Cold Calamarata with cherry tomatoes, shrimp, and arugula pesto, a very simple and quick summer dish perfect for a lunch with friends. It is nothing more than a variation of cold pasta with smoked salmon, equally easy and colorful, and perfect for an outdoor meal.
The recipe involves cooking the pasta in a pressure cooker. So a quick cooking without using too many appliances. In this recipe, I used the traditional pressure cooker, but you can also cook it in the instant pot. Obviously, the cooking times should be calculated based on the times on the pasta package, which will be halved.
To enrich this pasta salad, I added already cleaned shrimp, which I quickly sautéed in a pan with oil, to which I added the cherry tomatoes and some arugula pesto. Simple, colorful, and quick to prepare, this cold calamarata with cherry tomatoes, shrimp, and arugula pesto will be ready in a click!
If you are interested in other cold pasta recipes, also read:
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 15 Minutes
- Portions: 4People
- Cooking methods: Pressure cooker, Instant pot
- Cuisine: Italian
- Seasonality: Summer
- Energy 514.66 (Kcal)
- Carbohydrates 58.14 (g) of which sugars 5.97 (g)
- Proteins 22.56 (g)
- Fat 20.91 (g) of which saturated 1.05 (g)of which unsaturated 0.13 (g)
- Fibers 0.61 (g)
- Sodium 1,141.62 (mg)
Indicative values for a portion of 292 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 11.3 oz calamarata
- 3.4 cups water
- 1 teaspoon coarse salt
- 12 oz shrimp (shelled)
- 1 clove garlic
- 3.5 oz arugula pesto
- 8.5 oz cherry tomatoes (colored)
- 2 tablespoons extra virgin olive oil
- salt (to taste)
Tools
- Pressure Cooker electric
- Bowl
- Cutting Board
- Knife
- Pan
- Colander
Steps
First, cook the pasta in the pressure cooker. Put water, pasta, and coarse salt in the pot and close with the lid. Bring the pot to maximum power and, from the start of the whistle, cook the pasta for half the time indicated on the package. I cooked it for 5 minutes.
After the cooking time, gradually let out the steam and open the pot. Drain the pasta and rinse it under cold running water for a few minutes to cool it down. Then transfer it to a bowl and season it with half the oil taken from the total and set it aside. In the meantime, prepare the arugula pesto following the recipe here.
Put the remaining oil in a pan with a peeled clove of garlic, add the shrimp, and season with salt. Cook for a couple of minutes over moderate heat, stirring, until they become slightly golden. I used pre-cooked ones, but I sautéed them in a pan with a clove of garlic to enhance their flavor. To easily remove the garlic clove after cooking, skewer it with a toothpick.
Now wash the cherry tomatoes and cut them in half. Add them to the bowl with the pasta, and also add the shrimp, which will have cooled down in the meantime. Also, add the arugula pesto and mix.
The cold pasta with cherry tomatoes, shrimp, and arugula pesto is ready! Place it in the refrigerator for a few hours and serve.
Storage and Tips for Cold Calamarata
The pasta salad with cherry tomatoes, arugula pesto, and shrimp can be stored in the refrigerator for 1 or 2 days in a container with a lid. To better appreciate the flavors, it’s best if prepared in advance.
FAQ Questions and Answers for Cold Calamarata
What can I substitute for arugula pesto?
Alternatively, you can use classic basil pesto.
How can I cook pasta in the electric pressure cooker?
If you have an instant pot, put water, pasta, and coarse salt in the pot. Close with the lid and cook with the pressure cook function for half the time indicated on the pasta package. After cooking, wait 5 minutes and depressurize.
