Creamy Cold Pasta is a simple and quick recipe, perfect for summer. Ideal for a light lunch with friends, to take to the office, or for a picnic, it’s a true delight prepared in just a few minutes.
There are many tasty variations, from the classic cold pasta with bresaola, arugula, and parmesan, to the more traditional version like cold pasta with tuna and cherry tomatoes, up to the more delightful cold pasta with shrimp.
You know, the secret to getting truly creamy cold pasta lies in a few simple steps. To achieve a creamy and enveloping consistency, it’s necessary to use fresh and soft cheeses, like ricotta, goat cheese, or spreadable cheese. These ingredients blend easily with the pasta and provide a velvety cream.
You can add one or two tablespoons of water to make it more fluid and easy to mix.
For a completely plant-based version, it’s possible to replace the dairy with avocado. Just blend it to obtain a smooth and delicate cream. Among the most successful and tasty combinations, we find: cherry tomatoes, mozzarella, and basil, or grilled zucchini, feta, and pesto, or corn, tuna, peas, and Parmesan flakes.
Also, check out these recipes always made with cold pasta:
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Summer, Ferragosto
Ingredients
- 10 oz pasta
- 3 oz goat cheese
- 8 oz tomatoes
- 5 oz mozzarella
- leaves basil
- to taste salt
- to taste dried oregano
- to taste arugula
How to Make Creamy Cold Pasta
Cook the pasta in plenty of salted water.
Then drain it, afterward pour the still warm pasta into a bowl and season with the goat cheese.
Cut the mozzarella and cherry tomatoes into pieces, season them with salt and oregano, and add them to the pasta along with the arugula torn by hand.
Mix well, to flavor, and serve immediately. Alternatively, let it rest in the fridge and serve it cold.
Storing Creamy Cold Pasta
It can be stored in an airtight container in the refrigerator for up to 3 days. Instead of fresh tomatoes, you can also use sun-dried tomatoes in oil and add black or green olives sliced into rings.
