Leftover Fridge Cold Pasta I call the cold pasta I prepared today for lunch because you can use the food you have available and prefer. Personally, I indicate the foods I used to dress it, but they can vary each time. I really used what I had available as I was temporarily stuck at home and unable to shop.
The final result was a simple, delicate cold pasta, low in fat. For lovers of simple cold pasta, with genuine ingredients and dressed with only extra virgin olive oil without fatty sauces, I also propose this other quick recipe to prepare
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 5/6 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 379.89 (Kcal)
- Carbohydrates 20.07 (g) of which sugars 2.96 (g)
- Proteins 16.77 (g)
- Fat 25.71 (g) of which saturated 9.68 (g)of which unsaturated 5.59 (g)
- Fibers 3.88 (g)
- Sodium 907.55 (mg)
Indicative values for a portion of 220 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
- 10 oz pasta (short)
- 3 San Marzano tomatoes
- 5 oz mozzarella
- 6 oz artichokes in oil (chopped)
- 3 oz black olives
- 5 oz emmentaler
- 3 tbsps extra virgin olive oil
- to taste salt
- to taste black pepper
- 5 leaves basil
Tools
You don’t need major tools to prepare this leftover fridge cold pasta, just a pot to boil the pasta and a large bowl to dress it.
- 1 Pot Alluflon
- 1 Bowl Omada
Preparation
Bring three liters of water to a boil with the coarse salt, and when it boils, cook the pasta for the time indicated on the package to al dente.
While preparing the pasta, wash the tomatoes, cut them into cubes, and add them to the bowl. Add the chopped artichokes, black olives, mozzarella, and emmentaler both cut into small cubes. Season with salt, pepper, oil, and hand-torn basil to prevent it from darkening.
When the pasta is cooked, drain it and pour it directly into the dressing, mix well, and consume it immediately, which I think is the best version, but you can also store it in the refrigerator if you prefer it completely cold or want to eat it the next day.
As you read, I do not rinse the pasta under cold water after draining it. I prefer to drain it al dente and dress it without removing the excess starch, and you’ll see the final result will be much tastier and creamier.
NOTES
You can eat the pasta just dressed or store it in the refrigerator covered for a couple of days. The foods indicated in the dressing are purely indicative, but you can dress it with many other variations such as hard-boiled eggs, natural tuna, vegan cheeses, marinated mushrooms, and everything your pantry has to offer.
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If you liked the recipe or have questions, don’t hesitate to comment here or on social media Facebook, Pinterest, Instagram, and Twitter.
If you liked the recipe or have questions, don’t hesitate to comment here or on social media Facebook, Pinterest, Instagram, and Twitter.
