Cold pasta with eggs and cherry tomatoes. A tasty and colorful main course, easy and quick to prepare.
With just a few ingredients and very little time, you’ll serve a fresh and nutritious main dish, perfect for enjoying at the beach, by the pool, during a summer picnic, or even at the office during lunch break.
To prepare this recipe, you only need 3 ingredients, but the result is a flavorful and attractive cold pasta dish.
For this cold main course, I used casarecce, but you can replace them with penne, fusilli or other types of short pasta of your choice.
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 12.3 oz casarecce
- 7 oz cherry tomatoes
- 5.3 oz emmental
- 4 hard-boiled eggs
- to taste salt
- to taste extra virgin olive oil
- 1 pinch black pepper
Tools
- Pot
- Knife
- Cutting Board
- Bowl
Steps
First, bring a pot of salted water to a boil. Cook the casarecce according to the package instructions. Drain and cool them under cold water.
Meanwhile, wash the cherry tomatoes and cut them in halves or quarters,
Cut the emmental into cubes. Peel the hard-boiled eggs and cut them into wedges or smaller pieces, as desired.
Place the casarecce in a large bowl or a baking dish. Add the cherry tomatoes, emmental, and hard-boiled eggs. Dress with extra virgin olive oil, salt, a pinch of black pepper, and mix well to combine all the ingredients.
Our cold pasta with eggs and cherry tomatoes is ready. We can serve it immediately or keep it in the fridge.
Enjoy your meal!
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Storage and tips …
Store in the fridge covered with aluminum foil or plastic wrap
Consume within 2 days
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