Cold whole wheat pasta is a delicious, easy, and healthy main course that is popular in Italian kitchens and beyond during the summer. If you, like us, don’t want to spend hours at the stove or prefer to go to the beach without eating the usual sandwiches, this is the perfect dish to pack in your cooler. A good plate of whole wheat pasta will also be perfect to get kids to eat vegetables. If you don’t like or can’t digest peppers, you can grill and peel them, or replace them with grilled eggplants or cherry tomatoes, and it will be equally perfect.
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Below I leave you other summer main courses to try and propose at home, maybe for an evening with friends and family. Then, right after the photo, let’s discover how to prepare Cold Whole Wheat Pasta with Vegetables!!
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- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer, and Autumn
Cold Whole Wheat Pasta Ingredients
With these quantities, you’ll have 4 main courses. If you intend to have large portions, increase the pasta to 11 oz.
- 9 oz whole wheat penne pasta
- 1 red bell pepper
- 8 sun-dried tomatoes in oil (or confit tomatoes)
- 1 zucchini
- 12 green olives (pitted)
- 3 tbsp extra virgin olive oil
- 2.5 oz fresh cheese (such as caciotta or Cassatela or primo sale)
- to taste salt
- to taste basil
Tools
If you don’t have an immersion blender, use a cutter or a food processor with blades, or finely chop the ingredients to mix with the cheese mashed with a fork.
- 1 Immersion Blender
- 1 Salad Bowl
- 1 Pot
- 1 Grater coarse holes
Preparation of Cold Whole Wheat Pasta
To prepare cold whole wheat pasta, start by bringing slightly salted water to a boil to cook the pasta.
Meanwhile, wash and dry the vegetables.Trim the zucchini and grate it with the coarse holes of the grater, place it in the salad bowl.
Remove the stem from the bell pepper, eliminate the seeds and white filaments, then cut it first into strips and then into small pieces.
Add it to the salad bowl with the grated zucchini.
In the blender’s cup, place the chopped cheese, basil, pitted olives, and sun-dried tomatoes in oil (or confit tomatoes).
Blend until you get a coarse cream.
Meanwhile, cook the pasta and drain it al dente, cool it and add it to the bowl with the vegetables.
Finally, incorporate the cheese and olive cream prepared earlier, add 2 tablespoons of extra virgin olive oil.
Salt to taste, if you like, add some freshly ground black pepper and sprinkle with a few more basil leaves.
Stir very well before serving.
How to store Cold Whole Wheat Pasta
Cold whole wheat pasta can be stored in the refrigerator for up to 2 days.
You can add drained tuna in oil.
Variations
You can also dress your cold whole wheat pasta with balsamic vinegar. If you like, add a very finely chopped garlic clove.
Other recipes
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