The cold pasta with ricotta, smoked zucchini, and salmon is an easy, quick, and delicious summer first course with a delightful no-cook dressing that you prepare quickly while the pasta cooks. In summer, especially at lunch, I crave fresh, tasty, and nutritious dishes, and this pasta salad is too good. Cold pasta with ricotta, zucchini, and salmon is simple and creamy, perfect to take out of the house, to the beach, the park, or the office, to prepare the dressing you don’t cook anything, it’s a real treat!
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All seasons, Spring, Summer, and Autumn
Ingredients
- 12.3 oz pasta
- 5.3 oz smoked salmon
- 5.3 oz ricotta
- 1.25 cups zucchini
- 3 tbsps extra virgin olive oil
- 1 lemon
- to taste salt
- to taste black pepper
Steps
Cold pasta with ricotta, zucchini, and salmon is very simple and quick to prepare. First, clean the zucchini, grate it with a wide-hole grater, and season with extra virgin olive oil, lemon juice, and salt.
Cook the pasta in salted boiling water. Place the ricotta in a bowl and blend it with an immersion blender to make it perfectly creamy. Add the smoked salmon pieces, marinated zucchini (with all their liquid), a bit of black pepper, and mix everything together.
Combine the cooked al dente pasta and mix all the ingredients well. If necessary, add a bit of cooking water to make the cold pasta with ricotta, zucchini, and salmon creamier.
Notes:
Cold pasta with ricotta, zucchini, and salmon can be stored in the fridge for a day. If you prefer to cook the zucchini, sauté them in a pan with a drizzle of oil for a few minutes. You can use your preferred type of ricotta, either sheep or cow. I chose cow’s ricotta because it has a milder flavor.
Other cold first course recipes HERE
