Cold pasta with feta and zucchini is an easy and quick first course to make, perfect to prepare with very few steps.
In the summer, I love experimenting with cold pasta ideas, always trying not to complicate my life with hard-to-find ingredients.
This time, I literally made this recipe with what I had in the fridge, that is, half a block of feta and a zucchini, some cherry tomatoes along with radishes for color, and off we go.
This recipe is also ideal for dinner, can be prepared in no time, and you can also add pitted olives and basil leaves to make it even fresher.
Below, I leave you more cold pasta ideas to get inspired.
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 20 Minutes
- Preparation time: 20 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 11 oz trofie (or short pasta of your choice)
- 4.4 oz feta
- 1 zucchini (medium)
- 4 tbsps extra virgin olive oil
- 0.5 oz coarse salt (for the pasta)
- 3.5 oz piccadilly tomatoes
- 1 pinch fine salt
- 1 clove garlic
- 8 radishes
Tools
- 1 Pot
- 1 Colander
- 1 Pan
- 1 Bowl
- 1 Spoon
- 1 Knife
- 1 Cutting board
- 1 Tea towel
- Paper towel
Steps
To make the Cold pasta with feta and zucchini, first wash and dry the zucchini and remove the ends.
Slice it thinly as in the photo.
In the meantime, cook the pasta in plenty of salted water, drain and cool in a large bowl with a tablespoon of oil.
In a pan, heat the oil with the garlic clove without its skin.
Add the zucchini, a pinch of salt, and cook for 10 minutes over low heat, stirring often to color them on all sides.
Once the zucchini are ready, set them aside.
Now take the feta and dry it with a paper towel.
First cut it into sticks and then into small cubes.
Add the zucchini to the pasta and mix.
With a damp tea towel, clean the radishes, slice them thinly after removing the stem.
Wash and dry the cherry tomatoes.
Cut them into wedges.
Combine all the ingredients with the pasta and zucchini in the bowl.
Finish with the remaining tablespoon of oil and mix well.
Let it rest for a moment.
You can also prepare this recipe in advance and store it in the refrigerator in an airtight container until it’s time to serve.
