Today, a perfect first course for the hot summer days that I will never get used to. I propose a rustic cold pasta that is very easy to prepare. In just a few steps, you will be ready to bring a beautiful, colorful, and tasty salad bowl to the table. But what could be better when you’re gasping for air?
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- Difficulty: Very Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 4 servings
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients for Rustic Cold Pasta
I used canned black chickpeas from Murgia, which I buy at the supermarket. I preferred them for this recipe because their color and shape (smaller, wrinkled, and irregular) suit the idea of rustic pasta. However, if you can’t find them, you can easily replace them with classic chickpeas.
- 11 oz short pasta (any shape)
- 3.5 oz roast turkey (sliced)
- 9 oz black chickpeas
- 9 oz cherry tomatoes
- A few leaves basil
- Half teaspoon paprika
- extra virgin olive oil
- salt
- black pepper
Tools
- 1 Pot
- 1 Colander
- 1 Tray
- 1 Small bowl
- 1 Salad bowl
Preparation of Rustic Cold Pasta
Cook the pasta in plenty of salted boiling water, drain it al dente and transfer it back into the cooking pot. Quickly dress it with a few tablespoons of oil, then spread it well on a tray and let it cool.
Meanwhile, cut the roast turkey slices into strips.
Drain the black chickpeas from their preservation liquid and rinse them well under cold running water.
Wash the cherry tomatoes, pat them dry with a paper towel, and cut them into pieces.
When the pasta has cooled, transfer it to a large salad bowl.
At this point, add the turkey strips, cherry tomatoes, black chickpeas, and basil leaves torn with your fingers.
Give it a quick stir.
Put a few tablespoons of oil in a small bowl, add a generous grind of black pepper, a couple of pinches of salt, and the paprika, and emulsify with a fork.
Finally, dress the rustic cold pasta with the prepared emulsion, adjusting salt and pepper if necessary.
Cover the salad bowl with plastic wrap and place it in the refrigerator for at least an hour before serving the rustic cold pasta. Enjoy! Paola
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