well, ensuring that the pasta and ingredients are evenly distributed and well dressed.
6. Let the pasta rest in the refrigerator for at least 30 minutes before serving. This will allow the flavors to meld.

For an Italian touch, you could also add a few tablespoons of Genovese pesto to accentuate the flavor of the herbs and a bit of toasted pine nuts for crunchiness.

Curiosity

Cold pasta is a versatile and convenient recipe, perfect for picnics, packed lunches, or quick dinners during the summer. The base of pasta, tomatoes, and olives is typically Mediterranean, but every coastal country has its variation. For example, in Italy, aromatic herbs such as basil and oregano are often added to enhance the natural flavors of the ingredients.