Cold pasta with ricotta, mortadella, and cherry tomatoes. I tried it a bit by chance, with what I had in the fridge, and I fell in love at first bite.
When it’s hot, the desire to cook drops below zero… but hunger doesn’t!
That’s why I love creamy cold pastas like this: ricotta, mortadella, and cherry tomatoes, few but perfectly balanced ingredients. It’s prepared in a flash, doesn’t need complicated dressings, and pleases everyone.
It’s the ideal dish to take to the beach, to the office, or to serve for a summer dinner without stress. Fresh, quick, and ready even in advance: one of those smart recipes that saves your lunch and looks good too.
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- Difficulty: Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 12 oz pasta (penne or casarecce)
- 1 1/3 cups ricotta
- 5.3 oz mortadella (diced)
- 7 oz cherry tomatoes
- to taste salt
- to taste extra virgin olive oil
- A few leaves basil
Tools
- Knife
- Cutting board
- Pot
- Baking dish
Steps
Let’s bring a pot of water to boil. As soon as it boils, we add the salt and throw in the pasta.
Meanwhile, let’s prepare the dressing.
We take a baking dish or a nice big bowl, so later we can toss in the pasta too.
We chop the cherry tomatoes into small pieces, then do the same with the mortadella. We pour everything into the baking dish.We put the ricotta together with the tomatoes and mortadella, a pinch of salt, a drizzle of olive oil and a small ladle of pasta cooking water. We mix well until we have a nice homogeneous cream.
Once cooked, we drain the pasta and immediately pass it under cold water to stop the cooking and cool it down.
We pour the cold pasta into the bowl with the dressing and mix well until everything is well combined.
Our cold pasta with ricotta, mortadella, and cherry tomatoes is ready. Let’s plate it with a few basil leaves on top… and enjoy your meal!
Storage and Tips …
Store in the fridge in an airtight container.
You can substitute the mortadella with diced cooked ham.
Consume by the next day.
For an even tastier version, you can add cubes of provolone cheese.
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