Cold pasta or pasta salad, is the favorite summer dish of Italians during hot summer days. Not even in the hottest weather they can give up pasta, so why not eat it cold?
The great thing about this recipe is that you can use your favorite format, dressing it as you like. If in the past there was a preference for short pasta shapes, today, also thanks to starred chefs, long shapes such as spaghetti are also used.
The secret is in cooking, which must not go beyond the limit making the pasta darker. The trick is to put pasta immediately after draining it, under the tap of cold water, thus stopping cooking. At the end of this phase it is good to add oil in order not to let it stick.
Cold pasta is ideal for picnics, packed lunches and also as a summer first course to be tasted during a break at work. The possibility of seasoning it as one likes makes it appreciated by everyone. It is possible to prepare vegetarian, whole wheat, gluten free and any other alternative you can think of.
A dish that is part of the Mediterranean diet and that is perfect to be prepared in advance, before a dinner with friends or to bring to work. A quick recipe, without sacrificing taste.
Wash the cherry tomatoes and cut them in half
Cut the olives and mozzarella into small pieces
Cook the pasta in boiling salted water for the time indicated on the package
Drain and cool with cold water
Drizzle with a little oil to prevent sticking
Combine all ingredients and season with salt and pepper.
You can add wurstel, corn, vegetables, herbs and spices to your liking.
This is a dish that will keep for 2 days in the refrigerator.
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