Mediterranean cold pasta is a suitable dish to cook when it’s very hot.

Here, the intense heat continues: it’s very muggy, and according to meteorologists, it will remain this way until Saturday, awaiting Sunday when the weather should change.

As I mentioned before, I can’t take it anymore and I’m looking forward to some cooler weather.

During this period, sometimes I’ve turned on the oven, while other times I’ve preferred to cook cold dishes.

One dish I cooked yesterday for lunch is just right for these days: you only cook the pasta, and the ingredients I added are all raw.

It’s a first course that I prepared with what I had at home at that moment: mozzarella, tuna, cherry tomatoes, and olives.

If you prefer, you can also use other raw ingredients such as corn, prosciutto, or cheeses to taste like feta, quartirolo, etc.

The tuna I used is in brine, but you can also use the one in oil, and in this case, there’s no need to add oil.

It’s a super first course that will whet your appetite since it tends to diminish with the heat.

You can cook the pasta the night before and store it in the fridge. The next day just add the raw ingredients.

P.S.: I recommend also trying the following: