In late spring and summer, a good cold pasta salad is always very welcome. It’s appetizing, nutritious, fresh, and also convenient and practical since it can be prepared in advance. Perfect to enjoy outdoors, on the terrace, in the garden, at the seaside, or on a picnic. The one I propose today is based on friggitelli, sun-dried tomatoes, and frittata cubes. In short… this vegetarian dish is the tasty and fresh solution for a light and stress-free lunch. Don’t miss the recipe!
Other cold pastas I recommend trying:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 35 Minutes
- Portions: 6 people
- Cooking methods: Stove, Boiling
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients for the Cold Pasta Salad
For those following a vegetarian diet, simply replace the Grana/Parmigiano with a similar cheese made with vegetable rennet.
- 3 eggs (medium)
- 1 oz grated Grana Padano (or Parmigiano)
- chives (a few stems)
- salt
- black pepper
- 1 lb farfalle
- 1 bunch parsley
- 2.5 oz sun-dried tomatoes in oil
- 2 tbsps capers in salt
- 14 oz sweet green peppers (friggitelli)
- 1 shallot (large)
- extra virgin olive oil
- salt
- black pepper
Tools
- 1 Pot
- 1 Salad Bowl large
- 1 Bowl
- 1 Whisk
- 1 Baking Tray 25 x 18 cm
- 1 Pan
- 1 Chopper
- 1 Small Bowl
Preparation of the Cold Pasta Salad
Cook the pasta in plenty of salted boiling water; drain it al dente and transfer it to a large salad bowl. Drizzle with some extra virgin olive oil, mix well, and set aside.
Crack the eggs into a bowl, add a pinch of salt, a grind of black pepper, and the washed, dried, and snipped chives. Whisk with a small hand whisk until yolks and whites are combined, then add the grated cheese and incorporate fully.
Heat a little oil in a small non-stick pan (preferably rectangular measuring 10 x 7 inches) and cook a thin frittata, turning it on both sides.
When it’s golden brown, remove from the pan and let cool; then cut it first into strips, then into cubes.
Wash the friggitelli, remove the stem, and use the tip of a knife to remove the center with the seeds. Then cut them in half and eliminate the white ribs and any other seeds. Finally, cut into small pieces.
In a pan, heat a few tablespoons of oil and sauté the chopped shallot. Let it sizzle for a moment, then add the friggitelli, season with salt and pepper to taste, and cook over low heat until they are tender. Stir often.
Drain the sun-dried tomatoes from their oil and place them in a mixer with the previously washed parsley leaves and the desalted capers under running water. Coarsely chop everything and transfer the mixture to a small bowl. Add a tablespoon of oil and mix.
It’s time to “assemble” all the ingredients: add the parsley, sun-dried tomato, and caper mixture to the pasta and mix. Then add the friggitelli and frittata cubes.
Gently mix everything, adding a drizzle of oil if necessary.
Serve the cold pasta salad on individual plates, sprinkle with freshly ground black pepper, and garnish with more chopped parsley. Enjoy! Paola
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