3 cold pasta ideas for summer. Three easy and quick recipes: ready in just a few minutes. Customize them according to your taste.
For all the recipes, I drained the pasta al dente and then dressed it. As mentioned, you can customize the ingredients based on your preferences.
I used zucchini, speck, ricotta, cherry tomatoes, sun-dried tomatoes, pesto, mozzarella balls, and fresh cow’s milk cheese. All simple and easily available ingredients.
For the preparation, you can watch the video on my YouTube Channel.
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- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 15 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 4 oz pasta
- 1 zucchini (large cooked in pan)
- 5 cherry tomatoes
- 3.5 oz speck (in strips)
- 3.5 oz ricotta
- to taste extra virgin olive oil
- to taste salt
- 4 oz pasta
- to taste Genoese pesto
- 3.5 oz mozzarella
- to taste extra virgin olive oil
- to taste salt
- 5 cherry tomatoes
- 4 oz pasta
- 1 zucchini
- 4 sun-dried tomatoes in oil
- 1.75 oz fresh cow's milk cheese
- to taste salt
- to taste extra virgin olive oil
Tools
- 1 Bowl
- 1 Spoon
- 1 Saucepan
- 1 Knife
3 Cold Pasta Ideas for Summer
In a bowl, add the pasta after draining it al dente, the zucchini cooked in a pan with a drizzle of oil and salt, chopped cherry tomatoes, speck in strips, and ricotta. Mix everything well with a spoon. Adjust the salt and, if you like, add a drizzle of extra virgin olive oil. Store in the fridge until serving.
In a bowl, add the pasta after draining it al dente, chopped cherry tomatoes, halved mozzarella balls, and pesto. Mix with a spoon. Adjust the salt and, if you like, add a drizzle of extra virgin olive oil. Store in the fridge until serving.
In a bowl, add the pasta after draining it al dente, the zucchini cooked in a pan with a drizzle of oil and salt, the diced fresh cow’s milk cheese, and sun-dried tomatoes. Mix with a spoon. Adjust the salt, and if you like, add a drizzle of extra virgin olive oil. Store in the fridge until serving.
