The tasty cold pasta with pesto, confit cherry tomatoes, and parmesan is a typical summer first course, a fresh first course, a COLD PASTA salad that I made with fusilli.
It’s the classic recipe where ingredients can be added a bit to taste, plentifully with what we might like more, and the dish will still be tasty because they are foods that go very well together, they complement each other, and they are all very delicious!
The recipe for cold pasta with CONFIT, Genovese pesto, and raspadura is, for me, to be made with a short pasta format like fusilli, sedanini, mezze maniche, and more.
This first course of pasta served cold, summery, and flavorful is one of the dishes we serve the most at our tables during these summer months because it’s a FRIDGE EMPTYING DISH, we can and indeed must make it in advance so the ingredients marry each other, and once placed in airtight containers, we can take it to the beach, to a cove, to a flower field, and even on a bike!
With these sweltering summer heats, we don’t need to cook many dishes, but just one cold single dish that satisfies and fills us in a delicious and quick way like a vegetable or pasta salad with this easy little recipe.
On the blog, you can find many simple ideas and tips in the SUMMER RECIPES section above to serve tasty dishes at the table without spending too much time cooking in the kitchen, perfect even for those new to cooking.
We can also prepare complete dishes with proteins and vegetables like this unique second course of ricotta with barley and pesto or this Buddha bowl of vegetables and legumes.
Preparing tasty cold single summer dishes is simple because we can make many preparations and use delicious condiments to flavor them.
Let’s equip ourselves with fresh, good-quality ingredients, and we have everything we need to prepare dishes for the whole family suitable for this hot summer season.
TO PREPARE THE CONFIT CHERRY TOMATOES, you can read the recipe on this page. It’s very simple, and I recommend making a lot of them because they are very, very tasty!
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I’ve opened a channel of recipes open to all and free on WhatsApp, no notifications and no sound, which you can subscribe to by clicking the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read a sweet and a savory recipe!
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Below is the RECIPE FOR TASTY COLD PASTA WITH CONFIT CHERRY TOMATOES, PESTO, ARUGULA, AND PARMESAN SHAVINGS, but you will find many others on the blog, and I suggest:
- Difficulty: Very easy
- Cost: Cheap
- Rest time: 2 Hours
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 11 oz pasta
- as needed confit cherry tomatoes (see the recipe above, thank you)
- as needed Genovese pesto
- as needed arugula
- as needed parmesan (in shavings or raspadura)
- as needed salt
- as needed pepper
- as needed extra virgin olive oil
Tools
#adv
- Tall-sided saucepans
- Colander
- 2 Spoons
Steps
1) First, I prepare the confit cherry tomatoes that require a longer cooking time and let them cool.
2) While the confit cherry tomatoes cool, I start preparing the actual recipe by making shavings of parmesan with the peeler, putting everything aside. (I can also buy already ready-to-use cheese squares called raspadura in the cheese department).
3) When the pasta is al dente, I drain and cool it quickly with a stream of cold water (or I place it on a flat dish, add EVO oil, and let it cool, stirring).
4) I pour the pasta into the bowl, then adding the confit cherry tomatoes, the Genovese pesto, the washed arugula, and torn by hand.
5) Mix everything and season with salt, pepper, and more extra virgin olive oil, tasting everything to have a full and balanced taste.
6) Cover with cling film and leave in the fridge until mealtime, taking the pasta out a few minutes before and mixing the ingredients again with a couple of spoons.
7) Very good and appetizing, make plenty because it will be much appreciated!
Enjoy your meal!Annalisa
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Annalisa says…
1) Cold pasta should be stored in the refrigerator, preferably in airtight containers, for 2/3 days, and before serving, we can add a couple of tablespoons of EVO oil to make it more fragrant.
