Cold pasta with gratin cherry tomatoes and fresh salmon. Another recipe joins our collection of Many ideas for cold first courses, so I hope you enjoy this tasty dish as much as the Cold pasta with arugula pesto or the Mediterranean pasta salad or even the Pasta salad with zucchini and salmon. Many tasty recipes for summer first courses that can be made in advance to help you organize delicious lunches and original dinners without the stress of last-minute cooking. That is the case for rigate mezze maniche with gratin cherry tomatoes and fresh salmon sautéed in a pan — a flavorful, colorful and delicious first course that will win over you and your guests at the first bite!! Ready to hurry to the kitchen? Let’s go, but before we start cooking I remind you that if you want to stay up to date on all my other recipes, you can follow my Facebook page and my Instagram profile.

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Difficulty: Very easy
Cost: Inexpensive
Preparation time: 10 Minutes
Portions: 4
Cooking methods: Stovetop, Oven
Cuisine: Italian
Seasonality: Spring, Summer and Autumn

Ingredients for cold pasta with cherry tomatoes and salmon

14 oz cherry tomatoes
1.5 cup breadcrumbs
1 small bunch parsley
5 salt-packed capers
2 tbsp raisins
1 tbsp vinegar
1 clove garlic
to taste extra virgin olive oil
to taste black pepper
7 oz salmon
12 oz rigate mezze maniche (or your preferred pasta shape)
to taste pine nuts
to taste extra virgin olive oil
to taste basil

Tools

Baking tray
Oven
Parchment paper
Bowl
Pot
Blender

Preparation

To make the cold pasta with gratin cherry tomatoes and salmon, start by preparing the cherry tomatoes. Place the breadcrumbs, parsley, raisins, capers, garlic, a sprinkle of black pepper and the vinegar in the blender jar, then blend until you obtain a homogeneous mixture.
Cut the cherry tomatoes in half, remove the seeds and place them on a baking tray. Fill them with the breadcrumb mixture, drizzle generously with olive oil, lightly sprinkle with salt and bake in a convection oven at 392°F for about 30 minutes.
Bring the water for the pasta to a boil and cook the pasta; meanwhile remove the skin and any bones from the salmon, cut it into cubes and sauté it in a very hot pan for a couple of minutes, just long enough to take on some color.
Drain the pasta while still al dente, place it in a large container, drizzle with a good amount of olive oil and let it cool or come to room temperature. Dress the pasta with the cherry tomatoes and the salmon,
mix and serve warm or at room temperature. If you want to prepare the pasta in advance, store it in the refrigerator in an airtight container and let it come to room temperature for about half an hour before serving. Garnish with toasted pine nuts in a pan and basil.