It’s still hot! Turning on the oven is still out of the question, but if you can avoid lighting the stove during the hottest hours, even better. That’s why today I propose a first course to prepare late at night or early in the morning, to have it ready for lunch, to take to the beach or to work: the Cold Pasta with Zucchini and Light Peppers. A dish made with grilled vegetables, to avoid heaviness, but made enticing with olives. Speaking of enticing dishes, you might try my Cold Pasta with Lemon, Tuna, and Olives or the Rice Salad with Tuna and Lemon. But let’s see together how to make today’s recipe.
You can also read:
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 589.32 (Kcal)
- Carbohydrates 57.14 (g) of which sugars 5.99 (g)
- Proteins 20.68 (g)
- Fat 24.78 (g) of which saturated 2.22 (g)of which unsaturated 0.81 (g)
- Fibers 4.46 (g)
- Sodium 1,129.76 (mg)
Indicative values for a portion of 325 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Cold Pasta with Zucchini and Light Peppers
- 11.3 oz pasta
- 1 yellow bell pepper (or red)
- 1 zucchini
- 2 oz black olives in brine (pitted)
- 7 oz cherry tomatoes
- 5.3 oz scamorza cheese
- 3.4 tbsp extra virgin olive oil
- to taste salt
- to taste pepper
- to taste oregano
What You Need for Cold Pasta with Zucchini and Light Peppers
- 1 Saucepan
- 1 Grill Pan
- 1 Cutting Board
- Bowls
Procedure for Cold Pasta with Zucchini and Light Peppers
Wash the cherry tomatoes, dry them, cut them in half or quarters, salt them, and let them drain so they lose part of their liquid.
Cut the olives in half or slices. I added both black and green ones because I particularly like them. If you prefer just one type, you can opt for only those.
Clean the bell pepper. Wash it, dry it, remove the stem, open it and remove seeds and internal filaments. Cut the bell pepper into more or less thin strips.
Trim the zucchini and cut into slices about 0.4 inches thick. Put a grill pan on the heat and let it warm up.
Place the peppers and zucchini on top and let them roast. Turn to the other side, salt and continue cooking.
Meanwhile, put a pot of water on the stove. As soon as it boils, salt it and add the pasta. Cook for the indicated time, leaving it very al dente.
Drain the pasta, put it in a large bowl and pour the oil over it. Mix well. This will ensure that the pasta doesn’t stick together as it cools.
Cut both the bell pepper and zucchini into small pieces and add them to the pasta. Also add the olives, tomatoes, and diced scamorza cheese.
Season with salt, pepper, dried oregano, and another drizzle of oil. Mix well to combine all the ingredients.
Let it rest a bit and serve. Enjoy your meal!
Annamaria’s Tips
For salads, it’s preferable that the pasta is in a short format.
If you really don’t like it cold, the pasta, once drained, should not be washed but immediately seasoned to have a warm dish.
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FAQ (Questions and Answers)
Should the tomatoes be added right away?
Yes, but only if the pasta will be consumed immediately, otherwise put them aside and add them just before serving
I don’t really like cold pasta
If you really don’t like it cold, the pasta, once drained, should be immediately seasoned to have a warm dish.
