Cold pasta is a completely summer dish, when we might prepare the dish in advance, put it in the fridge, and upon returning from the beach we have our first course ready!
Otherwise, we take it to the beach with a portable cooler and as pasta lovers, it will surely be appreciated even at the sea.
It’s a first course, but rich enough to be presented as a single dish, given the many ingredients we add!
Use short pasta of your choice, I used the one in the photo, but obviously choose according to your taste and especially ridged, not smooth pasta.
You can use quartirolo cheese or Greek feta and I’m sure it will be much appreciated in both cases.
So follow my recipe and make my cold pasta.
I look forward to your photos if you replicate this or other recipes on my blog, if you wish, I’ll post your photos on my fb page in your name.
Approx. 838 Kcal per person
- Difficulty: Easy
- Cost: Medium
- Rest time: 30 Minutes
- Preparation time: 5 Minutes
- Portions: 2 people
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: Summer
Ingredients to make Cold Pasta
- 7 oz cold pasta
- 2 tablespoons mayonnaise (or extra virgin olive oil)
- to taste salt
- 1 oz pitted black olives
- 4.6 oz canned tuna in oil (drained)
- 1.8 oz quartirolo cheese or Greek feta
Preparation of Cold Pasta
Bring water to a boil for the pasta and add salt.
In a bowl, place the cheese in chunks and the drained tuna, add the olives, then add the mayonnaise, mix well, and set aside.
As soon as the water reaches a boil, cook the pasta, and once cooked (but slightly al dente), drain it well in the colander and rinse under cold water to stop the cooking process.
Pour the pasta into the previously prepared dressing, add a little salt, mix well, and place everything in the fridge for at least 30 minutes.
Serve when ready.
