The practical and tasty cold pasta for buffet is the perfect solution for those occasions when many people gather around the table, family or friends, for celebrations for example!
One of the strengths of cold pasta for buffet is the ability to customize the ingredients: vegetables, legumes, eggs, meat, fish, cold cuts, cheeses.
You can choose to prepare a pasta that is a simple first course [carbohydrates & fiber] or a richer pasta that is a single dish [carbohydrates, proteins, fats & fiber].
Evaluate based on the entire brunch or menu within which you will include it.
Ideal for a summer buffet or an informal lunch during the Christmas holidays, cold pasta for buffet adapts to any context.
Prepare it in advance, it will be more flavorful.
Furthermore, if any remains, just store it in the fridge in an airtight container or sealed with plastic wrap to enjoy it the next day.
Fresh, tasty, and always ready, this recipe will become your ace in the hole!
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 10 Minutes
- Portions: 2 People
- Cooking methods: Boiling
- Cuisine: Italian
Ingredients
- 7 oz fresh trofie
- to taste pesto (light basil)
- 1 drizzle extra virgin olive oil
- 1 pinch mixed peppercorns (with grinder)
- cheese (primo sale ragusano)
- pork loin (cold cut)
- cherry tomatoes
- arugula
Suggested Tools
- 1 Bowl or Salad Bowl
Preparation
For my cold pasta for buffet, I use fresh pasta, preferably trofie or trofiette.
✓ choose a tested fresh pasta that remains smooth and shiny after mixing.
I usually buy:
• fresh durum wheat semolina pasta trofie ‘Ca Bianca available at MD [not sponsored];
• fresh durum wheat semolina pasta with whole semolina trofie integrali Maffei available at Conad [not sponsored].Cook the fresh pasta one minute less than the time indicated on the package, rinse it gently and abundantly under running water to cool it and let it drain well.
Pour the pasta into a large salad bowl.
Grind the pepper over the pasta.
Drizzle with a bit of raw oil in about the same amount and mix gently.This is general, following is my favorite version of cold pasta for buffet.
Prepare it in advance, it will be more flavorful.
For the quantity of seasonings, obviously the more seasoned it is, the more flavorful it is.
Evaluate based on the entire brunch or menu within which you will include it.COLD PASTA PESTO CHEESE AND COLD CUT
Basil pesto
Pour into a large salad bowl:
• 1-2 cubes or 1-2 tablespoons of light basil pesto without cheese;
• the fresh pasta;
drizzle with a bit of raw oil, grind the pepper, and mix gently.Primo sale ragusano cheese
Slice the cheese into thin slices or flakes.Pork loin [cold cut]
Dice the pork loin into cubes.Add cheese and cold cut to the pasta and mix gently.
You can add some chopped dried cherry tomatoes or capuliato, cherry tomatoes, and sprinkle arugula [add it when serving the pasta so it remains fresh].
Your cold pasta for buffet is ready.
Store it in the fridge and remember to take it out half an hour before serving so it becomes soft and light again.Dish it out or let guests serve themselves.
Enjoy your meal!
One of the strengths of cold pasta for buffet is the ability to customize the ingredients: vegetables, legumes, eggs, meat, fish, cold cuts, and cheeses.
You can choose to prepare a pasta that is a simple first course [carbohydrates & fiber] or a richer pasta that is a single dish [carbohydrates, proteins, fats & fiber].
Evaluate based on the entire brunch or menu within which you will include it.If you want a lighter version of my cold pasta for buffet:
• use a low-fat cheese;
• use a low-fat cold cut.
Notes
Hyperglycemia, prediabetes and diabetes.
Here you can find dedicated recipes.
Remember:
• start the meal with a large portion of vegetables [raw or cooked];
• a balanced meal must contain all nutrients: carbohydrates, proteins, fats & fiber;
• always prepare it respecting the proportions and food combinations indicated in your diet plan.
***
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FAQ (Questions and Answers)
How much fresh pasta per person?
Fresh pasta to dry pasta ratio
130 g of fresh pasta correspond to 100 g of dry pasta [Kcal 353].
• 80 g of dry pasta → 100 g of fresh pasta;
• 70 g of dry pasta → 90 g of fresh pasta;
• 60 g of dry pasta → 78 g of fresh pasta;
• 50 g of dry pasta → 65 g of fresh pasta.How to stop pasta from cooking?
Cook the fresh pasta one minute less than the time indicated on the package, rinse it gently and abundantly under running water to cool it and let it drain well.
How to store leftover cooked pasta for the next day?
If there are leftovers, just store them in the fridge in an airtight container or sealed with plastic wrap to enjoy them the next day.
How many days can cooked pasta stay in the fridge?
Place leftover cooked pasta in the fridge in an airtight container or a bowl sealed with plastic wrap.
Cold pasta for buffet can be stored in the fridge for 1-2 days.
